Homemade Creamy Chicken Soup With Vegetables

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: turkey breast

💰Cheaper: canned chicken

Canned chicken is more affordable and convenient.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper depending on the brand.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch is a gluten-free thickening agent.

Trim excess sinew from 1.5 pounds of chicken breast.

Season chicken with 1 teaspoon salt and 0.5 teaspoon black pepper.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.

Cook chicken in the skillet for about 5-7 minutes per side until browned.

Dice 1 white onion and add it to the slow cooker.

Add 3-4 chopped carrots and 4 ribs of sliced celery to the slow cooker.

Add 2 tablespoons minced garlic to the slow cooker.

Pour 6 cups of chicken broth into the slow cooker.

Add 2 cups of heavy cream to the slow cooker.

Optionally add 0.5 cup of cooking wine to the slow cooker.

Add 4 bay leaves, 1 teaspoon dried sage, 1 teaspoon dried rosemary, and 0.5 teaspoon dried thyme to the slow cooker.

Make a cornstarch slurry with 0.25 cup cornstarch and 0.25 cup cold water, whisk until smooth, and add to the slow cooker.

Shred the cooked chicken using two forks and add it to the slow cooker.

Cover and cook on high for 4-5 hours or low for 6-8 hours.

Remove bay leaves before serving and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens