Slow Cooker Chicken Soup
Servings: 8 servings
Hearty and full of flavor this Slow Cooker Chicken Soup is simple to make. With a creamy broth base, loaded with vegetables and pesto, this chicken soup is insanely delicious.
- 4 cups chicken broth
- 1 - 15 ounce can diced tomatoes
- 1 - 6 ounce jar pesto
- 2 large chicken breasts
- 1 medium yellow onion chopped
- 1 - 14.5 ounce can cannellini beans
- 1 ½ cups celery chopped
- 1 ½ cups carrots sliced
- 3 tablespoon Italian seasoning
- 2 teaspoons dried basil
- 2 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon dried parsley
Add all ingredients except the white sauce to the slow cooker. Gently stir to combine.
Cook on low 6-8 hours or high for 3-4 hours.
Once the chicken is completely cooked, remove from the slow cooker and shred or chop into medium sized chunks.
Add chicken back to slow cooker and stir to combine. Make white sauce.
In a small saucepan melt butter over medium high heat. Once completely melted whisk in flour and continually stir until mixture is bubbly and cook for 2-3 minutes. Slowly whisk in the milk and chicken base.
Allow the sauce to simmer for 4-5 minutes while constantly whisking. Cook until sauce is slightly thickened. Season with salt and pepper.
Add white sauce to the slow cooker, stir to combine and cook on high for another 30 minutes.
Garnish with parmesan cheese and a sprinkle of dried basil to give it a very rustic look.