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4 garlic cloves, minced
1 green bell pepper, chopped
1/2 medium white onion, chopped
1 can (14.5 ounces) crushed tomatoes
1/2 pound (raw) boneless, skinless chicken breast (about 1 large breast)
5 cups chicken broth, plus additional if needed
1/2 cup shredded Parmesan cheese, plus extra for garnish
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
4 ounces (uncooked) dry gemelli or penne pasta
2 tablespoons unsalted butter
Chopped fresh basil or parsley, for garnish
In slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, 1/2 cup cheese, basil, oregano, salt, black pepper and red pepper flakes. Cook on high 3-1/2 hours or on low 7 hours.
Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente. Stir in butter, if desired. If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.
Serve garnished with extra Parmesan cheese and chopped basil or parsley.
Home Chef Tip: The butter stirred in at the end is entirely optional. It adds a few calories, but it also adds a nice richness and mouthfeel to the soup.