Chicken Parmesan Soup

Chicken Parmesan Soup

This recipe makes 6 servings with only 150 mg sodium per serving made in your Slow Cooker.

Make sure you find the lowest sodium Parmesan cheese - they vary a lot so make sure you read the label.

Ingredients

3 garlic cloves, minced

1 green bell pepper, chopped

1 14-oz low sodium crushed Italian tomatoes

½ lb boneless chicken breasts

3 c chicken broth

½ c white onion, chopped

1/8 c Parmesan cheese, shredded (the lowest sodium one you can find)

1 Tbsp fresh basil, chopped

2 tsp fresh oregano, chopped

1/2 tsp red pepper flakes

4 oz dry penne pasta, uncooked

Low Sodium Shopping Here

Cooking Instructions

 In your Slow Cooker stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, cheese, basil, oregano and red pepper flakes.

Cover and cook on Low 7 hours (High 3½ hours).

Transfer chicken breasts to a cutting board and coarsely shred them.

Return them to the Slow Cooker. Stir in the pasta.