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Crockpot Parmesan White Bean Chicken Soup

Crockpot Parmesan White Bean Chicken Soup
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Thank you Half-Baked Harvest for the recipe!

Ingredients

  • 2 Tbsp salted butter

  • 1 lb. chicken breasts or thighs

  • 2 shallots (thinly sliced)

  • 4-6 garlic cloves (minced and grated)

  • 4 ribs of celery (chopped)

  • 3 sprigs fresh thyme + 2 Tbsp thyme leaves

  • 3 springs fresh rosemary

  • 6 cups low sodium chicken broth

  • ½ cup dry white wine

  • 1 cup grated parmesan + 1 parmesan rind

  • 1 pinch crushed red pepper flakes

  • Kosher salt and black pepper 

  • 1 can white beans (drained)

  • 1 bunch Tuscan kale (roughly chopped)

  • Juice from 1 lemon

  • 1 lb. short cut pasta 

  • 1 delicata squash (halved, seeded, and cut into ¼-inch half circles)

  • 1 Tbsp extra virgin olive oil 

  • 1 Tbsp chopped fresh sage

Instructions

  1. In your crockpot bowl, combine the butter, chicken, shallots, garlic, celery, thyme, rosemary, broth, wine, parmesan rind, and a pinch of red pepper flakes. Season with salt and pepper. Cover and cook on low for 5-6 hours or high for 4-5 hours. 

  2. Once it’s done cooking, remove the chicken and shred it. Stir ½ cup of grated parmesan, kale, white beans, and lemon juice. Cover and cook for another 10 minutes. Remove the parmesan rind. Stir in the shredded cheese and taste and season with salt and pepper. 

  3. About 30 minutes before serving, make the squash. Preheat the oven to 425°F. Toss the squash, olive oil, 2 tablespoons of thyme leaves, sage, ½ cup parmesan, and a pinch of salt and pepper on a baking sheet. Transfer the sheet to the oven and roast for 20-25 minutes, flipping halfway through. 

  4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until it’s al dente and drain. 

  5. Divide the pasta among the bowls and pour the soup on top. Top each bowl with the squash and additional parmesan.

Find it online: https://shesafullonmonet.com/fall-slow-cooker-recipes/