Leigh Anne Wilkes, author of the cookbook "Holiday Slow Cooker: 100 Incredible and Festive Recipes for Every Celebration" joined us to show us how to make Chicken Parmesan Soup in a slow cooker!
Chicken Parmesan Soup
Enjoy all the amazing flavors of chicken Parmesan in soup form. Everything is cooked right in the slow cooker, including the chicken and pasta. I love to add plenty of cheese to each bowl and place it under the broiler to let the cheese get all hot and bubbly.
Serves 8 to 10
2 boneless, skinless chicken breasts, about 1½ lb (680 g)
4 cups (946 ml) chicken broth
3 tsp (10 g) minced garlic
2 (14.5-oz [411-g]) cans petite diced tomatoes
1 (6-oz [170-g]) can tomato paste
½ cup (76 g) chopped onion
½ tsp dried fennel
1 tsp dried marjoram
1 tsp dried oregano
1 tsp dried basil
2 tsp (5 g) dried parsley
4 oz (120 g) rotini pasta
½ cup (90 g) grated Parmesan cheese, divided
1 cup (130 g) grated mozzarella cheese, divided
Fresh basil, chopped, for garnish
Place the chicken in the bottom of a 6-quart (6-L) slow cooker and cover with the chicken broth, garlic, tomatoes, tomato paste, onions and seasonings.
Cook on low for 3 to 4 hours.
Remove the chicken, shred it with two forks, and then return it to the slow cooker. Add the pasta and ? cup (60 g) Parmesan cheese, and cook on high for 30 minutes or until the pasta is cooked al dente. If the soup becomes too thick, thin it with some additional chicken broth.
Serve topped with the remaining Parmesan cheese and the mozzarella cheese. Allow the cheese to melt on top of the soup slightly, or place it under the broiler to melt it and get it bubbly.
Top with fresh basil.