Crockpot Tuscan Chicken Soup


2-3 lbs boneless chicken breasts, trimmed

1 can diced tomatoes

1 small can tomato paste

1 can white beans, rinsed

1 onion, chopped

1 red pepper, chopped

1 zucchini, chopped

1 bag frozen kale or spinach

1 bag frozen diced butternut squash

6-7 bouillon cubes

2 Tbsp dried thyme

1 Tbsp onion powder

Water to fill (usually 6-7 cups)


  1. Dice the onion, red pepper, and zucchini

  2. Place diced tomatoes and tomato paste at the bottom of a large crockpot. Then add the chicken, and then the bouillon cubes, vegetables, and spices.

  3. Fill the crockpot almost to the top with water (usually 6-7 cups)

  4. Turn the crock pot on low for 8-10 hours

  5. Once cooked, remove the chicken and shred it with 2 forks before returning it to the crockpot.

  6. Serve with either parmesan cheese or nutritional yeast flakes depending on your preferences

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