Creamy Tuscan Chicken Soup
Equipment
- Slow Cooker
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach leaves
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Pour in the chicken broth and add the minced garlic, Italian seasoning, chopped sun-dried tomatoes, salt, and pepper.
- Cover and cook on low for 6 hours until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the heavy cream and fresh spinach. Cover and cook for 20 more minutes until the spinach wilts.
- Turn off the heat and stir in the grated Parmesan cheese until it melts into the soup.
Notes
Add the cream and spinach only at the end so the soup stays smooth and the greens stay bright. If you prefer a thicker broth, mash a few pieces of the shredded chicken before stirring everything together. Leftovers reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker
Cuisine: Italian
Equipment: Slow Cooker