Description
This hearty soup is the definition of comfort food, combining tender chicken, creamy potatoes, and a rich, flavorful broth. Perfect for chilly nights or anytime you need a warm, satisfying bowl.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1 cup heavy cream
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
1. Add chicken, chicken broth, potatoes, carrots, celery, onion, garlic, thyme, smoked paprika, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and vegetables are soft.
3. Remove the chicken, shred it with two forks, and return it to the crockpot.
4. In a small bowl, whisk together heavy cream and flour (or cornstarch). Stir the mixture into the soup.
5. Cook on high for an additional 20–30 minutes until the soup thickens.
6. Ladle into bowls and garnish with chopped parsley if desired. Serve warm with biscuits or crackers.
Notes
To make this soup gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
For a lighter version, swap heavy cream with half-and-half or coconut milk.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Perfect for meal prep and cozy fall or winter dinners.