2(15 oz)cans cannellini (white) beans (do not drain or rinse)
1(15 oz)can fire roasted diced tomatoes with garlic
freshly shredded Parmesan cheese, for serving
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.
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.