Description
A creamy and comforting soup made with chicken, tomatoes, and Parmesan cheese, perfect for chilly evenings.
Ingredients
Scale
- 1 lb chicken breasts
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 1 cup pasta (e.g., small shells or ditalini)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Place the chicken breasts in the crockpot, laying them flat at the bottom.
- Pour in the chicken broth and add the diced tomatoes, onion, garlic, and Italian seasoning.
- Cover and cook on low for 360 minutes or on high for 240 minutes until the chicken is tender.
- Once cooked, take two forks and shred the chicken into bite-sized pieces.
- Stir in the heavy cream and Parmesan cheese until incorporated.
- Add the pasta to the pot and allow it to cook for another 30 minutes or until tender.
- Season with salt and pepper to taste, adjusting according to your preference.
- Serve hot, garnished with fresh basil for an extra pop of flavor.
Notes
Feel free to customize with your favorite vegetables or gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg