Well here we are in November. The weather is chilly and it’s time to start making some of the recipes for soups, stews etc.. that I’ve collected.
This one was a recent find but fit perfectly for last Thursday night’s dinner. A rainy chilly evening. Husband (huge chicken parmesan fan) was home. It was also going to have to be a fast dinner as I had to get to a meeting.
So I put everything in the slow cooker in the morning and in the evening the soup was ready and it smelled and tasted delicious!! I served it over elbow pasta and made some gorgeous crunchy parmesany bread to go with it. This is a hearty but not heavy soup. The chicken and soup are very light-how much pasta you put in the bowl will determine how heavy a meal it is. Perhaps next time it will go under the broiler with a slice of mozzarella on top…..
Chicken Parmesan Soup (slow cooker)
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 46oz tomato juice
- 32oz chicken broth
- 6 cloves garlic, smashed
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup freshly grated Parmesan cheese plus extra for topping
- kosher salt and freshly ground black pepper to taste
- 8 ozs elbow macaroni (or other small pasta)
Instructions:
- Put everything but the pasta into the slow cooker and cook on low for 7-8 hours.
- Remove the chicken from the cooker with tongs and set onto a plate and let cook slightly. Shred with 2 forks or your fingers if cool enough.
- Return the chicken to the slow cooker and keep on warm.
- Cook the pasta as per the box instructions. Drain pasta.
- Put pasta on the bottom of a soup bowl and ladle soup and chicken over the pasta, sprinkle with additional cheese if desired, and serve.
This makes a lot of soup. The original recipe called for adding the pasta to the slow cooker but, in the interest of left overs, we opted to keep it out that way we could add fresh pasta each time.
Adapted from www.eatathomecooks.com
Sparks from the Kitchen 