Creamy B(No L)T Soup with Chicken
Equipment
- Slow Cooker
- Blender or Immersion Blender
Ingredients
- 2 28 oz can peeled tomatoes
- 2 cups bone broth/chicken broth/veggie broth (I use Bonafide Provisions)
- ½ cup canned coconut milk
- 1 tbsp minced garlic
- 1 tbsp dried basil
- ½ onion, diced (You can use fresh if serving a group and it will be eaten right away)
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 tbsp salt
- ½ tsp pepper
- 1 lb chicken breast
- 1 package sugar free bacon (I like Aldi's sugar free, Nature's Rancher and Applegate)
- basil leaves, to garnish
Instructions
- Combine all ingredients aside from bacon and basil leaves to a crock pot and cook on low for 6 hours or high for 3. Make sure chicken is completely cooked through.
- While the soup cooks, prepare your bacon. Cook it any way you like, but I like to chop up the bacon into pieces first, then cook them in a skillet. Dry completely when done!
- Once chicken is completely cooked through, remove from the crock pot and set aside to cool, then shred. I use a hand mixer!
- Next you’ll blend your soup. You can do this by transferring it into a blender, or by grabbing an immersion blender and doing it right in your crock pot.
- When the soup is blended and the chicken is shredded, add it all back to the crock pot and stir in ¾ of your bacon if serving a group or add it as you reheat it for leftovers. Use the remaining ¼ to garnish.
- Serve warm and top with sea salt, fresh basil and the set aside bacon.