Perfect for busy weeknights, this Slow Cooker Italian Chicken Soup is bursting with flavor and packed with nutrients.
Fun Fact: I have never used my slow cooker more in my entire life than I have in recent months! Between the 4 feet of snow on the ground and the craziness of caring for a 3 month old and 2 year old all day, slow cooking is a complete lifesaver.
The Slow Cooker Italian Chicken Soup that I created in honor of Katie is actually a twist on one of our long time favorites: Slow Cooked Tuscan Chicken and Beans. It is perfect for a new mom who may only have a few moments to think about dinner but needs a hearty and healthy meal more than anyone!
As I work towards losing the rest of the baby weight, I’ve found that eating leftovers for lunch the next day is not only a huge time saver but a great way to keep my calories in check for the day. This soup is naturally gluten-free, full of protein and extremely satisfying. If you prefer soup on the spicier side, double the chili flakes. To keep the dish milder, use black pepper instead.
One last tip: whenever you slow cook food for many hours, I recommend garnishing with fresh herbs before serving. It brightens up the dish and adds a much needed fresh flavor to round out the meal.
Frequently asked questions:
Yes. To use fresh kale instead of frozen simply add it 15 minutes before the end of the cooking time.
Swiss chard or spinach works well as a substitute.
Chicken can be added raw. It will cook in the slow cooker.
Slow Cooker Italian Chicken Soup
- 1 pound boneless skinless chicken breasts cubed
- 1 medium onion diced
- 1 zucchini diced
- 1 red pepper seeded and diced
- 15 oz cannellini beans drained and rinsed
- 15 oz diced tomatoes low sodium
- 2 cups chopped frozen kale
- 6 cups chicken broth low sodium
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon chili flakes or black pepper
- fresh parsley optional garnish
- Place all ingredients except for the fresh parsley in a slow cooker and heat on Low for 8 hours or High for 4 hours.
- Garnish with fresh parsley to serve.