This Crock Pot Creamy Tuscan Chicken Soup is a super easy and flavorful Italian-inspired soup. This soup is an entire meal. Dump and go!
CROCK POT CREAMY TUSCAN CHICKEN SOUP
This recipe for Slow Cooker Creamy Tuscan Chicken Soup was one I had worked on for a while. I had to experiment with it a few times to get the seasonings just right. This soup is really a whole meal. My whole family loved it! It is very filling. It would be perfect served with a side salad and maybe some bread for dipping into this flavorful broth!
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THIS CROCK POT SOUP RECIPE:
- Frozen chicken breasts can be used instead of fresh. Frozen chicken breasts tend to be smaller so I would add in an extra one just to make sure there is enough.
- This soup can be made on the stovetop. You can use pre-cooked rotisserie chicken and shred it beforehand. Then add everything to the pot (minus the heavy cream) until everything has simmered for about 20 minutes then add cream and serve.
- In some stores, you can find pre-cut mire poix (which is just the fancy French term for carrots, onion and celery.) It will save some chopping time.
- Cannellini beans are just white kidney beans. You can use Northern Beans or any other white bean that you enjoy.
- The fire-roasted diced tomatoes add a lot of flavor here. If you can find them, just go with regular diced tomatoes that have the basil, garlic and oregano added.
- To switch this up, try making this with cooked and crumbled Italian sausage.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
chicken breasts
mire poix (diced celery, onion, carrots)
chicken stock
cannellini (white) beans
roasted diced tomatoes with garlic
minced garlic
Italian seasoning
salt & pepper
bay leaves
heavy cream
freshly shredded Parmesan cheese, for serving
HOW TO MAKE THIS DELICIOUS CROCK POT CREAMY TUSCAN CHICKEN SOUP:
Add chicken breasts to the bottom of a 6-quart slow cooker. Top with diced celery, onions and carrots. Pour in chicken stock, beans, diced tomatoes, garlic, Italian seasoning, salt and pepper. Top with bay leaves. Cover and cook on low 4-6 hours.
Remove cooked chicken and shred with two forks. Place shredded chicken back into the slow cooker. Stir in heavy cream. Cook for an additional 30 minutes on low.
Serve topped with freshly shredded Parmesan (or mozzarella) cheese and parsley flakes and a side of garlic bread.
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
CREAMY TUSCAN SAUSAGE TORTELLINI SOUP
CROCK POT CREAMY ITALIAN CHICKEN & PASTA
THE BEST STUFFED PEPPER SOUP
SLOW COOKER ITALIAN WEDDING SOUP
CROCK POT LEEK & POTATO SOUP
CROCK POT MEATBALL & TORTELLINI SOUP
CROCK POT TACO SOUP
THE BEST LASAGNA SOUP RECIPE
CROCK POT CREAMY POTATO & HAM SOUP
CROCK POT CREAMY TUSCAN CHICKEN SOUP
Ingredients
- 3 chicken breasts
- 1 ½ cups (total) diced celery, onion, carrots
- 1 (32 oz) carton chicken stock
- 2 (15 oz) cans cannellini (white) beans (do not drain or rinse)
- 1 (15 oz) can fire roasted diced tomatoes with garlic
- 2-3 tsp minced garlic
- 1 tbsp Italian seasoning
- 1 ½ tsp salt
- 1 tsp black pepper
- 2 bay leaves
- ½ cup heavy cream
- freshly shredded Parmesan cheese, for serving
Instructions
- Add chicken breasts to the bottom of a 6-quart slow cooker.
- Top with diced celery, onions and carrots.
- Pour in chicken stock, beans, diced tomatoes, garlic, Italian seasoning, salt and pepper. Top with bay leaves.
- Cover and cook on low 4-6 hours.
- Remove cooked chicken and shred with two forks.
- Place shredded chicken back into the slow cooker. Stir in heavy cream.
- Cook for an additional 30 minutes on low.
- Serve topped with freshly shredded Parmesan (or mozzarella) cheese and parsley flakes and a side of garlic bread.
Video
Notes
- Frozen chicken breasts can be used instead of fresh. Frozen chicken breasts tend to be smaller so I would add in an extra one just to make sure there is enough.
- This soup can be made on the stovetop. You can use pre-cooked rotisserie chicken and shred it beforehand. Then add everything to the pot (minus the heavy cream) until everything has simmered for about 20 minutes then add cream and serve.
- In some stores, you can find pre-cut mire poix (which is just the fancy French term for carrots, onion and celery.) It will save some chopping time.
- Cannellini beans are just white kidney beans. You can use Northern Beans or any other white bean that you enjoy.
- The fire-roasted diced tomatoes add a lot of flavor here. If you can find them, just go with regular diced tomatoes that have the basil, garlic and oregano added.
- To switch this up, try making this with cooked and crumbled Italian sausage.
This was delicious! I used chicken thighs and added a can of fire-roasted corn because I had it, but it was simple to put together and everyone loved it.
Thank you for sharing!