Ingredients
2–3 boneless, skinless chicken breasts
1 small onion, diced
2 celery stalks, sliced
1/2 cup sun-dried tomatoes, chopped
4 cups chicken broth
1 cup heavy cream
1 cup uncooked small pasta (ditalini or similar)
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Fresh parsley or basil, chopped (for garnish)
Instructions
Place the raw chicken breasts in the bottom of the crockpot. Add diced onion, sliced celery, garlic, sun-dried tomatoes, Italian seasoning, basil, oregano, salt, and black pepper. Pour in the chicken broth, cover, and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is fully cooked and tender. Remove the chicken, shred it with two forks, and return it to the crockpot. Stir in the uncooked pasta, heavy cream, and Parmesan cheese. Cover and cook on HIGH for another 20–30 minutes, stirring once or twice, until the pasta is tender and the soup is creamy. Adjust seasoning if needed and garnish with fresh herbs before serving.