Description

This Slow Cooker Garlic Parmesan Chicken Soup captures the essence of comfort and bold flavor with its silky broth and punchy aromatics, combining rustic Italian flavors with modern convenience.

Ingredients

Scale

1.5 lbs Boneless Skinless Chicken Breasts
6–8 cloves Fresh Garlic
1 cup Parmesan Cheese
6 cups Chicken Bone Broth
1/2 cup Heavy Cream
1 medium Yellow Onio
1 cup Carrots
1 cup Celery
1 tsp Dried Oregano
1 tsp Dried Thyme
2 cups Fresh Spinach or Kale
Sea Salt and Black Pepper to taste

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Instructions

Place the diced onions, carrots, and celery into the bottom of your slow cooker liner
Rub the chicken breasts with sea salt, cracked black pepper, dried oregano, and thyme. Lay the chicken directly on top of the vegetables
Scatter the freshly minced garlic over the chicken. Pour the chicken bone broth into the pot until it covers the ingredients completely
Cover the pot and set it to low for 6 to 7 hours or high for 3 to 4 hours. Ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit
Remove the cooked chicken from the soup and shred the meat into bite-sized pieces, then return to the pot
Stir in the freshly grated Parmesan cheese and the heavy cream until melted
Add the fresh spinach or kale and stir for 2 to 3 minutes until wilted
Taste the broth and add salt or pepper if necessary. Ladle into bowls

Notes

Use freshly grated Parmesan for best results.

Store leftovers in airtight glass containers in the refrigerator for up to four days.

Avoid microwaving when reheating as it can change the texture of the dairy.

Prep Time: 20 mins
Cook Time: 6-7 hours on low (or 3-4 hours on high)
Category: Dinner
Method: Slow Cooking
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 3g
Sodium: 720mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 36g
Cholesterol: 95mg