Description
A comforting and creamy soup made with chicken, tomatoes, and Italian spices, cooked effortlessly in a slow cooker.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or a creamy alternative
- 1 cup grated Parmesan-style cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup baby spinach (stirred in at the end)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh basil and extra grated cheese for serving
Instructions
- Warm olive oil in a skillet and brown the chicken breasts for 2–3 minutes per side (optional).
- Place chopped onion, garlic, carrots, celery, diced tomatoes, and chicken breasts in the slow cooker. Sprinkle in basil, oregano, red pepper flakes, salt, and pepper. Pour in chicken broth.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is cooked through and vegetables are tender.
- Remove the chicken, shred with two forks, and return to the slow cooker. Stir in heavy cream and grated cheese until melted and silky. If you prefer a thicker soup, whisk in the cornstarch slurry and cook on high for another 10–15 minutes.
- Stir in baby spinach, allow it to wilt, then taste and adjust seasoning. Serve hot with extra grated cheese and fresh basil.
Notes
For extra creaminess, swap half the cream for a block of cream cheese stirred in at the end. Ensure to taste before adding more salt, as the cheese adds saltiness.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian