Description
A warm, comforting soup featuring shredded chicken, creamy Parmesan broth, and fresh spinach, perfect for chilly nights or casual gatherings.
Ingredients
Scale
- 1 lb (454 g) boneless skinless chicken breast
- 4 cups (960 ml) chicken broth (low-sodium preferred)
- 1 onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 cup heavy cream (240 ml)
- 1 cup Parmesan cheese, grated (about 100 g)
- 2 cups fresh spinach (about 60 g)
- Salt and pepper, to taste
- Italian seasoning, to taste (approx. 1–2 tsp)
Instructions
- Place the chicken breast, diced onion, minced garlic, and chicken broth in the slow cooker. Season with salt, pepper, and Italian seasoning.
- Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through.
- Remove the chicken from the slow cooker, shred it with two forks, and return it to the slow cooker.
- Stir in the Parmesan cheese and heavy cream until fully incorporated and smooth.
- Add the fresh spinach and cook for an additional 10–15 minutes until the spinach is wilted and the soup is heated through.
- Serve warm.
Notes
Ensure chicken reaches an internal temperature of 165°F (74°C). Add Parmesan gradually and taste as you go for desired saltiness.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3g
- Sodium: 750mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 47g
- Cholesterol: 120mg