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Today: A riff on chicken Parmesan that will love you back.
I'd say a good chicken Parmesan sandwich is one of life's greatest pleasures. What's not to like about chicken that's breaded and cheesed within an inch of its life and then tucked into a crusty loaf of Italian bread? A sandwich like that should be reserved for special occasions -- for the mornings when getting out of bed requires the incentive of an overindulgent, borderline irresponsible lunch; or perhaps for after you've run a marathon, given birth, or engaged in some other feat of extraordinary strength and endurance.
Like my beloved sandwich, this soup finds its origins in the Italian-American classic, chicken Parmesan. Unlike the sandwich, the more refined soup easily translates into a wholesome weeknight meal. In some ways it even ups the ante -- after all, it's made in a slow cooker, can be eaten with a spoon, and won't leave you with a lump in your stomach the way its other forms might. This is the chicken Parmesan that will love you back.
Makes 6 cups
3 garlic cloves, minced
1 green bell pepper, chopped
14 1/2 ounces crushed tomatoes
1/2 pound raw boneless, skinless chicken breasts
3 cups chicken broth
1/2 cup chopped white onion
1/3 cup shredded Parmesan cheese, plus extra for garnish
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1/8 teaspoon red pepper flakes (or more if you like it spicy!)
4 ounces uncooked dry gemelli or penne pasta
Chopped fresh basil or parsley, for garnish
Photo by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now