Ingredients
Scale
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 can (14 oz) crushed tomatoes
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Add chicken broth, crushed tomatoes, garlic, and Italian seasoning to the slow cooker.
- Cook on low for 4 hours, then stir in heavy cream, mozzarella, and Parmesan cheeses.
- Shred cooked chicken into the soup and mix well until cheese melts.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil and crusty bread on the side.
Notes
For best results, use freshly grated Parmesan cheese and fresh basil. Adjust the cheese quantities for a cheesier soup. Can be made ahead and reheated without losing flavor.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooker
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg