Chicken Parmesan Soup

Our friend Joan posted a link to a recipe for Chicken Parmesan Soup from Nature Box recently.  It looked REALLY good, except for the amount of onion.  I have adjusted the recipe so I can eat it safely.  This goes really well with garlic toast.

4 Cloves Garlic, minced
1 c  Bell Pepper,Chopped
14.5 oz Crushed Tomatoes
3 c  Chicken Stock
1/3 c  Parmesan,Shredded
1 t  Dried Basil
1 t Dried Oregano
1/8 t  Red Pepper Flakes
1/2 lb Chicken Breast,Boneless, Skinless
4 oz Pasta,Cooked

In a slow cooker, combine garlic, bell pepper, crushed tomatoes, stock, basil, oregano and red pepper flakes.  Set chicken on top and sprinkle with cheese.  

Cover and cook on low 8 hours.  When ready to serve, remove chicken and shred, return to pot along with cooked pasta and stir.

Garnish with additional cheese, if desired.