Description
This creamy and comforting soup features tender shredded chicken, sweet carrots, and soft celery in a rich broth, perfect for chilly nights and easy dinners.
Ingredients
Scale
- 1 lb chicken breasts
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts, carrots, celery, onion, and garlic in the crockpot.
- Pour in the chicken broth and add Italian seasoning. Season with salt and pepper.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and vegetables are tender.
- About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the pot. Stir in the heavy cream and cook for an additional 30 minutes. Garnish with fresh parsley before serving.
Notes
For a lighter version, substitute half-and-half or whole milk for heavy cream. Adjust salt and seasoning after adding cream.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 35g
- Cholesterol: 70mg