About
Which soup do you want for dinner tonight? The Creamy One Soup! Yes, indeed! The broth certainly is wonderfully creamy, and its fragrant, herbaceous, poultry flavor blends with that creaminess to make a truly satisfying soup! The chicken is savory, the red peppers are deeply sweet, and the pasta is tender. The Creamy One Soup is more than just creamy flavor; it's all you need to feel happy!
Ingredients
- 4 cups low-sodium chicken broth
- 1 chicken breast, boneless and skinless
- 1/2 cup roasted red peppers, homemade or store-bought
- 1 teaspoon dried parsley
- 1 teaspoon garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon black pepper
- 3/4 cup light cream
- 1 tablespoon cornstarch
- 2 cups medium shell pasta
- 1 cup fresh spinach, finely chopped
- 1/3 cup parmesan cheese, shredded
Directions
Step 1 -In a 2 1/2-4-quart slow cooker, add the chicken broth, the chicken breast, the red peppers, the parsley, the garlic, the salt, the oregano, the basil, and the black pepper and stir to combine.
Step 2 -Cover the slow cooker and cook until the chicken reaches an internal temperature of 165 degrees F, about 3 hours on high or 6 hours on low.
Step 3 -Transfer the chicken to a cutting board and using two forks, shred the chicken.
Step 4 -Add the shredded chicken to the slow cooker.
Step 5 -In a small bowl, add the cream and the cornstarch and whisk to combine.
Step 6 -Add the slurry mixture, the pasta, and the spinach to the slow cooker and cook on high until the pasta is al dente, about 15-20 minutes.
Step 7 -Turn off the slow cooker.
Step 8 -Add the cheese and stir to combine.
Step 9 -Serve.
