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- 2 boneless, skinless chicken breasts - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup carrots, sliced - 1 cup celery, sliced - 2 cups spinach, fresh - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste I love using boneless, skinless chicken breasts. They cook evenly and stay juicy. Fresh vegetables like onion, garlic, carrots, and celery add great flavor. The spinach gives it a nice color and nutrition boost. - 8 oz cream cheese, cubed Cream cheese is the star here. It makes the soup creamy and rich. I recommend using full-fat cream cheese for the best taste and texture. It melts perfectly into the soup, creating a velvety finish. - 4 cups chicken broth Chicken broth is key for depth of flavor. I always use low-sodium broth to control the saltiness. It combines well with the chicken and veggies, making a lovely base for the soup. {{ingredient_image_1}} Start by heating olive oil in your slow cooker on the sauté setting. Add diced onion and minced garlic. Cook them until they smell great and turn light gold, about five minutes. This step builds a fantastic base for your soup. Next, add sliced carrots and celery to the slow cooker. Mix them well with the onion and garlic. Let them cook for another three to four minutes. This brings out their taste and makes the soup more colorful. Now, lay the chicken breasts right on top of the veggies. Pour four cups of chicken broth over the chicken. Sprinkle dried thyme, paprika, salt, and pepper on top. The spices add depth to your soup. Cover the slow cooker with its lid. Cook on low for six to seven hours, or on high for three to four hours. The chicken should be fully cooked and tender. Use a meat thermometer to check if it’s 165°F for safety. Once the cooking time is done, carefully take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. This makes the chicken mix well with the soup. Return the shredded chicken to the slow cooker. Add cubed cream cheese and stir until it melts and blends in. Finally, add fresh spinach and stir until it wilts, about two to three minutes. Taste and adjust the seasoning if needed. Adjusting Seasoning To get the best taste, season your soup well. Start with salt and pepper. Taste after cooking. You can always add more, but you can't take it out. If you want more flavor, add a pinch of thyme or paprika. Fresh herbs like parsley can also brighten the taste. Enhancing Creaminess Cream cheese makes this soup rich and creamy. For extra creaminess, you can add more cream cheese. You might also try adding a splash of heavy cream at the end. For a lighter option, Greek yogurt can work too. Stir it in right before serving for a smooth finish. Cooking on Low vs. High Cooking on low gives a rich flavor. It takes about 6-7 hours to cook. If you're in a hurry, use high heat for 3-4 hours. The chicken will still be tender, but the flavors may not be as deep. Ideal Cookware for Slow Cooking Choose a slow cooker with a good seal. This keeps moisture in. A ceramic or stoneware insert works best. Make sure the size is right. Too small, and it overflows; too big, and it cooks unevenly. Garnishes for Presentation A simple garnish can make your soup look great. Try a sprinkle of fresh herbs on top. Chopped chives or parsley add color and flavor. You could also add a dollop of sour cream for a nice touch. Pairing with Bread or Salads This soup pairs well with crusty bread. A slice of sourdough or a baguette is perfect for dipping. You can also serve it with a fresh salad. A light green salad with lemon vinaigrette complements the richness of the soup nicely. Pro Tips Use Bone-In Chicken: For an even richer flavor, consider using bone-in chicken breasts or thighs. The bones add depth to the broth while cooking. Customize Your Veggies: Feel free to add or substitute vegetables according to your preference. Potatoes, corn, or peas make great additions! Make it Ahead: This soup freezes beautifully! Make a double batch and freeze half for a quick meal on busy days. Fresh Herbs for Garnish: Enhance the presentation and flavor by garnishing with fresh herbs like parsley or dill before serving. {{image_2}} You can make this soup even better by adding more ingredients. Extra vegetables bring extra flavor and color. Consider adding: - Peas - Corn - Bell peppers These veggies add sweetness and texture. They also boost the soup's nutrition. You can toss them in during the last hour of cooking. This way, they stay bright and fresh. You can also change the protein in this soup. Instead of chicken, try turkey or tofu. Turkey gives a similar taste but