Monday, January 5, 2015

Skinny Crock Pot Chicken Parmesan Soup

It is definitely soup weather around here. If it's not in your neck of the woods then...consider yourself lucky! I certainly would. January has brought in some arctic cold air to Chicagoland. We are currently sitting at a toasty 3 degrees. Yes, 3! I see a lot of soups in my future like this incredibly tasty Crock Pot Chicken Parmesan Soup. One of my all time favorite foods but in a soup. It was a hit!

Skinny Crock Pot Chicken Parmesan Soup
Serves 6
Cal 216, Carbs 24.6, Fat 4.5, Fiber 5.1, Protein 24.3

16 oz. boneless skinless chicken tenderloins
4 cups fat free chicken broth
2.5 cups roasted garlic crushed tomatoes
1 tsp. dry Italian seasoning
1/2 tsp. salt
1 yellow onion, chopped
2 cups rotini pasta (I used Creamette 150)
1/4 cup shredded parmesan cheese
3/4 cup reduced fat shredded mozzarella cheese

Add chicken, broth, tomatoes, dry Italian seasoning, salt, and onion to the crock pot. Stir and Cover. Cooking on low for 5-6 hours. Remove chicken from crock pot and break into pieces. Return to crock pot and add in your pasta and cheeses. Cover and cook on low another 20-30 minutes or until pasta is tender.

Ladle into bowls and top with additional cheese if desired and serve alongside crusty French bread for dipping. Enjoy!


  1. That does look good and healthy too. xo
    Happy New Year.

  2. I could live off soups this time of year! The husband and I are trying to be healthier too so this one will definitely be tried! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!


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