Description
A comforting and creamy chicken and potato soup perfect for any meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 6 cups chicken broth (low sodium recommended)
- 1 medium onion, diced
- 3–4 large carrots, peeled and sliced
- 4 medium russet potatoes, peeled and cubed (about 4 cups)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups heavy cream or half-and-half
- 1/2 cup all-purpose flour
- 1 cup frozen peas (optional)
- 1 cup shredded cheddar cheese (for topping)
- Fresh chopped parsley or chives (for garnish)
Instructions
- Add the chicken breasts, chicken broth, diced onion, sliced carrots, cubed potatoes, thyme, parsley, garlic powder, salt, and pepper to a large slow cooker (crockpot). Stir to combine.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- In a medium bowl, whisk together the heavy cream (or half-and-half) and flour until smooth. Slowly stir this mixture into the soup in the slow cooker.
- If using, add the frozen peas. Cover and cook on HIGH for an additional 20-30 minutes, or until the soup has thickened.
- Taste and adjust seasoning with salt and pepper if needed.
- Ladle the soup into bowls and top with shredded cheddar cheese and fresh parsley or chives. Serve hot.
Notes
- This soup can be enjoyed with your choice of bread for dipping.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 100mg