Chicken Parmesan Soup
Servings: 8
Equipment
- 1 slow cooker if you don't have an all-in-one, use a skillet over medium heat for the vegetables.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 organic onion peeled and chopped
- 1 stick organic celery peeled and chopped
- 2 organic carrots peeled and chopped
- 1 tsp pink Himalayan salt
- 1 tsp Italian seasoning
- ½ tsp organic garlic powder
- ½ tsp organic onion powder
- 54 oz organic fire roasted diced tomatoes
- 32 oz organic chicken broth
- ¾ cup heavy cream
- 1 cup shredded parmesan cheese plus more for garnish
- organic croutons I like Kooshy
- 32 oz frozen chicken meatballs I like kid fresh (2 bags frozen)
- 4 oz organic cut spinach
Instructions
- In an all-in-one slow cooker set to 350℉ add in 2 tbsp extra virgin olive oil, 1 organic onion peeled and chopped, 1 stick organic celery washed and chopped, 2 organic carrots peeled and chopped, 1 tsp pink Himalayan salt, 1 tsp Italian seasoning, ½ tsp organic garlic powder, ½ tsp organic onion powder. Stir and cook until softened.
- Add in 54 oz organic fire roasted diced tomatoes, 32 oz organic chicken broth, 54 oz organic fire roasted diced tomatoes. Place the lid on and let cook 4 hours on high or 8 hours on low.
- Remove the lid, use an immersion blender to puree together.
- Add in the ¾ cup heavy cream, 4 oz organic cut spinach and 32 oz frozen chicken meatballs. Cook another hour.
- Before serving, add in 1 cup shredded parmesan cheese. My tip is to add ¼ cup at a time while stirring so that the cheese melts through instead of clumping.
- When you serve, top with organic croutons.