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Description
A comforting slow-cooker soup inspired by classic chicken parmesan, with tender shredded chicken, pasta, and a rich, cheesy tomato broth topped with mozzarella.
Ingredients
- 0.5 pound raw chicken breast
- 14.5 ounces canned crushed tomatoes
- 3 cups chicken stock
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 4 ounces dry penne pasta
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tablespoons unsalted butter
- Fresh basil, for garnish
Instructions
- Combine the chicken, crushed tomatoes, stock, tomato paste, garlic, and Italian seasoning in the slow cooker.
- Cover and cook on low for about 7.5 hours until the chicken is tender enough to pull apart.
- Shred the chicken directly in the pot, then stir in the butter and parmesan cheese to enrich the broth.
- Boil the pasta on the stovetop until al dente, drain it, and add it to the slow cooker just before serving to prevent it from getting mushy.
- Ladle the soup into bowls and top with a generous handful of mozzarella cheese and fresh basil.
Notes
- This recipe uses a slow cooker for hands-off cooking; ensure the chicken reaches an internal temperature of 165°F.
- Pasta is cooked separately to maintain texture; do not add it too early.
- Garnish with fresh basil for added flavor.
- Store leftovers in the fridge for up to 3 days; reheat gently to avoid overcooking pasta.