Hearty Slow Cooker Chicken Soup

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Tender shredded chicken pairs with veggies, potatoes, and beans for a high fiber, high protein meal that'll warm you up this winter.

Prep Time25

Slow Cooker Time8

Total Time8 25

Course: Main Course, Soup

Cuisine: American

Keyword: chicken, slow cooker, soup

Servings: servings

Calories: 305kcal

Ingredients

2 lbs chicken breast, raw
2 lbs Yukon gold potatoes, cut into 1/2" cubes
8 cups Swanson Chicken Stock 64 fl oz
2 15 oz cans cannelini beans, drained
3 oz baby spinach, roughly chopped
3 large carrots, chopped 315 grams
1 small yellow onion, chopped 200 grams
3 stalks celery, chopped 100 grams
1 small shallot, diced 50 grams
2 sprigs fresh thyme or 1/2 tsp dried thyme
2 tbsp fresh dill, chopped
1 tsp salt
1 tsp Oh My Spice! Lemon Pepper Dill Seasoning
1/2 tsp black pepper
2 bay leaves

Instructions

Add prepared onions, shallot, celery, and carrots to the bottom of a 6-7 quart slow cooker. Layer chicken on top of the veggies, then season with salt, lemon pepper seasoning, and black pepper and add the bay leaves and fresh thyme sprigs.
On top of the chicken, add the cubed potatoes. Pour the chicken stock over top, trying to avoid pouring directly over the seasoned chicken breasts so you don't wash off the seasoning. Cover and set slow cooker to low for 6-8 hours.
In the last 30 minutes of cooking, remove the chicken breasts to a cutting board. They should shred easily with 2 forks. Shred the chicken and return it to the slow cooker.
Using a heat safe measuring cup, remove 1-2 cups of liquid from the slow cooker (it's okay if you get some veggies too). Add 1/2 a can of drained cannellini beans to the liquid and blend with an immersion blender. Return the blended mixture to the slow cooker along with the remaining cannellini beans and baby spinach. Continue cooking on low for 20-30 minutes or until the beans are heated through.
Serve with a dollop of sour cream and fresh chopped dill.

Notes

Blending: If you don't have an immersion blender, you can either skip that step or use a small food processor instead. I like the added creaminess of blending some of the beans, but the recipe will still turn out great without that extra step.

Storage: Once cooled, store this soup in the fridge for up to a week in airtight containers. Leftovers also freeze well using Souper Cubes.

Nutrition: Scan the barcode below or search for "Peanut Butter and Fitness Hearty Slow Cooker Chicken Soup" to log this food in My Fitness Pal.

Nutrition