Crockpot Tuscan Chicken Soup
This soup is a cozy mix of tender chicken, beans, and veggies simmered in a creamy, flavorful broth.
Servings: 8
Equipment
Ingredients
- 3 cups reduced sodium chicken broth
- 10.5 ounces condensed cream of chicken soup 1 can, or cream of mushroom
- 1 pound boneless skinless chicken breasts
- 15.5 ounces white beans 1 can cannellini or navy, drained and rinsed
- ½ cup sundried tomatoes in oil drained and chopped
- 2 teaspoons Italian seasoning
- 2 teaspoons onion powder
- ½ teaspoon garlic powder or 2 cloves minced garlic
- ¼ teaspoon crushed red pepper optional
- 2 ounces chopped spinach fresh or frozen*
- ¼ cup heavy cream optional
- 2 tablespoons grated parmesan cheese plus additional for serving
Instructions
- In the slow cooker, whisk together condensed soup and broth.
- Stir in chicken, beans, sundried tomatoes, Italian seasoning, onion powder, garlic powder, and crushed red pepper (if using).
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken reaches 165℉.
- Remove chicken from the slow cooker and use two forks to shred.
- Return the chicken to the pot. Stir in cream, spinach, and Parmesan cheese.
- Heat 10–15 minutes more until spinach is wilted. Serve with extra cheese if desired.
Notes
If using frozen spinach, thaw it first and squeeze out excess water.
Store leftovers in airtight containers for up to 4 days in the refrigerator, or 2 months in the freezer.
Nutrition
Calories: 239kcal | Carbohydrates: 21g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 406mg | Potassium: 783mg | Fiber: 4g | Sugar: 1g | Vitamin A: 985IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 3mg