Chicken Parmesan Soup (Stew), Mark

Chicken Parmesan Soup (stew), Mark Recipe

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Megan Stewart


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.


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Slow Cooker Crock Pot


  • 3 clove
    garlic, minced
  • 1
    green bell pepper, chopped
  • 14 1/2 oz
    can crushed tomatoes
  • 1/2 lb
    raw boneless chicken breasts (i used thighs)
  • 3 c
    chicken broth, plus additional if needed
  • 1/2 c
    chopped white onion (i used onion flakes)
  • 1/2 c
    shredded parmesan, plus extra for garnish
  • 1 Tbsp
    chopped fresh basil (i used dry)
  • 2 tsp
    chopped fresh oregano (i used dry)
  • 1/8 tsp
    red pepper flakes (i omitted)
  • 4 oz
    uncooked dry gemelli or penne pasta
  • ·
    chopped fresh basil or parsley for garnish (i omitted)

How to Make Chicken Parmesan Soup (Stew), Mark


  1. 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.

Printable Recipe Card

About Chicken Parmesan Soup (Stew), Mark

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

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