This soup is so flavorful and the chicken is so tender that it just falls apart. It is perfect for these cold winter days.
Crock Pot Tuscan Chicken Soup
Ingredients:
- 28 ounces low sodium chicken broth
- 1/2 cup water
- 2 tablespoons no salt added tomato paste
- 1 teaspoon Italian seasoning, crushed between fingertips
- 1/4 teaspoon black pepper
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 7 ounce jar roasted red peppers, drained and diced
- 3 medium carrots, peeled and diced
- 1 pound boneless, skinless chicken breasts
- 14 ounces low sodium cannellini beans, drained and rinsed
- 3 cups baby spinach
- 2 teaspoons fresh lemon juice
- shredded parmesan cheese
Directions:
- In a crock pot whisk together the chicken broth, water, tomato paste, Italian seasoning and black pepper.
- Add in the onion, garlic, peppers, carrots and chicken.
- Cook on high for 3-4 hours or low for 5-6.
- Remove the chicken, shred it and return it back to the crock pot.
- Add the beans and spinach to the crock pot and stir to mix.
- Cook for an additional 20 minutes.
- Stir in lemon juice, serve and garnish with parmesan cheese.
Serves: 6
Calories: 192
Total Fat: 1g
Saturated: 0.4g
Polyunsaturated: 0.3g
Monounsaturated: 0.4g
Trans: 0g
Cholesterol: 49mg
Sodium: 480mg
Potassium: 824.4mg
Total Carbs: 22.9g
Dietary Fiber: 5.8g
Sugars: 6.5g
Protein: 23.9g
Vitamin A: 119.8%
Vitamin C: 48.6%
Calcium: 9.1%
Iron: 16.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cinnamon Spice and Everything Nice.
