This Slow Cooker Tuscan Chicken and White Bean Soup is freezer meal friendly! So good topped with ribbons of parmesan cheese.
Hi all! Another edition of Freezer Slow Cooker Recipe of the Month here. Soup does so good as a freezer meal, it doesn’t get freezer burnt as easily as other meals can and it’s pretty much a complete meal, just add some cheese and bread.
This meal requires a small amount of chopping. Making freezer meals is great because you can do all your chopping on one day to save so much time during the month.
All the ingredients for this meal can be put into the freezer bag. Just make sure to have parmesan cheese and bread for the day you serve this. For this meal I put chicken, chicken broth, carrots, celery, onions, garlic, and lots of seasonings. This meal can cook for a full day, which is great if your away working or running errands.
I put this meal on last Saturday morning on the way out the door to the lake. I really have to say it was so nice to come home to this meal instead of ordering pizza like we usually do. And there was plenty of leftovers for the next day.
I hope you enjoy this recipe! Whether you make it a freezer meal or put it directly into the crock pot, it sure is great. I hope you all have a fun weekend, I will be back early next week with another recipe!
Ingredients
- 2 15-oz. cans white beans, drained and rinsed
- 1 15-oz. can fire-roasted diced tomatoes (do not drain)
- 2 cups sliced carrots
- 1.5 cups diced celery
- 1/2 cup diced white onion
- 1 garlic clove minced
- 2 bay leaves
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. dried rosemary crush in hand
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 32-oz. box chicken broth
- 1.5 lbs. boneless skinless chicken breasts
Instructions
To make this into a freezer meal:
- Place everything into a gallon-sized Ziplock bag, squeeze out air before sealing. Freeze for up to a month. Thaw in fridge for 36 hours, then follow cooking directions below.
Cooking instructions:
- Add everything to the slow cooker. Cover and cook on LOW for 8 hours. Discard bay leaves. Shred the chicken with two forks right in the slow cooker. Serve topped with parmesan cheese. Enjoy!
I used my 4.5-quart Crock-Pot for this recipe, though a larger slow cooker can be used.
I shared this recipe over at Weekend Potluck.
You may also like: Slow Cooker Barbecue Country Ribs with Onions and Bell Peppers (Last month’s freezer meal)
Thank you for all the good recipes. I have started a family cookbook. I will be proud to put your recipes in it. Of course I will try them out first. So again thank you so much.
Monica M.
Was the chicken cooked for whote bean soup?
No the slow cooker will cook the chicken.
Hello! I made the Tuscan chicken soup this week and my family really enjoyed it. I’m wondering if you have the nutritional information available?
Thank you,
Holly
Hi Holly! If you look here on My Recipe Magic, they calculated the nutrition, just click on the nutrition tab. http://myrecipemagic.com/recipe/recipedetail/slow-cooker-tuscan-chicken-and-white-bean-soup
if you don’t freeze and want to make it right away does it still take 8hrs?
If you need to cook it for less time, 4 hours on high would work, or 6-7 on low! I hope this helps.
Ok, thank you!
Can you use a pkg of frozen veggies?
I don’t see why not? I always forget about frozen veggies.
When bagging ingredients for tuscan chicken and white bean soup to freeze (to be slow cooked later) are “all” the ingredients raw, including the chicken?
Yes, all ingredients go in the bag frozen 🙂
Can I double recipe, cook as called for, then freeze half? Thaw in fridge over night then just re-heat? Thank you for your wonderful Reciepes !
I don’t see why not, everything in it is freezer friendly. 🙂
What size slow cooker do you have? I have a little 1.5L slow cooker as it’s just me so thought I could cut the recipe in half to fit it?
Yes you could cut it in half or make the entire recipe and put half in the freezer before cooking. My slow cooker I used for this was 4.5 quart.
Thank you, the recipe looks delicious and easy! I want to make this for my sister-in-law who does not have a slow cooker, do you have any suggestions on cooking the soup on the stovetop?
What length of sprig of fresh rosemary did you use? I used a 4″ sprig and unfortunately the rosemary flavor really overwhelmed the recipe. Also, what amount of dried rosemary would be a good substitute? Thank you.
I didn’t use a sprig, I used 1 tsp. dried.
This was an excellent soup. Can say enough good things about it. Not only does it have a good amount of flavor but it is also good for you. I did this in my Insta pot pressure cooker. cooked the onions and garlic on saute setting then added all the rest of the ingredients, set manual to 20. Allowed it to steam release naturally then set to quick release. Worked great. Thanks for the nutrition information as well. I seem to be missing what the serving size is? I see that it feeds 6 but i can’t seem to find what a serving size is