Description
This comforting Crockpot Tuscan Chicken Soup is a hearty and nutritious meal perfect for any day. Made with shredded rotisserie chicken, Great Northern beans, fresh vegetables, and baby spinach, all simmered slowly to meld the flavors, this soup is easy to prepare and warmingly delicious.
Ingredients
Scale
Protein and Beans
- 1½ pounds shredded rotisserie chicken (fully cooked)
- 30 ounces Great Northern beans (drained and rinsed, equivalent to 2 (15-ounce) cans)
Vegetables
- 3 cloves garlic (minced)
- 1 yellow onion (diced)
- 3 carrots (peeled and diced)
- 3 ribs celery (diced)
- 4 cups baby spinach
Liquids and Seasonings
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 bay leaves
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Combine Ingredients: Place shredded rotisserie chicken, minced garlic, diced yellow onion, peeled and diced carrots, diced celery, drained and rinsed Great Northern beans, and bay leaves into a large slow cooker. Season the mixture with kosher salt and freshly ground black pepper according to your taste preferences.
- Add Liquids and Spinach: Pour in 4 cups of low-sodium chicken broth and 2 cups of water. Stir in 4 cups of baby spinach, mixing well to combine all ingredients evenly.
- Slow Cook the Soup: Cover the slow cooker and cook the soup on low heat for 7 to 8 hours, or on high heat for 3 to 4 hours. This slow cooking process allows the flavors to develop fully and the vegetables to soften.
- Serve: Once cooked, remove the bay leaves and serve the soup immediately while warm and flavorful.
Notes
- You can substitute fresh chicken breast if you prefer, but using rotisserie chicken adds convenient flavor.
- If you want a thicker soup, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Fresh spinach can be added at the end of cooking if you prefer a slightly less wilted texture.
- Adjust seasoning at the end to suit your taste; sometimes additional salt or pepper may be needed after slow cooking.
- For a dairy-free version, this recipe works well as is without any modifications.
