Tomato Chicken Parmesan Soup

February 8, 2015

1 quart chicken broth
1 (14.5 ounce) can crushed tomatoes, undrained
3 cloves garlic, minced
1 yellow onion, chopped
1 pound boneless chicken breasts
1 tsp. oregano
1 tsp. dried basil
½ cup grated Parmesan, divided
6 ounces penne pasta
½ cup shredded mozzarella

Combine broth, tomatoes, garlic, onion, oregano, basil, ¼ cup Parmesan in a slow cooker. Add chicken breasts, cover and cook for 3-4 hours on high or 7 hours on low. Remove chicken and shred breasts with a fork. Return chicken to slow cooker, and add 1-2 cups additional broth if you prefer thinner soup. Add pasta and cook for 30 minutes  on high until pasta is done. To serve, ladle into bowls and sprinkle with remaining ¼ cup Parmesan and mozzarella. Serves 4-6.

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