Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 3 cups chicken broth
- 15 oz. can fire-roasted diced tomatoes
- 1 medium white onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- ½ tsp. garlic powder
- 2 tsp. hungarian sweet paprika
- 1 ½ tsp. dried leaf tarragon
- 1 tsp. dried leaf oregano
- 1 tsp. salt
- ¼ tsp. pepper
- 1 cup heavy cream
- 3 tbsp. all purpose flour
- 2–3 cups fresh baby spinach, thinly sliced
Instructions
- Place chicken, broth, diced tomatoes, onion, carrots, celery, garlic powder, paprika, tarragon, oregano, salt, and pepper in a slow cooker. Stir to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 4 hours, keeping the lid closed throughout.
- Once cooked, shred the chicken directly in the slow cooker using two forks.
- In a separate bowl, whisk together heavy cream and flour, then stir this mixture into the soup.
- Add the thinly sliced spinach, stir well, replace the lid, and let cook for an additional 10 minutes until the spinach wilts.
Notes
You can adjust the thickness of the soup by varying the amount of flour added to the cream.
Replace chicken with turkey for a different flavor profile.
This soup freezes well; just leave out the spinach until reheating.
- Prep Time: 20 minutes
- Cook Time: 4-7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: Unknown
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg