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Creamy Tuscan Chicken Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 cups fresh spinach
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions
 

  • Place the chicken breasts, chicken broth, sun-dried tomatoes, onion, garlic, Italian seasoning, salt, and pepper into the slow cooker.
  • Cover and cook on low for 6 hours until the chicken is fully tender.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir in the heavy cream, fresh spinach, and Parmesan cheese.
  • Cover and cook on low for 20 more minutes until the spinach wilts and the soup thickens slightly.

Notes

Add the cream and spinach only at the end so the soup stays smooth and the greens keep their bright color. For potlucks, keep the slow cooker on warm and stir once before serving. Leftovers reheat gently on the stove with a splash of broth if the soup thickens too much in the fridge.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker