Chicken Parmesan Soup


  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 can (14.5 oz.) crushed tomatoes
  • 1/2 pound boneless, skinless chicken breasts
  • 3 cups vegetable or chicken stock
  • 1/2 cup white onion, chopped
  • 1/2 cup Parmesan cheese, shredded
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes (or more if you want an extra kick!)
  • 4 ounces whole wheat penne pasta


  • In your slow cooker, combine the garlic, bell pepper, tomatoes, chicken, vegetable or chicken stock, onion, cheese, and spices.
  • Cook on high for 3-1/2 hours or on low for 7 hours.
  • Remove chicken breasts and coarsely shred and return to the slow cooker.
  • Add the pasta and continue to cook for 30 minutes or until the pasta is al dente.
  • If your soup becomes too thick after the pasta has been added, you can stir in additional broth or water until the desired consistency is reached.
  • Serve immediately.

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