Filled with tender chicken, fresh delicate spinach, bright sun dried tomatoes, and Italian herbs, all nestled in a velvety broth, this soup is the perfect cozy meal.
Prep Time10 minutesmins
Cook Time2 hourshrs30 minutesmins
Total Time2 hourshrs40 minutesmins
Servings: 8servings
Calories: 436kcal
Equipment
Slow Cooker
Ingredients
2lbschicken breastboneless, skinless
1tspsaltplus up to 1/2 tsp more to taste
1tspground pepper
1tspdried Italian herbs
6clovesgarlicpressed
1oniondiced
14ozartichoke hearts(1 can, drained)
8.5ozsun dried tomatoes packed in oil(1 jar) julienned with herbs
2cupschicken broth
8ozfresh spinach
2cupsheavy cream
Garnish (optional)
Parmesan cheese
Croutons
Instructions
Season the chicken breast with the salt, pepper and Italian herbs and place the chicken breast in the crockpot.
Add chopped onion, julienned sun dried tomatoes, and quartered artichoke hearts, and garlic then mix and cover with broth.
Cook on high for 2.5-3 hours (or low 3-3.5 hours,) then remove the chicken breasts and chop or shred and return to crock pot.
Add spinach to crock pot and stir it in. Wait 2-3 minutes for it to wilt.
Add 2 cups of heavy cream to the soup and stir to combine. Season with additional salt to taste (up to 1/2 tsp.) *see notes for cream cheese alternative.
Serve warm garnished with freshly shredded parmesan cheese.
Notes
*For a slightly thicker broth, use 8 oz of softened cream cheese instead of heavy cream in the soup. After cooking, mix the cream cheese with the shredded chicken and then incorporate back into the soup.