Ingredients
Method
Preparation
- Put the shredded chicken, diced tomatoes with their juices, chopped onion, minced garlic, Italian seasoning, a pinch of salt and pepper, and chicken broth into the crock pot. Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the onion is soft and the flavors are blended.
Final Steps
- About 30 minutes before serving, pour in the heavy cream and add the freshly grated Parmesan. Stir well so the cheese begins to melt into the soup.
- Continue cooking until the cheese is fully melted and the soup is heated through. Taste and adjust seasoning with salt and pepper. Avoid boiling after adding the cream to keep it silky.
- Ladle into bowls and garnish each serving with torn fresh basil. Serve with crusty Italian bread or garlic toast.
Nutrition
Notes
For best texture, freeze before adding the cream and Parmesan. Use freshly grated Parmesan for the best melting and flavor. If you prefer a thicker soup, whisk a tablespoon of cornstarch into two tablespoons of cold water and stir it in after you add the cream.