- Prep 15 min
- Total3 hr15 min
- Ingredients13
- Servings8
This chicken Parmesan soup is pure comfort food in a bowl, and thanks to your slow cooker, it’s easy enough for a weeknight dinner. With bread crumbs tossed in butter, and shredded Parmesan cheese sprinkled on top, it’ll likely be the only way you eat chicken Parmesan ever again.
Ingredients
Soup
1/2
cup chopped onion
1
cup chopped red bell pepper
3
cloves garlic, finely chopped
1
package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces
1
can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1
carton (32 oz) Progresso™ chicken broth
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
cup uncooked orzo pasta
Topping
1/4
cup butter
1
cup Progresso™ Italian style panko crispy bread crumbs
1/2
cup shredded Parmesan cheese
Fresh chopped basil or Italian (flat-leaf) parsley, if desired
Steps
- 1In 5-quart slow cooker, add onion, bell pepper, garlic, chicken, crushed tomatoes, broth, salt and pepper. Cover; cook on Low heat setting 5 to 6 hours or on High setting 3 to 4 hours or until chicken is cooked through and vegetables are tender.
- 2Thirty minutes before serving, stir pasta into slow cooker. Cover; cook on High heat setting about 30 minutes or until pasta is tender.
- 3Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown.
- 4Top soup with shredded cheese and toasted bread crumbs before serving. Garnish with chopped basil or parsley.
Expert Tips
- Stir in 1/4 teaspoon crushed red pepper for a little kick.
- Orzo pasta works well in this soup because of its small size. Ring pasta or small elbow macaroni would also work as a substitute.
Source: Read Full Article