Chicken Florentine Soup

By mkgirl

Slower Cooker Recipe

Ingredients

• 1 Tbsp olive oil
• 2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces
• 2 14 oz. cans reduced sodium chicken broth
• 1 14-1/2 oz. cans diced tomatoes with basil, oregano and garlic, undrained
• 1 15-19 oz. can white kidney beans (cannellini beans), rinsed and drained
• 1/2 tsp finely shredded lemon peel
• 2 Tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning, crushed
• 1/4 tsp salt
• 1-1/2 cups chopped zucchine
• 2 cups chopped fresh spinach

Details

Servings 8

Preparation

Step 1

Night before prep:
1. Cut chicken thighs into pieces, place ina container, cover and refrigerate
2. Chop zucchine and fresh spinach, place in a covered container and refrigerate

Preparation:
1. In a large skillet heat olive over meadium high heat. Brown chicken, half at a time, in hot oil. Drain off fat.

2. In a 5-6 qt. slow cooker combine chicken broth, undrained tomatoes, beans, lemon peel, lemon juice, garlic, Italian seasoning and salt.

3. Cover and cook on low heat setting for 5-6 hours or on high heat for 2-1/2 to 3 hours.

4. If using low heat setting, turn to the high heat setting. Stir in zucchini. Cover and cook about 15 minutes more or until zucchini is tender. Stir in spinach.