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Creamy Tuscan Chicken Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

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

Instructions
 

  • Add the chicken breasts, chicken broth, sun-dried tomatoes, onion, garlic, and Italian seasoning to the slow cooker. Stir to combine the ingredients evenly.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
  • Stir in the heavy cream, baby spinach, and Parmesan cheese. Season with salt and black pepper. Cover and cook for 20 more minutes on low until the spinach wilts and the soup thickens slightly.

Notes

Add the heavy cream and spinach only after the main cooking time ends to prevent the cream from separating and to keep the spinach bright green. Shred the chicken while it is still warm for easier handling. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board