Creamy Crockpot Chicken Soup with Herbs
This hearty and comforting creamy crockpot chicken soup is packed with tender chicken, vegetables, and aromatic herbs, all simmered to perfection in a rich, creamy broth. Perfect for a cozy meal, it's easy to prepare and incredibly satisfying.
Equipment
- Crockpot
- Two forks
Ingredients
Main Ingredients
- 1.5 - 2 pounds Boneless, Skinless Chicken Breasts or Thighs cut into bite-sized pieces
- 6 cups Chicken Broth low sodium
- 1 cup Carrots diced
- 1 cup Celery diced
- 1 Yellow Onion small, diced
- 2 Potatoes medium, peeled and diced (Russet or Yukon Gold)
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Parsley
- 1 teaspoon Garlic Powder
- Salt To taste
- Black Pepper To taste
Creamy Finish
- 8 ounces Cream Cheese softened and cut into cubes (full-fat recommended)
- 1/2 cup Heavy Cream (or Half-and-Half) (optional)
- Cornstarch Slurry (optional): 2 tablespoons cornstarch mixed with 2 tablespoons cold water
Instructions
Preparation
- Add chicken, vegetables, herbs, salt, pepper, and broth to the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and vegetables are soft.
Finishing Touches
- Shred the cooked chicken directly in the slow cooker using two forks.
- Stir in the softened cream cheese and heavy cream (if using) until melted and incorporated.
- Optionally, add cornstarch slurry for a thicker soup and cook on high for an additional 15-20 minutes, then adjust seasonings.
Notes
For an even richer flavor, consider browning the chicken slightly before adding it to the crockpot. You can also add a bay leaf during the slow cooking process for an extra layer of herbal aroma. Taste and adjust seasonings throughout the process to suit your preferences.