Slow Cooker Tuscan chicken and white bean soup

You know that feeling when the nights become cooler all of a sudden? The evenings get darker earlier... all signs pointing to fall approaching! I had a night like that the other night. When that happens the first thing that I want to eat is a comforting homemade soup. I really want to expand my soup repertoire this year so I chose a new recipe called Slow Cooker Tuscan Chicken White Bean soup. Any soup I can make in the slow cooker is a win-win in my book. If I put the work in at the beginning then I get to just sit back until the final step in serving it up. I am also win with the slow cooker because I can smell the deliciousness coming from it throughout my house all day! YUM! This recipe delivered that satisfying comfort food feel without the unhealthy elements. It was a very nutritious filling soup. The recipe calls for fresh Parmesan cheese on top but I substituted fresh shredded mozzarella from my cheese grater. It was definitely a good choice.  You can also prep this ahead of time into a delicious freezer meal!

Slow Cooker Tuscan Chicken and White Bean Soup

Didn't this turn out to be a delicious looking soup?!

PREP TIME

20 mins

COOK TIME

8 hours

TOTAL TIME

8 hours 20 mins

Serves: 6

INGREDIENTS

·                        2 (15-oz.) cans white beans, drained and rinsed

·                        1 (15-oz.) can fire-roasted diced tomatoes (do not drain)

·                        2 cups sliced carrots

·                        1.5 cups diced celery

·                        ½ cup diced white onion

·                        1 garlic clove, minced

·                        2 bay leaves

·                        1 tsp. dried oregano

·                        1 tsp. dried thyme

·                        1 tsp. dried rosemary (crush in hand)

·                        ½ tsp. salt

·                        ¼ tsp. pepper

·                        1 (32-oz.) box chicken broth

·                        1.5 lbs. boneless skinless chicken breasts

INSTRUCTIONS

To make this into a freezer meal:

1.                Place everything into a gallon-sized Ziplock bag, squeeze out air before sealing. Freeze for up to a month. Thaw in fridge for 36 hours, then follow cooking directions below.

Cooking instructions:

1.                Add everything to the slow cooker. Cover and cook on LOW for 8 hours. Discard bay leaves. Shred the chicken with two forks right in the slow cooker. Serve topped with parmesan cheese. Enjoy!