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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. MORE+ LESS-

By Pillsbury Kitchens

August 23, 2017

Make with

Progresso Broth

Ingredients

Soup

1/2

cup chopped onion

cup chopped red bell pepper

cloves garlic, finely chopped

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

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

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

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

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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.

Expert Tips

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.