Wednesday, October 22, 2014

Crock Pot Tuscan Chicken Soup



We have had an amazing autumn here in Minnesota.  Beautiful sunny days and excellent weather.  The leaves are changing and falling and it just smells heavenly outside.  This crock pot full of soup smells heavenly inside the house.  This soup reminds me of fall and it just smells like fall. 



I so love my slow cooker.  Dinner was done by 10 in the morning which is such a relief.  My days are so busy that I hate to think of dinner in the evenings.


The soup was delicious and loved it for leftovers for lunch the next day too. We ate this with some crusty bread and salad and it was an amazing meal.




Crock Pot Tuscan Chicken Soup Recipe
2 (14 ounce) cans low-sodium chicken broth
1/2 cup bottled or filtered water
2 tablespoons tomato paste
1 teaspoon Italian seasoning, crushed between fingertips
salt and pepper
1 large yellow onion, chopped
4 cloves garlic, minced
1 (jarred) roasted red pepper, diced
3 medium carrots, peeled and diced
1 pound boneless chicken breasts
1 (14 ounce) can cannellini beans, rinsed
3 cups fresh baby spinach
a big squeeze of fresh lemon juice (1 - 2 teaspoons)
fresh grated Parmesan cheese, for serving
crackers or crusty bread, for serving

  1. In a big slow cooker whisk the chicken broth, water, tomato paste, Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper together.
  2. Add the onion, garlic, pepper, carrots and chicken.
  3. Cook on high 3 - 4 hours or low 5 - 6 hours.
  4. Remove the chicken breasts to a cutting board. Mix the beans and spinach into the pot and put the lid on it.
  5. Cut the chicken into bite size pieces and stir them back into the pot. Taste the broth and add more salt and pepper as needed.
  6. Cook for another 20 minutes or so just to heat the beans and allow the spinach to wilt.
  7. Stir the lemon juice into the pot and serve garnished with Parmesan cheese.




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