Saturday, 29 March 2008

Chicken Parmesan Soup

3 garlic cloves, minced
1 green bell pepper, chopped
14 1/2 ounces crushed
1/2 pound raw boneless,
   skinless chicken breasts
3 cups chicken broth
1 small onion chopped
1/3 cup shredded Parmesan
   cheese, plus extra for garnish
1 teaspoon chopped fresh basil
1 teaspoons chopped fresh
2/3 teaspoon red pepper flakes
   (or more if you like it spicy!)
4 ounces uncooked dry gemelli
   or penne pasta

  • In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, the cheese, basil, oregano, and red pepper flakes.
  • Cook on high for 3 1/2 hours, or on low for 7 hours.
  • Transfer 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 pasta is cooked al dente.