Description
This creamy slow cooker chicken and vegetable soup is a comforting and hearty meal perfect for chilly days. Tender chicken breasts are slow-cooked with baby yellow potatoes, broccoli, and onions in a flavorful chicken broth, then finished with a rich blend of heavy cream and sharp cheddar cheese to create a velvety, satisfying soup.
Ingredients
Scale
Chicken and Vegetables
- 4 skinless, boneless chicken breasts
- 1½ pounds baby yellow potatoes, cut into four pieces
- 10 ounces frozen broccoli
- 1 small onion, diced
Soup Base and Seasonings
- 48 ounces chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
Thickening and Finishing
- ¼ cup all-purpose flour
- 1½ cups heavy whipping cream
- 2 cups sharp cheddar cheese, shredded
Instructions
- Prepare the Slow Cooker: Place the chicken breasts, sliced baby yellow potatoes, frozen broccoli, and diced onion into the slow cooker.
- Season and Add Broth: Sprinkle the salt and black pepper evenly over the ingredients, then pour the chicken broth into the slow cooker. Close the lid securely.
- Cook on Low: Set the slow cooker to the low heat setting and allow it to cook for 6 hours, letting the chicken and vegetables become tender and flavorful.
- Shred the Chicken: After 6 hours, carefully remove the chicken breasts and shred them using two forks, then return the shredded chicken to the slow cooker.
- Make the Cream Mixture: In a separate bowl, whisk together the all-purpose flour and heavy whipping cream until smooth and free of lumps.
- Combine and Thicken Soup: Pour the cream and flour mixture into the slow cooker and stir well to combine with the other ingredients. Then add the shredded sharp cheddar cheese and stir again.
- Final Cook: Replace the lid and cook for an additional 1 to 2 hours on low, until the soup thickens to a creamy consistency.
Notes
- This soup can be made a day ahead and reheated; the flavors will deepen with time.
- For a thicker soup, cook the final step closer to 2 hours; for a thinner consistency, reduce the final cooking time.
- Use sharp cheddar cheese for best flavor, but you can substitute with mild cheddar or a blend of cheeses.
- If you prefer a smoother texture, puree part of the soup before adding the cheese.
- Leftovers can be stored in an airtight container refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
