1 lb boneless, skinless chicken breasts or thighs
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 cup heavy cream or half-and-half
2 cups fresh spinach
1 cup mozzarella cheese, shredded
1 tablespoon Italian seasoning
Salt and pepper to taste
1 cup cooked pasta (optional)
Place the chicken breasts or thighs at the bottom of the crockpot. Season them with salt, pepper, and Italian seasoning.
Pour the chicken broth over the chicken, ensuring it is fully submerged.
Add the can of diced tomatoes along with its juices to the crockpot.
Toss in the fresh spinach (or your choice of greens) and any additional vegetables you like.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
About 30 minutes before serving, remove the chicken and shred it with two forks. Return the shredded chicken back to the pot.
Stir in the heavy cream and mozzarella cheese, letting it melt and blend into the soup. Adjust the seasoning as preferred.
If using pasta, cook it separately according to package directions. Just before serving, stir in the pasta or serve it separately.
Ladle the soup into bowls, garnish with extra cheese, and perhaps fresh basil for a lovely finishing touch!
