Warm up with a bowl of hearty chicken parmesan soup
There was a time when she was a child that my oldest stepdaughter could have lived on pasta. Her diet is a lot more varied these days, but chicken parmesan remains one of her favorite dishes, so when she found a creamy chicken parmesan soup recipe, she was thrilled.
There was a time when she was a child that my oldest stepdaughter could have lived on pasta. Her diet is a lot more varied these days, but chicken parmesan remains one of her favorite dishes, so when she found a creamy chicken parmesan soup recipe, she was thrilled.
It’s even better that it’s a Crock-Pot recipe, so she can toss all the ingredients together and forget about it until dinner time. Of course, it is just as easy to make this on the stovetop, especially if you are using already cooked chicken. And this week, it could be a great way to use up leftover bits of turkey.
Sarah does recommend that if you plan to save some of the soup for another day to cook the pasta separately and add it before serving, otherwise the pasta will absorb all the broth in the soup, turning it into an extra creamy pasta dish instead of a bowl of soup.
1 28-ounce can of crushed tomatoes 1 15-ounce can of tomato sauce 2 teaspoons of Italian seasoning or spice blend 4 cups of chicken broth 1 cup shaved parmesan cheese 1 cup heavy whipping cream 8 ounces of uncooked rotini pasta Salt and pepper to taste (up to 1 teaspoon each) Topping:
1/2 cup of bread crumbs 1 tablespoon of butter 1 1/2 cups of shredded mozzarella cheese *** Crockpot directions
Place the chicken, garlic and crushed tomatoes into a crockpot, then cover with the broth, sauce and seasonings.
Cover and cook on low for 6-8 hours or on high for 3-4. Remove the chicken and shred it if you started with raw chicken breasts. Return the chicken to the Crock-Pot and add the parmesan cheese, cream and uncooked pasta and cook for an additional 15-30 minutes, or until the rotini is tender. (*If planning to save some of the soup for later, cook the rotini separately and add to the individual portions to prevent the broth from being absorbed and the pasta becoming mushy.)
While the pasta is cooking, lightly brown the breadcrumbs in the butter. Set aside and use the crumbs along with the mozzarella cheese to top the individual bowls of soup as it is served.
Note: If you are using precooked, preshredded chicken or turkey, this recipe can also be made quickly on the stovetop.
Heat everything except the cream and parmesan together for about 30 minutes, then add the cream, cheese and pasta and finish as stated above.
Christine Haines / For the MVI
Christine Haines is a retired reporter and a culinary enthusiast who collects recipes from around the world and throughout historic time periods, often adding her own twist to an old tradition. She encourages her readers to cook adventurously.
Ingredients: 3 boneless chicken breasts, or the equivalent 1 tablespoon minced garlic