1 pound boneless, skinless chicken breasts
4 cups chicken broth
3 cups diced potatoes (Yukon Gold or Russet)
1 cup diced carrots
1 cup diced celery
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons butter
Fresh parsley, chopped (for garnish)
Directions
Place the chicken breasts in the slow cooker, followed by the chicken broth, potatoes, carrots, celery, onion, garlic, salt, pepper, and thyme.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
Remove the chicken from the slow cooker and shred it with two forks.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
Slowly whisk in the heavy cream, then add this mixture to the slow cooker and stir to combine.
Return the shredded chicken to the slow cooker and allow the soup to cook for an additional 15-20 minutes on high, until the broth is thickened.
Serve hot, garnished with fresh parsley.
Variations & Tips
For a lighter version, substitute the heavy cream with half-and-half or evaporated milk. You can also add a cup of corn or peas for a pop of sweetness and color. If you’re catering to picky eaters, consider blending the soup to create a smooth texture before adding the shredded chicken back in. Feel free to adjust the herbs to your family’s liking, or add a dash of paprika for a hint of smokiness.
ADVERTISEMENT
