Description
A rich, creamy Tuscan-inspired chicken soup made in the slow cooker with sun-dried tomatoes, spinach, artichokes, garlic, and tender shredded chicken.
Ingredients
2 lb boneless, skinless chicken breasts
1 tsp salt, plus up to 1/2 tsp more to taste
1 tsp ground black pepper
1 tsp dried Italian herbs
6 garlic cloves, pressed
1 onion, diced
14 oz canned artichoke hearts, drained
8.5 oz sun-dried tomatoes (packed in oil), drained and julienned
2 cups chicken broth
8 oz fresh spinach
2 cups heavy cream
Optional garnish: shredded Parmesan cheese, croutons
Instructions
1. Season the chicken with salt, pepper, and Italian herbs, then place it in the slow cooker.
2. Add the onion, sun-dried tomatoes, artichoke hearts, and garlic. Pour in the broth and stir gently.
3. Cook on high for 2.5–3 hours or on low for 3–3.5 hours.
4. Remove the cooked chicken, shred or chop it, and return it to the slow cooker.
5. Stir in the spinach and let it wilt for 2–3 minutes.
6. Pour in the heavy cream and mix until the broth is smooth and creamy. Adjust seasoning with additional salt if needed.
7. Serve warm, adding Parmesan or croutons if desired.
Notes
For a thicker soup, simmer a few extra minutes after adding the cream. For freezing, omit the cream and add it after reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soups & Stews
- Method: Slow cooker
- Cuisine: Italian-inspired