Chicken Parmesan Soup (Stew), Mark
By
Megan Stewart
@GSMegan
5
Mark sent me this recipe, and I made notes on what changes I made. For example, I doubled the recipe, which fit into my crock pot so got 2 boxes chicken broth and used about 1 1/2, used skinned chicken thighs and took them out to cool before taking off the bone, then put in pasta while it cooled. This makes more like a stew than a soup as the pasta absorbs the sauce. But it is fantastic, and very easy.
Rating:
☆☆☆☆☆ 0 votes0
Method:
Slow Cooker Crock Pot
Ingredients
-
3 clovegarlic, minced
-
1green bell pepper, chopped
-
14 1/2 ozcan crushed tomatoes
-
1/2 lbraw boneless chicken breasts (i used thighs)
-
3 cchicken broth, plus additional if needed
-
1/2 cchopped white onion (i used onion flakes)
-
1/2 cshredded parmesan, plus extra for garnish
-
1 Tbspchopped fresh basil (i used dry)
-
2 tspchopped fresh oregano (i used dry)
-
1/8 tspred pepper flakes (i omitted)
-
4 ozuncooked dry gemelli or penne pasta
-
·chopped fresh basil or parsley for garnish (i omitted)
How to Make Chicken Parmesan Soup (Stew), Mark
- Stir garlic, pepper, crushed tomatoes, chicken, broth, onion, 1/3 c cheese, basil, oregano and red pepper flakes into crock pot. Cook on high 3 1/2 hours or low for 7 hours. Take out and coarsely shred chicken. Return to crockpot. Stir in pasta. Cook on high 30 min longer or until pasta is al dente. If soup becomes too thick after pasta is cooked, stir in additional broth until desired consistency and then warm through. Serve garnished with extra parmesan and chopped basil or parsley.
