Recipe: Creamy Italian Chicken & Tomato Soup

By Crystal H. Shelton, Senior Scientific Researcher

Warm up this fall with this delicious and fuss-free low-GI soup!


3 large boneless skinless chicken breasts
1 small onion, chopped
2 cloves garlic, minced
1 full-fat can coconut milk (14 oz.)
1 cup chicken broth
1 can diced tomatoes (14 oz.)
1 can tomato sauce (8 oz.)
2 tablespoons Italian seasoning
1 tablespoon dried basil
1/2 teaspoon sea salt (add more to taste)
Black pepper to taste


Place the onions, garlic, coconut milk, chicken broth, tomato sauce, diced tomatoes, spices and seasoning in the crock pot. Add chicken. Cover and cook on low for 7-8 hours OR on high for 4-6 hours. Then shred chicken and return to crock pot. Keep warm until ready to serve.