Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup fresh basil, chopped
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- Gather all ingredients and prep for smooth cooking.
- In the crock pot, combine diced chicken, onions, garlic, diced tomatoes, and chicken broth. Stir gently.
- Cook on low heat for about 4-6 hours.
- After cooking, stir in heavy cream, grated Parmesan cheese, and fresh basil. Season with salt and pepper.
- Serve hot, garnished with additional Parmesan and basil, with crusty bread on the side.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This soup can also be frozen for up to 3 months.
- Reheat on the stovetop or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Crock Pot
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg