Chicken Parmesan Soup

Spring isn't very warm, and April Showers do bring May Flowers, so soup may still be in order.  This is made in a slow cooker and is wonderful.

1 Lb Boneless, Skinless Chicken Breast
1/2 Tsp Italian Seasoning
1/2 Tsp Oregano
1/4 Tsp Red Pepper Flakes
1/2 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Tsp Basil
1 Jar Marinara
14.25 Ounces Petite Diced Tomatoes
32 Ounces Chicken Stock
3/4 Cup Parmesan Cheese

Line a large slow cooker with a slow cooker liner.

Remove fat from chicken and place in slow cooker.  Add all other ingredients EXCEPT cheese.  Cover and cook on high for 3 hours or low for 6 hours.

Remove chicken and shred it, then stir it back into the soup along with the Parmesan Cheese.

Serve over your favorite pasta, quinoa, rice or just enjoy as is.