Chicken Florentine Soup in Crock Pot

by thefoodiechick · February 2, 2021

Ingredients:

8 to 10 boneless skinless chicken thighs
32 ounces chicken broth
1 can artichoke bottoms or hearts (I prefer bottoms), drained and chopped
4 celery stalks, chopped
1 large sweet onion, chopped
5 garlic cloves, chopped
8 ounces white button mushrooms, diced
10 ounces fresh spinach leaves
1 tablespoon dried Italian seasoning
Sea salt and pepper to taste
**1 lb. Ditali pasta optional**

Directions:

In a large crockpot (8 to 10 quart), layer onions, celery, chicken, mushrooms, garlic, spinach, artichokes, and seasoning.
Next add chicken broth to cover all ingredients, you can add more if needed to cover.
Set to low slow cook setting and allow to cook for 4 to 6 hours.
Once cooked, remove chicken pieces, shred and return to soup.
If using pasta, cook on the stove according to package directions, drain water and add olive oil to prevent pasta from sticking together.

****Serve soup immediately with pasta on the side, each can add as they desire. I also love to serve this with fresh grated Locatelli parmesan cheese.