With just a handful of easy to find, everyday ingredients, you can make this easy Chicken Parm Soup right in your Crock Pot.
Servings: 8
Calories: 280
Author: Peter | Simple Nourished Living
Ingredients
Soup:
½cupchopped onion (I used frozen)
1cupchopped red bell pepper
3cloves garlic, minced
1poundboneless skinless chicken breasts, cut into 1-inch pieces
28ouncescrushed tomatoes with basil, undrained
32ounceschicken broth
½teaspoonsalt
¼teaspoonblack pepper
½cupwhole wheat orzo pasta, uncooked
Topping:
¼cupbutter
1cupCrispy panko bread crumbs Italian-style
½cupshredded Parmesan cheese
Fresh chopped basil, parsley or crushed red pepper flakes, if desired
Instructions
Add onion, red bell pepper, garlic, chicken, tomatoes, chicken broth, salt and pepper to slow cooker. Stir to combine.
Cover and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours, or until chicken is no longer pink and cooked through and peppers are tender.
About 30 minutes before serving, stir in orzo and continue cooking until pasta has softened.
Meanwhile, prepare the topping. Over medium heat, add butter to a medium skillet and heat until melted. Stir in panko crumbs and continue cooking until golden, about 3-4 minutes, stirring frequently to avoid burning.
To serve, divide soup evenly between 8 bowls (about 1-½ cups each). Top each bowl with toasted panko crumbs and shredded Parmesan cheese. If desired, chopped basil or parsley would make a nice addition.
Store any leftover soup in an airtight container in the refrigerator, keeping the leftover toppings separate.
Recipe Notes
Serving size: about 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Chicken Parmesan Soup
Amount Per Serving (1 /8th recipe (about 1-½ cups))
Calories 280Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 28g9%
Fiber 1g4%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.