with less fat. Tofu is a great option for a vegan dish. Just cut it into cubes and add it when you add the chicken. Spices can take this soup to new heights. Adding cayenne gives it a nice kick. If you like Italian flavors, sprinkle in some Italian seasoning. It adds a warm, herby taste that works well in creamy soups. If you want a different texture or taste, try cream cheese alternatives. Greek yogurt is a great choice. It adds creaminess and a tangy flavor. Sour cream also works well, making the soup rich and smooth. Just stir it in before serving to keep it creamy. To store your slow cooker chicken cream cheese soup, follow these steps: - Refrigerator Storage Guidelines: Let the soup cool to room temperature. Transfer it to an airtight container. Place it in the fridge. It will stay fresh for up to 3-4 days. - Freezing Instructions: For longer storage, freeze the soup. Use a freezer-safe container or bag. Make sure to leave some space for expansion. The soup can last for up to 3 months in the freezer. Reheating your soup properly ensures it tastes great. Here are the best methods: - Microwave: Pour the soup into a microwave-safe bowl. Cover it loosely. Heat on high for 1-2 minutes. Stir halfway through to ensure even heating. - Stove: Pour the soup into a pot. Heat on medium-low. Stir often until it’s hot. This method keeps the soup creamy and delicious. Knowing how long your soup lasts is key: - In the Fridge: The soup is good for 3-4 days when stored in the fridge. - In the Freezer: It can stay fresh for up to 3 months in the freezer. Make sure to label your containers with dates. This way, you know when to use them. Yes, you can! You can make this soup on the stovetop. Start by sautéing the onion and garlic in a pot. Add the carrots and celery, cooking them for a few minutes. Then, layer in the chicken breasts and pour in the chicken broth. Season with thyme, paprika, salt, and pepper. Bring it to a boil, then reduce the heat. Cover and simmer for about 30 to 40 minutes, or until the chicken is cooked through. Shred the chicken, add the cream cheese and spinach, and stir until creamy. Yes, you can use frozen chicken breasts. Just place them directly in the slow cooker. Add the broth, veggies, and spices as usual. Cooking times may change a bit. For best results, cook on high for 4 to 5 hours or on low for 7 to 8 hours. Check that the chicken is fully cooked. Then shred and mix in the cream cheese and spinach. If you want a thicker soup, there are a few options. You can add more cream cheese. Stir it in after the chicken is shredded. Another way is to mix a bit of cornstarch with water. Stir this mixture into the soup and cook for an extra 10 minutes. You can also blend some of the soup in a blender, then return it to the pot for a creamy texture. This blog post covered how to make a delicious slow-cooker chicken soup. We discussed the best ingredients, including chicken, fresh veggies, and cream cheese. I provided step-by-step instructions, helpful tips, and variations to suit your taste. Remember, adjusting the seasoning can elevate your soup. Whether you make it classic or add your twists, this recipe offers flexibility and flavor. Enjoy your cooking, and I hope you savor every bowl!

Creamy Chicken Delight Soup

A rich and creamy chicken soup with vegetables and fresh spinach.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 4 cups chicken broth
  • 8 oz cream cheese, cubed
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 cups fresh spinach
  • 1 tablespoon olive oil

Instructions
 

  • In a slow cooker, heat the olive oil on the sauté setting (if available). Add the diced onion and minced garlic, cooking until fragrant and lightly golden, about 5 minutes.
  • Add the sliced carrots and celery to the slow cooker, stirring them into the onion and garlic mixture. Cook for another 3-4 minutes.
  • Layer the chicken breasts on top of the vegetables. Pour the chicken broth over the chicken, and season with dried thyme, paprika, salt, and pepper.
  • Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  • Once cooking is complete, carefully remove the chicken breasts and shred them with two forks. Return the shredded chicken back to the slow cooker.
  • Stir in the cubed cream cheese until it melts and creates a creamy consistency. Mix until well combined.
  • Add the fresh spinach to the soup and stir until wilted, about 2-3 minutes. Adjust seasoning if necessary.
  • Serve the soup hot, garnished with a sprinkle of fresh herbs if desired.

Notes

Serve hot, garnished with fresh herbs if desired.
Keyword chicken, creamy, slow cooker, soup