adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow cooker creamy Italian chicken soup recipe
Slow cooker creamy Italian chicken soup recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
275 minutes
Total Time:
290 minutes
Elevate chicken soup with creamy base, succulent chicken, beans, kale, and semi-dried tomatoes for a flavorful, nutritious dish. Easily made in a slow cooker. Use Chicken Maryland, drumsticks, or lovely legs. Tuscan kale can be substituted with regular kale, silverbeet, or baby spinach.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 chicken marylands, skin removed
  • 750ml (3 cups) Chicken Style Stock
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 110g (1/2 cup) drained semi-dried tomatoes, chopped
  • 1 small bunch Tuscan kale, stems removed, leaves chopped
  • 300ml thickened cream for cooking
  • Grated parmesan, to serve
  • Crusty bread, to serve
Instructions:
  • In a medium frying pan over medium heat, heat the oil. Sauté onion, stirring, for 5 minutes until soft and lightly golden. Add garlic and cook, stirring, for 30 seconds until fragrant. Transfer chicken to the slow cooker, then add onion mixture and stock. Cover and cook on LOW for 4 hours.
  • Transfer the chicken to a chopping board using tongs to cool slightly. Remove the meat from the bones, chop into small pieces, and set aside. Add half of the beans to the slow cooker. Use a stick blender to blend until smooth or puree in a food processor with a little stock. Add the chicken, remaining beans, tomatoes, kale, and cream to the slow cooker.
  • Cook covered on LOW for an additional 30 minutes until heated through. Season, sprinkle with Parmesan, and serve with crusty bread for dipping.

Similar Recipes