CROCKPOT ZESTY CREAMY
ITALIAN CHICKEN SOUP
It is a keeper recipe. This was a surprisingly flavorful soup. Two days later, it was all gone between my husband and me. Don't let the long list of ingredients worry you - mostly herbs, etc. for the Italian seasoning mix. I would make this soup again in a heartbeat!
Hearty soups are popular all year round, but especially as the days become cooler and more cozy. I can see how Chicken Soup would chase away colds. These kinds of soups are packed full of nutrition. I like to make my own chicken stock, so will add that in the helpful hints. If you use commercial chicken broth, then you may have to adjust the salt in the recipe, as no doubt it is higher in sodium than my chicken stock.
The Mozzarella cheese helps thicken the soup a bit and is so Italian, right? lol Anyway, I am rambling. I don't really know what else to say, except to say we enjoyed this soup very much, and I hope you will try it soon! This is a creamy soup without being too thick.
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Yesterday I discovered a problem with Pinning from my blog. Hopefully, now that has been fixed and you can easily PIN using the save button on the top left side of all the images. As time goes by, I hope to have larger images suitable for Pinterest on most of my posts. It is a big job as I have so many recipes.
Also, remember on Facebook engagement counts. If you don't engage, you will not see our posts in your newsfeed, and, also, our posts will go nowhere, and that is always disheartening. Keep us enthused and making lots of great recipes for you to try or save for another day.
You could add low-carb noodles of some kind, or if you are in maintenance, a little cooked quinoa in place of rice. I know many low-carbers use it judiciously. I make quinoa the same way I make rice in the oven; very easy. I rarely make quinoa, to be honest.
Ingredients:
2 large chicken breasts
1 small onion, chopped
1 tsp seasoning salt (5 mL)
1 tsp Montreal Chicken seasoning (5 mL)
8 oz cream cheese (250 g)
5 cups chicken stock/broth (1.25 L)
1/2
cup grated Mozzarella cheese (125 mL)
1/2
cup chopped frozen spinach (125 mL)
(chop finer, if necessary)
1/4
cup heavy cream (60 mL)
1 tsp arrowroot powder, OR cornstarch (5 mL)
2 slices bacon, cooked and diced
Italian Seasoning mix:
2 tsp oregano (10 mL)
1 tsp dried parsley (5 mL)
1 tsp granulated garlic powder (5 mL)
1 tsp onion powder (5 mL)
1 tsp basil (5 ml)
1 tsp sweetener (5 mL)
1/2
tsp crushed red pepper flakes (2 mL)
1/2
tsp black pepper (2 mL)
1/2
tsp salt (2 mL)
1/4
tsp thyme (1 mL)
In
crockpot, place chicken breasts and onion.
Sprinkle with seasoning salt and Montreal Chicken seasoning. Cut up the cream cheese and place in the
crockpot.
Italian Seasoning Mix: In small
bowl, combine oregano, parsley, garlic powder, onion powder, basil, sweetener,
red pepper flakes, black pepper, salt and thyme.
In
medium bowl, pour chicken stock/broth.
Stir in Italian Seasoning Mix.
Set crockpot on high for 31/2 hours. Take chicken out and shred with two
forks. Return shredded chicken to
crockpot along with Mozzarella cheese, spinach and heavy cream. Stir it into the crockpot. Take some of the liquid out and in small bowl
mix with arrowroot powder, OR cornstarch. Stir into soup. Cook another 15
minutes on high. Serve in bowls with
cooked bacon bits on top.
Yield: 5 servings
1
serving
359.5
calories
27.3
g protein
24.2
g fat
0.9 g fiber
6.4
g net carbs
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