Tuscan chicken soup

By nurseliz

6 servings
calories 294
protein 35 g
carbs 20 g
fiber 5 g
gat 8 g

Ingredients

• 2 tbsp olive oil
• 1 cup thinly sliced carrots
• 1 cup chopped onion
• 1/2 cup chopped celery
• 4 large cloves garlic, minced
• 1 lb boneless chicken breasts
• 8 cups chicken stock
• 3 plum tomatoes, chopped
• 1/2 cup grated zucchini
• 1 tbsp fresh thyme or 1 1/2 cup dried
• 1 large bay leaf
• 1 15 oz cannellini beans, rinsed and drained
• 1 14 oz can artichoke hearts in water, rinsed, drained and roughly chopped
• parmesan cheese

Details

Preparation time 20mins

Preparation

Step 1

Heat oil in large skillet over medium heat. Add carrots, onion and celery; cook until softened, about6 minutes. Add garlic and cook, stirring 1 minute. Transfer to slow cooker.
Add chicken, stock, tomatoes,zucchini, thyme, and bay leaf. Cover and cook until chicken is tender and cooked through, 4-6 hours on low. Add beans and artichoke hearts for last hour of cookng.
Remove chicken to bowl and shred with two forks. Discard bay leaf. Stir shredded chicken into soup and season to taste. Ladle into bowls and top with cheese.