I really can’t say enough about this Creamy Italian Chicken Tomato Soup. I really love it- and why not? It’s packed with flavor, low-fat, low carb, healthy and incredibly easy to make – sounds good right?

This recipe is one that just jumped out at me on Pinterest and I knew I didn’t want to just bury in on my board. However, when I looked at the recipe, it called for coconut milk (paleo friendly). Hmmm, I really wasn’t quite sure about that and debated if I should replace it . . . in the end I was intrigued and decided to go with it. If you have that same concern I promise you do not taste coconut at all – it just gives this soup some creaminess. I added in some fresh onion and garlic and the results were just yummy, and because it’s so healthy it makes a fabulous lunch throughout the week.

In the morning, just add your ingredients to your crockpot – no pre-browning or fussing, you can even add the chicken frozen. When you come home your chicken should be tender enough to fall apart and you have dinner ready.

{Crock Pot} Creamy Italian Chicken Tomato Soup

Ingredients

3 large boneless skinless chicken breasts

1 small onion, chopped

2 cloves garlic, minced

1 (14 ounce) can coconut milk (full fat)

1 cup chicken broth

1 (14 ounce)can diced tomatoes (add the juice)

1 8 ounce can tomato sauce

2 tablespoons Italian seasoning

1 tablespoon dried basil

1/2 teaspoon sea salt (more to taste)

fresh ground pepper to taste

Directions

Mix the onions, garlic, coconut milk, chicken broth, tomato sauce, and diced tomatoes along with seasonings in your crock pot. Add chicken. Cover and cook on LOW for 7-9 hours or on HIGH for 4-6 hours or until chicken shreds easily (remember no two crock pots cook alike – so adjust).

Shred chicken and return to crock pot. Keep warm until ready to serve. Serves 6-8

recipe adapted from Everyday Paleo



