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Slow-Cooker Chicken Parmesan Soup

slow-cooker chicken parmesan soup
Slow-Cooker Chicken Parmesan Soup
  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 8
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This chicken Parmesan soup is pure comfort food in a bowl, and thanks to your slow cooker, it’s easy enough for a weeknight dinner. With bread crumbs tossed in butter, and shredded Parmesan cheese sprinkled on top, it’ll likely be the only way you eat chicken Parmesan ever again. ...MORE + LESS -

Ingredients

1/2 cup chopped onion
1 cup chopped red bell pepper
3 cloves garlic, finely chopped
1 lb (500 g) boneless skinless chicken breasts, cut into 1/2-inch pieces
1 can (796 mL) crushed tomatoes with basil, undrained
1 carton (900 mL) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup uncooked orzo pasta

1/4 cup butter
1 cup Italian style panko crispy bread crumbs
1/2 cup shredded Parmesan cheese
Fresh chopped basil or Italian (flat-leaf) parsley, if desired

Steps

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  • 1
    In 5-quart slow cooker, add onion, bell pepper, garlic, chicken, crushed tomatoes, broth, salt and pepper. Cover; cook on Low heat setting 5 to 6 hours or on High setting 3 to 4 hours or until chicken is cooked through and vegetables are tender.
  • 2
    Thirty minutes before serving, stir pasta into slow cooker. Cover; cook on High heat setting about 30 minutes or until pasta is tender.
  • 3
    Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown.
  • 4
    Top soup with shredded cheese and toasted bread crumbs before serving. Garnish with chopped basil or parsley.

Expert Tips

  • Stir in 1/4 teaspoon crushed red pepper for a little kick.
  • Orzo pasta works well in this soup because of its small size. Ring pasta or small elbow macaroni would also work as a substitute.

Nutrition Information

Nutrition Facts

Serving Size: 8
Calories
280
% Daily Value
Total Fat
10
Saturated Fat
5
Trans Fat
0
Cholesterol
55
Sodium
1120
Dietary Fiber
1
Protein
19
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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