Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, sliced
- 2 carrots, diced (optional)
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 1 teaspoon thyme, dried or fresh
- Salt and pepper, to taste
- 1 cup cauliflower rice (optional)
Instructions
- Prepare the Ingredients: Dice onion, mince garlic, and slice celery and carrots.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until softened, about 3-5 minutes.
- Combine Ingredients: Transfer sautéed vegetables to the slow cooker, add celery, carrots, chicken breasts, cauliflower rice, and broth.
- Season the Soup: Sprinkle thyme, salt, and pepper over the mixture. Stir gently to combine.
- Cook It Low and Slow: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Add Cream: About 30 minutes before serving, stir in heavy cream and adjust seasoning as needed.
- Shred the Chicken: Remove cooked chicken, shred, and return to the soup.
- Serve and Enjoy: Scoop the soup into bowls and garnish with fresh herbs if desired.
Notes
Use quality ingredients for the best flavor, and feel free to experiment with different herbs. This soup freezes well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg