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Creamy Tuscan Chicken and White Bean Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup chopped sun-dried tomatoes
  • 3 cups baby spinach
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper, to taste

Instructions
 

  • Place the chicken breasts, white beans, chicken broth, onion, garlic, Italian seasoning, sun-dried tomatoes, salt, and black pepper into the slow cooker.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
  • Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
  • Stir in the heavy cream, baby spinach, and Parmesan cheese. Cover and cook for 10 more minutes on low until the spinach wilts and the soup is heated through.

Notes

Add the spinach right at the end so it stays bright green instead of turning dull. If the soup thickens too much after chilling, stir in a splash of broth when reheating. Leftovers store well in the fridge for up to three days.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker