Slow Cooker Chicken Parmesan Soup
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
I have a confession, most of my soups that I make in the slow cooker are a bit broth heavy. Not that there is anything wrong with that. I love a good soup broth. Sometimes I eat all the solids of the soup, just so I can savor the broth all by itself. However this Slow Cooker Chicken Parmesan Soup that I found at Food52 might just change my mind. In their description they talk about how this soup has all the flavor of a decadent chicken parmesan served over pasta, but that it’s much more waist friendly.
Slow Cooker Chicken Parmesan Soup
Bon
Yield: 4-6 servings
Ingredients
3 garlic cloves, minced
3-4 Bellafina peppers, 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 (I used 1/2 teaspoon)
4 ounces uncooked dry gemelli or penne pasta
Chopped fresh basil or parsley, for garnish
Instructions
Place the garlic, Bellafina peppers, tomatoes, chicken, chicken broth, onion, cheese, basil, oregano and red pepper flakes in the slow cooker. Cover and cook on low for 7-8 hours.
Remove the chicken breasts and shred with two forks. Return the chicken to the slow cooker and stir in the pasta. Turn the heat to high and cook for 30 more minutes or until the pasta is cooked to your liking.
Serve garnished with some additional Parmesan cheese and fresh basil or parsley.
Slightly adapted from a recipe from sidewalkshoes.com