Ingredients
Method
Preparation
- Place the chicken breasts in the bottom of the crockpot.
- Add the diced onion, minced garlic, sliced carrots, and sliced celery on top of the chicken.
- Pour the chicken broth over the vegetables and chicken.
- Sprinkle the Italian seasoning, salt, and black pepper over the contents.
Cooking
- Cover the crockpot with the lid and cook on low for 6 hours, or until the chicken is fully cooked and tender.
- After cooking, remove the chicken breasts from the crockpot and shred them using two forks.
- Return the shredded chicken to the crockpot, and then stir in the heavy cream and grated Parmesan cheese until well combined.
- Allow the soup to heat through for an additional 10-15 minutes, stirring occasionally.
Serving
- Serve the soup hot, garnished with fresh parsley.
Nutrition
Notes
For extra flavor, consider adding more herbs like thyme or rosemary. This soup is perfect for lunch, dinner, or a cozy gathering. Customize with different vegetables like peas or corn, or substitute heavy cream with half-and-half.