Description
This Tuscan chicken soup is full of vegetables and Italian flavor. It’s super easy to throw together after a busy day.
Ingredients
- 1 Tablespoon Olive Oil
- 2 Chicken Breasts, Cubed
- 1 Small Onion, Diced
- 6 cloves Garlic, Minced
- ½ cans (6 Oz. Size) Green Olives, Quartered
- 2 cans (15 1/2 Oz. Size) Cannellini Beans, Drained And Rinsed
- 1 cup Marinated Artichoke Hearts, Chopped
- 1 Tablespoon Marinade From Artichoke Hearts
- 2 cups Collard Greens Or Kale, Chopped
- 2 stalks Celery, Diced
- 2 Carrots, Peeled And Diced
- 2 teaspoons Dried Rosemary, Crushed
- 1 teaspoon Mushroom Powder
- ½ teaspoons Ground Sage
- 1 pinch Chili Flakes
- 12 cups Chicken Stock
- FOR THE TOPPINGS:
- 1 cup Parmesan Cheese, Grated
- ½ bunches Italian Parsley (minced)
Preparation
Set up a slow cooker and turn on to high.
Place a large nonstick skillet over a medium-high burner. Once hot, add half the olive oil and half the chicken. Brown on all sides then dump into the slow cooker and repeat with remaining oil and chicken.
Now dump everything else in the slow cooker (except the toppings). Put the lid on it and cook on high for 1 1/2 to 2 hours, until hot and bubbly. Serve with Parmesan cheese and Italian parsley.
Note: You can skip the step of sautéing the chicken but it won’t have the same depth of flavor—just make sure the chicken is fully cooked (165ºF internal temperature) before serving. Alternatively, you can cook the whole chicken breasts in there, cooking for 3 hours, and then shred before serving.
