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Slow Cooker 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 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach leaves
  • Grated Parmesan cheese, for serving

Instructions
 

  • Add the chicken breasts to the slow cooker.
  • Layer the diced onion, sliced carrots, sliced celery, minced garlic, and drained cannellini beans over the chicken.
  • Pour in the chicken broth, then sprinkle the rosemary, thyme, salt, and black pepper on top.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken reaches an internal temperature of 165 degrees and shreds easily.
  • Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
  • Stir in the fresh spinach and let it sit for 5 minutes until wilted.
  • Ladle into bowls and top each serving with grated Parmesan cheese.

Notes

Shred the chicken while it is still warm so it absorbs more broth. If the soup sits overnight and thickens, stir in a little extra broth when reheating to restore the original consistency. Spinach added at the end keeps its color and texture; kale would need to go in earlier.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker