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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
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 1 tsp Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the chicken broth, sun-dried tomatoes, garlic, onion, Italian seasoning, salt, and pepper.
  • Cover and cook on low for 6 hours until the chicken is tender and shreds easily.
  • 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 on low for 20 more minutes until the spinach wilts.
  • Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Stir the spinach in at the end so it keeps its bright color and does not turn mushy. If the soup thickens too much after sitting, add a splash of broth when reheating. Leftovers store well in the fridge for three days and reheat gently on the stovetop to keep the cream from separating.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker