Creamy Chicken Soup Recipe Crock Pot Recipes Recipe For Hand

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CREAMY CHICKEN POT PIE SOUP



Creamy Chicken Pot Pie Soup image

I wanted this soup to be a cross between a chicken pot pie and chicken soup and I believe this recipe hits the mark.

Provided by dmydrlng

Time 1h5m

Yield 8

Number Of Ingredients 12

2 (8 ounce) skinless, boneless chicken breast halves
6 tablespoons salted butter
6 tablespoons all-purpose flour
1 cup evaporated milk
2 (32 ounce) cartons chicken broth (such as Swanson®)
3 large russet potatoes, peeled and cut into chunks
4 medium carrots, peeled and cut into 1-inch chunks
1 cube chicken bouillon
1 ½ teaspoons ground black pepper
1 pinch salt
1 cup frozen peas
1 cup frozen corn

Steps:

  • Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle.
  • Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil.
  • Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.
  • Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 43.9 g, Cholesterol 67 mg, Fat 13.2 g, Fiber 4.2 g, Protein 19.9 g, SaturatedFat 7.3 g, Sodium 1404.5 mg, Sugar 8.3 g

CROCK POT CHICKEN VEGETABLE SOUP (NOTHIN' FANCY, JUST YUMMY)



Crock Pot Chicken Vegetable Soup (Nothin' Fancy, Just Yummy) image

There is nothing crazy wonderful about this, it's just a good, hearty chicken and vegetable soup. I have been trying to eat more "low-carb" so this recipe isn't super creamy. You can add 1 cup of chopped potatoes and 1/2 cup cream if you don't care about carbs and I'm sure it would be even better. I just love to eat this soup and I hope you will too. It's very simple to make and just plain old good!

Provided by Sarah in New York

Categories     Chicken Breast

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups chopped chicken (cooked or raw, I like to use raw)
2 tablespoons butter
3/4 cup chopped onion
1 cup chopped celery
1 tablespoon minced garlic
7 cups chicken broth
2 chicken bouillon cubes
1/2 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon pepper
1 cup diced carrot
1 (15 1/4 ounce) can sweet corn

Steps:

  • Put all ingredients in crock pot.
  • Cook on high for 6 to 8 hours.

SEASON'S CROCK POT CHICKEN RICE SOUP



Season's Crock Pot Chicken Rice Soup image

This is a creamy filling soup that is great on cold days. Super easy and made with ingredients you probably have on hand.

Provided by Hill Family

Categories     One Dish Meal

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 -4 cups cooked chicken (precooked, shredded or chopped)
1/4 cup chopped onion
1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
1 (10 3/4 ounce) can Healthy Request cream of chicken soup
1 (4 ounce) can green chilies
1 tablespoon garlic salt
1 1/2 teaspoons pepper
1 teaspoon seasoning salt
1 cup rice (I use brown)

Steps:

  • Pour two soup cans into crock pot, fill the soup cans each with water and pour into the crock pot. Mix together well.
  • Add spices, onion, chicken and chilis, mix again.
  • ** During the last hour of cooking add the rice.
  • Cook on low for 6-8 hours or high for 3-4 hours.
  • You can also let this thicken up and serve in tortillas.

Nutrition Facts : Calories 207.7, Fat 3.4, SaturatedFat 0.9, Cholesterol 35.1, Sodium 43.5, Carbohydrate 28.8, Fiber 1, Sugar 1.3, Protein 14.3

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