Chicken Parmesan Soup
3 garlic cloves, minced
1 green bell pepper, chopped
14-1/2 ounces of crushed tomatoes
½ pound of raw chicken breasts, skinless and boneless
3 cups of chicken broth
½ cup of white onion, chopped
1/3 cup of shredded Parmesan cheese
1 Tablespoon of fresh basil, chopped
2 teaspoons of fresh oregano, chopped
1/8 teaspoon of red pepper flakes (or more to taste)
4 ounces of uncooked gemelli or penne pasta
Fresh basil or parsley, skinless (for the garnish)
1. In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken broth, onion, cheese, basil, oregano, and red pepper flakes. Cook on high for 3-1/2 hours or on low for 7 hours.
2. Transfer the chicken breasts to a cutting board and coarsely shred them; return them to the slow cooker; stir in the pasta. Cook on high for 30 minutes longer or until the pasta is cooked al dente.
3. Serve garnished with more Parmesan cheese and chopped basil or parsley.