Crock Pot Caprese Chicken Soup
 
 
All the classic, Italian caprese flavors that you love, made into a simple Crock Pot soup! Tomatoes, basil, chicken, onions, spinach, and beans, topped with mozzarella, basil, and a balsamic drizzle.
Author:
Recipe type: Crock Pot
Serves: 6 servings
Ingredients
  • 2 lbs Boneless chicken breasts
  • Salt & pepper, to taste
  • 1 Medium onion, diced
  • 2 Cans diced tomatoes, with the juice
  • 2 Cans pinto beans
  • 1½ tbsp Italian seasonings
  • 1 Bay leaf
  • 2 Garlic cloves, minced
  • 1-6 oz can tomato paste
  • 4 Cups chicken broth
  • 2 Cups water
  • 3 Cups raw spinach leaves
  • 1 + ¼ Cup basil leaves, thinly sliced (Save ¼ cup for topping the soup)
  • ½ Cup shredded mozzarella cheese for topping
  • Optional - 2 tbsp Balsamic glaze for topping
Instructions
  1. Dice the onion and add it to the Crock Pot.
  2. Trim the fat off your chicken and season both sides with salt and pepper. Lay it on top of the onions.
  3. Rinse and drain the beans, add to the pot.
  4. Add tomatoes with the juice, Italian seasonings, bay leaf, garlic, tomato paste, chicken broth, and water. Stir to combine.
  5. Cook for 4 hours on high or 8 hours on low. 30 minutes before it's done, remove the chicken and use a fork to pull it apart into big chunks. Add the chicken back to the pot and finish cooking. Don't forget to remove the bay leaf!
  6. Right before you serve it, add the spinach and basil to the Crock Pot. Stir. It only takes a few minutes for it to wilt. I like to see the bright green color when I serve, not a mushy, overcooked spinach leaf.
  7. Top with shredded mozzarella cheese, basil, and a drizzle of balsamic glaze, serve with bread!
Recipe by SoFabFood at https://sofabfood.com/crock-pot-caprese-chicken-soup-recipe/