Thursday, January 16, 2014

Creamy Italian Chicken Tomato Soup

In the wintertime, I love enjoying a nice soup for dinner. One of my favorite soups is tomato soup with grilled cheese. I used to rely solely on the canned tomato soup, but have recently been making my own Tomato Bisque, which I just love. So, when I found this recipe on my friend's paleo board on Pinterest, I decided that it was a recipe that I wanted to try. It has the word Italian in the title, so I figured my husband would be up to trying it. Plus, it is a crock pot recipe - I love meals that I can put together in the crock pot in the morning and they are ready to eat when I get home at night.

I don't follow a paleo diet, nor do I know the requirements of a paleo friendly recipe, but I can tell you that this recipe is very tasty and reasonably low in calories. I used Lite Coconut milk, vs the full fat, and a serving was about 150 calories according to my recipe software.

We enjoyed the soup with a salad and some sliced Italian bread, but I could easily see including grilled cheese as a side to the soup.

Creamy Italian Chicken Tomato Soup
Serves: 6

3 boneless, skinless chicken breasts
1 small onion chopped
2 cloves garlic minced
1 (14-ounce) can Coconut Milk
1 (14-ounce) can diced tomatoes including juice
1 (8-ounce) can tomato sauce
1 cup water
2 chicken bouillon
1 1/2 tablespoons Italian seasoning
1 tablespoon basil
sea salt (to taste)
ground black pepper (to taste)


Combine everything but the chicken in your crockpot and stir. Add the chicken. Cover and cook on low for 6-8 hours.

Remove chicken and shred. Return to crock pot.



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