Crock Pot Creamy Chicken Parmesan Soup

Ingredients:

2 lbs boneless, skinless chicken breasts
1 tablespoon olive oil
4 cups chicken broth
1 (15 oz) can diced tomatoes
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
1 cup uncooked pasta (such as rotini or penne)
Fresh basil for garnish (optional)

Directions:

Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook the chicken until browned on both sides (about 4-5 minutes per side).
Transfer the chicken to a Crock Pot and add the chicken broth, diced tomatoes, onion, garlic, basil, oregano, and red pepper flakes (if using). Stir to combine.
Cover and cook on low for 4-6 hours, or until the chicken is fully cooked and tender.
Remove the chicken from the Crock Pot and shred it using two forks.
Return the shredded chicken to the Crock Pot, then stir in the heavy cream, Parmesan cheese, mozzarella cheese, and uncooked pasta.
Cover and cook on low for an additional 30 minutes, or until the pasta is tender and the soup is creamy.
Taste and adjust seasoning with salt and pepper.
Garnish with fresh basil before serving, if desired.

Prep Time: 10 minutes | Cooking Time: 6 hours | Total Time: 6 hours 10 minutes
Kcal: 450 kcal | Servings: 6 servings