"Chicken Parmesan Soup"

From ?

I used @ a pound of chix cuz that’s what I had. Mike wanted more penne so I doubled that too. I think what the recipe calls for would be perfect. And I skipped the red pepper flakes.


INGREDIENTS
  1. 3 garlic cloves, minced
  2. 1 green bell pepper, chopped
  3. 14 1/2 ounces crushed tomatoes
  4. 1/2 pound raw boneless, skinless chicken breasts
  5. 3 cups chicken broth
  6. 1/2 cup chopped white onion
  7. 1/3 cup shredded Parmesan cheese, plus extra for garnish
  8. 1 tablespoon chopped fresh basil
  9. 2 teaspoons chopped fresh oregano
  10. 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
  11. 4 ounces uncooked dry gemelli or penne pasta
  12. Chopped fresh basil or parsley, for garnish
DIRECTIONS
  1. 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.
  2. 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.
  3. Serve garnished with more Parmesan cheese and chopped basil or parsley. Makes 6 cups