Soup

Hands-Off Slow Cooker Chicken Parmesan Soup

February  5, 2015

There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.

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.

Slow Cooker Chicken Parmesan Soup

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

See the full recipe (and save and print it) here.

Photo by James Ransom

Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be next week's Winner, Winner, Chicken Dinner.

Order now

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

3 Comments

Gabi C. October 13, 2015
This was yummy! I used about a pound of chicken breast and pulled it out to shred at the 2 1/2 hour mark, then added the pasta (used macaroni because that's what I had) and it turned out great. Also soaked it up with some crisp French bread from TJ's.
 
Ina March 1, 2015
How long do you cook this soup without a slow cooker?
 
Ellen S. February 22, 2015
I made this the other night and was surprised at how easy and delicious it was. I used chicken filets, instead of chicken breasts, which are even easier to shred at the end, and I didn't bother with the pasta. It's definitely a keeper. Thank you!