Description
A comforting and creamy chicken soup that’s easy to make in a slow cooker, perfect for chilly evenings.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 white onion, chopped
- 3 cloves garlic, minced
- 2 cups carrots, sliced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup cooking wine
- 1/4 cup fresh parsley, chopped
- 2 tablespoons cornstarch
- Water (for slurry)
Instructions
- In a slow cooker, add the chicken breasts, olive oil, chopped onion, minced garlic, and sliced carrots.
- Pour in the chicken broth, heavy cream, and cooking wine.
- Cover and cook on low for 6-8 hours until the chicken is cooked through.
- If using rotisserie chicken, shred and add it during the last few minutes of cooking.
- For thickening, mix cornstarch with a small amount of water or broth to create a slurry and gradually stir it into the soup.
- Let it cook for an additional 30 minutes.
- Stir in the chopped parsley before serving.
Notes
Great served with warm, crusty bread or a crisp green salad. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg