Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth (preferably homemade or low-sodium)
- 8 oz cream cheese (preferably softened)
- 1 cup shredded cheddar cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chopped celery
- 1 cup chopped carrots (optional, for added flavor)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Place the chicken pieces at the bottom of the slow cooker. Add diced onion, chopped celery, garlic, and carrots. Pour in chicken broth ensuring all ingredients are submerged.
- Sprinkle dried thyme, paprika, salt, and pepper over the ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Remove the cooked chicken, shred it with two forks, and return to the soup.
- Stir in softened cream cheese until melted and combined. Add shredded cheddar cheese, stirring gently for a creamy texture. Let simmer for 10 minutes for flavors to meld.
Notes
- If you prefer a thicker soup, blend a portion of it with an immersion blender or add a small amount of xanthan gum.
- Reheat leftovers gently on the stove or microwave, adding chicken broth if necessary to restore creaminess.
- For added flavor, garnish with fresh parsley or extra shredded cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) / 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Keto, Low-Carb, Grain-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg