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.
Slow-Cooker Chicken Parmesan Soup
- Prep Time 15 min
- Total 3 hr 15 min
- Ingredients 13
- Servings 8
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
Make With
Progresso Broth
Instructions
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Step1In 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.
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Step2Thirty minutes before serving, stir pasta into slow cooker. Cover; cook on High heat setting about 30 minutes or until pasta is tender.
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Step3Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown.
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Step4Top soup with shredded cheese and toasted bread crumbs before serving. Garnish with chopped basil or parsley.
Nutrition
280
Calories
10g
Total Fat
19g
Protein
28g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 1120mg
- 47%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 2g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 20%
- 20%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Recipe Tips
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