Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 3 cups chicken broth
- 15 oz. can fire-roasted diced tomatoes
- 1 medium white onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- ½ tsp. garlic powder
- 2 tsp. hungarian sweet paprika
- 1 ½ tsp. dried leaf tarragon
- 1 tsp. dried leaf oregano
- 1 tsp. salt
- ¼ tsp. pepper
- 1 cup heavy cream
- 3 tbsp. all purpose flour
- 2–3 cups fresh baby spinach, thinly sliced
Instructions
- Place the chicken, broth, diced tomatoes, onions, carrots, celery, garlic powder, paprika, tarragon, oregano, salt, and pepper into a slow cooker. Stir well.
- Cover and cook on LOW for 6 to 7 hours, or on HIGH for 4 hours, without lifting the lid during cooking.
- Once cooked, shred the chicken using two forks directly in the slow cooker.
- In a small bowl, whisk together the heavy cream and flour, then add to the soup and stir until combined.
- Add the thinly sliced spinach to the soup, stir, then cover and let it cook for an additional 10 minutes until the spinach has wilted.
Notes
For extra flavor, you can add a bay leaf during cooking and remove it before serving.
This soup can also be stored in the fridge for up to 3 days, making it great for meal prep.
Adjust the seasoning to your taste; add more salt or pepper as desired.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg