Creamy Chicken Parm Soup (Print Version)
# Ingredients:
→ For the Soup
01 -
3 chicken breasts, boneless
02 -
1 tablespoon minced garlic
03 -
1 can (28 oz) crushed tomatoes
04 -
1 can (15 oz) tomato sauce
05 -
4 cups chicken broth
06 -
1 cup heavy whipping cream
07 -
1 cup freshly shaved parmesan cheese
08 -
8 oz rotini pasta, uncooked
→ Seasonings
09 -
1 teaspoon salt
10 -
1 teaspoon ground black pepper
11 -
2 teaspoons Italian seasoning
→ For the Topping
12 -
1/2 cup bread crumbs
13 -
1 tablespoon butter
14 -
1 1/2 cups shredded mozzarella cheese
# Instructions:
01 -
Pop your chicken breasts in the crockpot along with the garlic, crushed tomatoes, tomato sauce, seasonings, and chicken broth. Give it all a good stir.
02 -
Cover and let it do its thing - 6-8 hours on low or 3-4 hours on high. You want the chicken to be nice and tender so it shreds easily.
03 -
Once the chicken's done, shred it up right in the pot. Now stir in your parmesan cheese, cream, and uncooked pasta. Let it cook another 30 minutes on low or 15 on high until the pasta's tender.
04 -
While the pasta's cooking, grab a small pan and toast those bread crumbs in butter until they're golden brown.
05 -
Ladle the hot soup into bowls and top each one with a generous sprinkle of mozzarella and those crispy bread crumbs.
# Notes:
01 -
Leftovers keep well in the fridge for up to 5 days
02 -
The pasta will continue to absorb liquid as it sits, so you might need to add more broth when reheating