Servings: 6 servings
Calories: 350kcal
Equipment
- Crockpot
Ingredients
For the Soup Base
- 2 lbs Boneless, skinless chicken breasts
- 4 cups Low-sodium chicken broth
- 28 oz Canned diced tomatoes
- 2 tsp Italian seasoning
- 1 tsp Salt
- 1 tsp Pepper
For the Creamy Finish
- 1 cup Heavy cream
- 2 cups Fresh or frozen spinach
- 1 cup Small pasta shapes like ditalini or orzo
- 1 cup Freshly grated Parmesan cheese
Instructions
Preparation Instructions
- Layer the Chicken: Start by placing the chicken breasts at the bottom of your crockpot.
- Add the Broth and Tomatoes: Pour in the chicken broth and add the canned tomatoes (with their juice). Stir gently to combine.
- Season It Up: Sprinkle in the Italian seasoning, salt, and pepper. Stir to distribute the spices.
- Slow Cook: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the Chicken: Remove the chicken, shred it, and return to the pot.
- Stir in the Cream: Pour in the heavy cream and stir until well combined.
- Add Spinach and Pasta: Toss in spinach and pasta shapes, cook on high for an additional 30-45 minutes.
- Melt the Cheese: Stir in grated Parmesan cheese until melted and smooth.
- Serve with Flair: Ladle the soup into bowls, adding extra Parmesan and basil if desired.
Notes
For an extra kick, consider adding a sprinkle of red pepper flakes before serving. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 120mg | Sodium: 800mg | Potassium: 700mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 8mg | Calcium: 250mg | Iron: 2.5mg
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