Monday, October 19, 2015

Crock Pot Chicken Parmesan Soup



We have one warm day at the end of October and what do I decide to make for dinner? Soup. Yep,that's right. When you have a nasty cold nothing is more comforting than a hearty bowl of soup and this recipe is downright delicious! Comfort food in a bowl. Yum!

Crock Pot Chicken Parmesan Soup
Serves 6
WW PP=7
Cal 278, Carbs 33.3, Fat 4.6, Fiber 3, Protein 24.6

Ingredients
16 oz. boneless skinless chicken tenderloins
4 cups fat free chicken broth
1 28 oz. can crushed tomatoes
1 garlic clove, chopped
1 tsp. dry Italian seasoning blend
1 green bell pepper, chopped
1 tsp. red pepper flakes
1 tsp. salt
1 cup Italian style diced tomatoes
8 oz. pasta of your choice, cooked to al dente (I used penne)
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese

Arrange chicken in bottom of crock pot. Add remaining ingredients except for the pasta and cheeses. Cover and cook on low 4-5 hours.

Remove chicken from crock pot, shred, and return to pot. Stir in cheeses.

To serve add some of the cooked pasta to bottom of each bowl. Ladle in soup. Top with extra shredded cheese and fresh basil if desired. Enjoy!




1 comment:

  1. Your Crock Pot Chicken Parmesan Soup looks awesome, we will love it. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

    ReplyDelete

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