You know what the problem is with today's public school system? They are germ factories. We've been back 4 days, and I'm already sick. I sat on the couch watching football last night with J, and realized that my throat was getting sore. I'm now stuffed up and grumbling. A good patient, I am not.
Cold or no, I'm still responsible for making sure we eat. Thankfully, I'd already put this soup on the menu for Sunday so that I would have leftovers. It's a snap to put together, and then cooks itself while you do things; which in my case would be lie on the couch, blog and generally be pathetic.
I love chicken parmesan, but never make it because of the work involved. Here are all the flavours with little of the pesky work.
Even better, the leftovers are delicious the next day for lunch.
I present to you now a Foxes Love Lemons' Chicken Parmesan Soup:
2 boneless, skinless chicken breasts
1 medium onion, chopped
1-28.5 oz can crushed tomatoes
4 cloves garlic, minced
2 tsp dried oregano
2 tsp dried basil
1/8 tsp red pepper flakes
2 c chicken broth
1 c wine (I used white)
1/2 c shredded Parmesan cheese, with more for garnish
4 oz dried penne pasta
1. In a crockpot, mix tomatoes, onion, garlic, spices, broth, wine and 1/2 c cheese. Cook on high, 3-1/2 hours, or on low 7 hours.
2. Remove chicken from crockpot and shred. Return to pot, along with pasta. Cook on high 30 minutes longer, until pasta is done.
Adapted from Foxes Love Lemons
No process pictures, just the result. This was lovely, and there's enough for some lunches for this week. Fall is back, and it's soup weather!