Crock Pot Chicken Parmesan Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
32 ounce container chicken broth, low or no sodium
02 -
28 ounce can crushed tomatoes with basil, undrained
03 -
1 pound boneless skinless chicken breasts, cubed (or thighs or tenderloins)
04 -
1 cup diced red bell pepper
05 -
½ cup diced onion
06 -
⅛ cup tomato paste
07 -
3 garlic cloves, minced
08 -
1 tablespoon honey (optional, or sugar)
09 -
1 teaspoon Italian seasoning
10 -
1 teaspoon dried basil
11 -
½ teaspoon garlic powder
12 -
½ teaspoon onion powder
13 -
½ teaspoon salt
14 -
¼ teaspoon pepper
15 -
¼-½ teaspoon red pepper flakes (optional)
16 -
½ cup uncooked orzo pasta
→ For Serving
17 -
croutons
18 -
shredded or grated Parmesan cheese
19 -
freshly chopped parsley
# Instructions:
01 -
Add chicken broth, crushed tomatoes with basil, cubed chicken, diced red bell pepper, diced onion, tomato paste, minced garlic, honey (if using), Italian seasoning, dried basil, garlic powder, onion powder, salt, pepper, and red pepper flakes to a 5-6 quart slow cooker. Stir to combine.
02 -
Cover the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours, until the chicken is fully cooked.
03 -
Approximately 30 minutes before serving, add uncooked orzo pasta to the slow cooker. Stir and cover, cooking on high until the orzo is al dente or to your preferred texture.
04 -
Ladle the soup into bowls and top with croutons, shredded or grated Parmesan cheese, and freshly chopped parsley.