Slow-Cooker Chicken Parmesan Soup

Prep 15 min
Total 3 hr 15 min
Ingredients 13
Servings 8

This chicken Parmesan soup is pure comfort food in a bowl, and thanks to your slow cooker, it’s easy enough for a weeknight dinner. With bread crumbs tossed in butter, and shredded Parmesan cheese sprinkled on top, it’ll likely be the only way you eat chicken Parmesan ever again.

By Pillsbury Kitchens

Updated August 23, 2017

Make with

Progresso Broth

Ingredients

Soup

1/2

cup chopped onion
1

cup chopped red bell pepper
3

cloves garlic, finely chopped
1

package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces
1

can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1

carton (32 oz) Progresso™ chicken broth
1/2

teaspoon salt
1/4

teaspoon pepper
1/2

cup uncooked orzo pasta

Topping

1/4

cup butter
1

cup Progresso™ Italian style panko crispy bread crumbs
1/2

cup shredded Parmesan cheese
Fresh chopped basil or Italian (flat-leaf) parsley, if desired

Steps

1

In 5-quart slow cooker, add onion, bell pepper, garlic, chicken, crushed tomatoes, broth, salt and pepper. Cover; cook on Low heat setting 5 to 6 hours or on High setting 3 to 4 hours or until chicken is cooked through and vegetables are tender.
2

Thirty minutes before serving, stir pasta into slow cooker. Cover; cook on High heat setting about 30 minutes or until pasta is tender.
3

Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown.
4

Top soup with shredded cheese and toasted bread crumbs before serving. Garnish with chopped basil or parsley.

Stir in 1/4 teaspoon crushed red pepper for a little kick.
Orzo pasta works well in this soup because of its small size. Ring pasta or small elbow macaroni would also work as a substitute.