Italian Chicken Soup in a Crockpot
This hearty Italian chicken soup is slow-cooked to perfection in a crockpot, combining tender chicken with fresh vegetables and flavorful herbs. It's a comforting dish that's perfect for any occasion.
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 can diced tomatoes undrained (14.5 oz)
- 1 cup carrots sliced
- 1 cup celery diced
- 1 cup bell peppers diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- to taste salt and black pepper
- 1 cup fresh spinach roughly chopped
- ½ cup cooked pasta such as ditalini or orzo
- grated Parmesan cheese for serving
- fresh basil leaves for garnish
Instructions
- Place the boneless chicken breasts at the base of the crockpot.
- Pour the low-sodium chicken broth over the chicken, followed by the undrained diced tomatoes.
- Add the sliced carrots, diced celery, diced bell peppers, chopped onion, and minced garlic to the crockpot.
- Sprinkle the dried oregano, dried basil, red pepper flakes, salt, and black pepper over the ingredients.
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, remove the chicken breasts and shred them before returning to the soup.
- Stir in the chopped fresh spinach and cooked pasta, cooking for an additional 10-15 minutes.
- Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.
Notes
Serve with crusty bread for a complete meal.