Description
A slow-cooked chicken soup with a creamy base, Italian herbs, sun-dried tomatoes, and Parmesan. This rich and comforting dish is perfect for busy nights or weekend family dinners.
Ingredients
1 tablespoon olive oil
½ yellow onion, diced
2 teaspoons minced garlic
2 tablespoons tomato paste
4 cups chicken broth
3 cups shredded cooked chicken
1 teaspoon paprika
2 teaspoons Italian seasoning
½ cup sun-dried tomatoes, chopped
8 ounces dry egg noodles
1 cup heavy cream
1 cup grated Parmesan cheese
3 cups baby spinach
1 teaspoon salt
¼ teaspoon black pepper
Red pepper flakes, optional for serving
Instructions
1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
2. Add tomato paste and cook for 1 minute, stirring constantly.
3. Transfer the mixture to your slow cooker. Add broth, chicken, paprika, Italian seasoning, and sun-dried tomatoes. Stir to combine.
4. Add noodles. Cover and cook on high for 2.5 to 3 hours or on low for 5 to 6 hours.
5. Fifteen minutes before serving, stir in heavy cream and Parmesan. Let cheese melt completely.
6. Stir in spinach and allow to wilt in hot soup.
7. Taste and season with salt and pepper. Garnish with red pepper flakes if desired.
Notes
You can freeze the soup without noodles and spinach for best results.
To make dairy-free, use coconut cream and vegan Parmesan alternatives.
- Prep Time: 20 minutes
- Cook Time: 2.5 to 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 467
- Sugar: 10g
- Sodium: 2543mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 129mg