Description
A creamy and cheesy twist on classic chicken soup, perfect for chilly evenings and minimal-effort meal prep.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces pasta (optional)
- Fresh parsley for garnish
Instructions
- Begin by placing the chicken breasts, chopped carrots, chopped celery, diced onion, minced garlic, Italian seasoning, and chicken broth into your Crock Pot.
- Cover the Crock Pot and cook on low for 6 to 8 hours, or until the chicken is thoroughly cooked and tender.
- Once the cooking time is up, carefully remove the chicken from the pot. Use two forks to shred the chicken into bite-sized pieces and then return it to the pot.
- Stir in the heavy cream and grated Parmesan cheese, mixing well until the cheese melts into the soup. If desired, cook pasta according to package instructions and stir it into the soup.
- Finally, season with salt and pepper to taste and serve hot, garnished with fresh parsley.
Notes
For extra flavor, sauté onions and garlic before adding to the Crock Pot. You can also substitute half and half for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg