Description
This creamy chicken and vegetable soup is perfect for a cozy night in.
Ingredients
Scale
- 1 small yellow onion (diced)
- 2 ribs celery (diced)
- 4 tablespoons butter (melted)
- ⅓ cup flour
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic (minced)
- ½ teaspoon EACH: dried thyme, rosemary, onion powder
- 3 cups chicken broth
- 1 chicken bouillon cube
- 2 lbs. boneless skinless chicken breasts
- Salt/pepper (to taste)
- ½ cup half and half (can sub heavy cream)
- 3 cups frozen mixed vegetables (I use peas and carrots)
- 1 (10 oz.) can condensed cream of chicken soup (see notes)
- ¼ cup cornstarch (optional)
Instructions
- Add the onions, celery, and melted butter to the crock pot over low heat and stir to combine.
- Sprinkle in the flour and stir to combine.
- Stir in the Worcestershire sauce, garlic, thyme, rosemary, and onion powder.
- Add the chicken broth a little bit at a time, stirring to combine with a silicone spatula.
- Add the chicken bouillon.
- Season each side of the chicken with salt and pepper and add it to the crock pot.
- Cover and cook on high for 2 hours or low for 4 hours.
- Remove the chicken and shred or dice it.
- Stir the frozen vegetables into the crock pot, followed by the half and half.
- Add the chicken back and cook on low for 30 minutes.
- Stir in the cream of chicken soup and serve with biscuits!
- Optional: To thicken it more: Combine ¼ cup cornstarch + ¼ cup cold water in a small container with a lid and shake to combine. Stir it into the filling on high. Cover and thicken for 5 minutes.
Notes
- Use any frozen mixed vegetables of your choice.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg