CHICKEN PARMESAN SOUP

CHICKEN PARMESAN SOUP image

Yield 4 to 6 6 cups

Number Of Ingredients 23

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3
garlic cloves, minced
1
green bell pepper, chopped
14 1/2
ounces crushed tomatoes
1/2
pound raw boneless, skinless chicken breasts
3
cups chicken broth
1/2
cup chopped white onion
1/3
cup shredded Parmesan cheese, plus extra for garnish
1
tablespoon chopped fresh basil
2
teaspoons chopped fresh oregano
1/8
teaspoon red pepper flakes (or more if you like it spicy!)
4
ounces uncooked dry gemelli or penne pasta
Chopped fresh basil or parsley, for garnish

Steps:

In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, the cheese, basil, oregano, and red pepper flakes. Cook on high for 3 1/2 hours, or on low for 7 hours. Transfer chicken breasts to a cutting board and coarsely shred them; return them to the slow cooker; stir in the pasta. Cook on high for 30 minutes longer or until pasta is cooked al dente. Serve garnished with more Parmesan cheese and chopped basil or parsley