Description
A comforting, tomato-based soup with tender chicken and melting cheeses, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) diced tomatoes — undrained
- 4 cups chicken broth — low-sodium if possible
- 1 cup heavy cream — full-fat for stability
- 1 cup grated Parmesan cheese — freshly grated if available
- 1 cup shredded mozzarella cheese — low-moisture preferred
- 1 onion, chopped — white or yellow
- 2 cloves garlic, minced — fresh only
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Cooked pasta (optional, for serving) — add just before serving
Instructions
- In a slow cooker, combine the chicken, diced tomatoes, chicken broth, onion, garlic, basil, oregano, salt, and pepper. The mixture will look loose and soup-like before cooking.
- Cook on low for 360–480 minutes (6–8 hours) or on high for 180–240 minutes (3–4 hours). The broth should smell gently of tomato and garlic and the chicken will pull apart easily.
- At the end of cooking, remove the chicken breasts, shred them, and return to the soup. The shredded chicken should be tender and fall apart without resistance.
- Stir in heavy cream, Parmesan cheese, and mozzarella cheese. The soup will thicken slightly and take on a silky sheen as the cheeses melt.
- If desired, serve over cooked pasta and enjoy your cozy dinner. The pasta soaks up broth quickly, so add it to bowls just before ladling soup.
Notes
Use full-fat cream for stability. Wait to add the cheeses until after shredding the chicken to avoid graininess.
- Prep Time: 15 minutes
- Cook Time: 360–480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (without pasta)
- Calories: 430
- Sugar: 5g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 100mg