Crockpot Tuscan Chicken Soup Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken breasts, diced onion, minced garlic, diced carrots, diced celery, sun-dried tomatoes, dried thyme, dried oregano, salt, and black pepper.
• STEP 2.Pour in chicken broth and stir to combine all the ingredients.
• STEP 3.Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.
• STEP 4.Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
• STEP 5.Add cannellini beans and spinach to the slow cooker. Stir well and cook for an additional 30 minutes on low heat, until the spinach wilts.
• STEP 6.Taste the soup and adjust the seasoning if needed.
• STEP 7.Serve the Crockpot Tuscan Chicken Soup hot, garnished with grated Parmesan cheese and fresh basil leaves.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, you can sauté the onion and garlic before adding them to the slow cooker.
• If you prefer a thicker soup, you can mash some of the cannellini beans with a fork before adding them to the slow cooker.
• Feel free to add other vegetables like zucchini or bell peppers for additional color and texture.
• You can use chicken thighs instead of chicken breasts for a richer and more tender result.

Storage and Serving

• Serve the Crockpot Tuscan Chicken Soup hot with crusty bread on the side.
• Garnish the soup with grated Parmesan cheese and fresh basil leaves for added flavor.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.