Soup - Cream soups in crock pot recipes

Author: Kimberly Parnell  

This creamy, dreamy slow cooker soup has all the comforts of chicken pot pie without any of the effort. This soup is loaded with carrots, celery, boneless chicken and of course, wild rice!

Creamy Crockpot Chicken Noodle Soup

Creamy Crockpot Chicken Noodle Soup
Our family loves this Creamy Crockpot Chicken Noodle Soup. It is the ultimate comforting winter soup. It is easy to make, but deliciously thick and creamy.
Provided by: Lisa Longley
Total time: 220 minutes
Cook time: 210 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 13
  • 3 celery stalks (diced)
  • 2 medium carrots (peeled and sliced)
  • 1 pound chicken breasts (boneless skinless whole raw)
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried basil
  • 2 cloves garlic (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups chicken stock
  • 3 tablespoons unsalted butter
  • 1/3 cup all purpose flour
  • 1 1/2 cups dried penne noodles
  • 1 cup heavy cream
  • Serving Size: 1.6 cups
  • Calories: 433 kcal
  • Carbohydrate: 33 g
  • Protein: 23 g
  • Fat: 24 g
  • Saturated Fat: 14 g
  • Cholesterol: 117 mg
  • Sodium: 1075 mg
  • Fiber: 4 g
  • Sugar: 3 g
  • Unsaturated Fat: 3 g
How to cook:
  1. Combine the diced celery, carrots, whole chicken breasts, chicken stock, thyme, basil, garlic, salt, and pepper in the slow cooker. Cook on low for 6 hours or on high for 3 hours.
  2. After three hours, pull 2 cups of liquid from the slow cooker. Melt the butter in a small sauce pan. Whisk in the flour until smooth. Slowly add the liquid from the crockpot. Start by adding about 2 tablespoons at a time (no need to measure) adding more once the liquid you just add is fully whisked in. The adding of liquid should take you more than 30 seconds, but less than 2 minutes.
  3. Add the roux to the slow cooker and stir to combine. Add in uncooked penne noodles and turn the slow cooker to high. Cook for 30 minutes.
  4. Turn off the slow cooker, remove the chicken breasts and shred them. Return the shredded chicken to the slow cooker. Stir in the heavy cream. Serve and enjoy.
Notes: Easy Crock Pot Creamy Chicken and Rice Soup, Add everything to the crock pot EXCEPT the rice, corn, flour and milk. Cover and cook for 8 hours. · About 30 minutes prior to serving, whisk

Slow Cooker Creamy Chicken Taco Soup

Slow Cooker Creamy Chicken Taco Soup
Reminiscent of the very popular dish King Ranch Chicken in the form a soup. With all the same flavors and the convenience of throwing everything into a slow cooker, this will also quickly become a favorite. Top with fried corn tortilla strips, if desired.
Provided by: Yoly
Total time: 165 minutes
Cook time: 140 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 14
  • 1 serving nonstick cooking spray
  • 1 cup diced onion
  • 1 cup diced bell pepper
  • 2 teaspoons salt, divided
  • 2 cups chicken broth
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 (10 ounce) can condensed cream of mushroom soup
  • 1 (4 ounce) can chopped green chiles (such as Ortega®)
  • 2 tablespoons oil
  • 1 tablespoon taco seasoning
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breast
  • 1 (8 ounce) package Neufchatel cheese, softened
  • Calories: 301.6 calories
  • Carbohydrate: 12.2 g
  • Cholesterol: 73.5 mg
  • Fat: 18.4 g
  • Fiber: 1.6 g
  • Protein: 21.7 g
  • Saturated Fat: 7.1 g
  • Sodium: 2172.4 mg
  • Sugar: 4.1 g
How to cook:
  1. Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
  2. Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
  3. Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
  4. Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.
Notes: Crockpot Potato Soup (With Video), Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook

Creamy Chicken Wild Rice Soup (Slow Cooker)

Creamy Chicken Wild Rice Soup (Slow Cooker)
A warm and cozy chicken wild rice soup made right in the slow cooker. This soup is loaded with carrots, celery, boneless chicken and of course, wild rice! It's the perfect slow cooker meal for a chilly winter night! The best part is, you've probably got most of these ingredients at home already!
Provided by: Marzia
Total time: 260 minutes
Cook time: 245 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 15
  • 1 cup uncooked wild rice blend (NOT parboiled)
  • 1 pound boneless, skinless chicken breast
  • 1 cup onions, chopped
  • 3/4 cup celery, chopped
  • 3/4 cup carrots, chopped
  • 4-5 cloves garlic, minced
  • 2 bay leaves
  • 6 cups low sodium chicken broth
  • 2 cups water (or additional chicken broth)
  • 2 tablespoons salt-free seasoning blend (such as Trader Joe's 21 Seasoning Salute OR Mrs. Dash's Original Blend)
  • 3 tablespoons butter
  • 2 tablespoons olive oil (or substitute more butter)
  • 1/2 cup all purpose flour
  • 2 cups milk
  • salt and pepper to taste
How to cook:
  1. Rinse the rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and the seasoning blend in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
  2. When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
  3. Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.
Notes: Tortellini Soup (Slow Cooker), Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream!

How To Make Slow Cooker Cream of Chicken Soup

How To Make Slow Cooker Cream of Chicken Soup
This creamy, dreamy slow cooker soup has all the comforts of chicken pot pie without any of the effort.
Provided by: Meghan Splawn
Yields: 8 servings
Number of ingredients: 10
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, finely chopped
  • 4 medium carrots, peeled and finely chopped
  • 4 medium stalks celery, finely chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • Freshly ground black pepper
  • Saturated Fat: 7.7 g
  • Unsaturated Fat: 0.0 g
  • Carbohydrate: 16.8 g
  • Sugar: 4.2 g
  • Serving Size: Serves 8
  • Protein: 25.7 g
  • Fat: 14.6 g
  • Calories: 298 cal
  • Sodium: 512.4 mg
  • Fiber: 2.7 g
  • Cholesterol: 0 mg
How to cook:
  1. Step 1
  2. Combine the vegetables, salt, and chicken in the slow cooker. Place the chicken, onion, carrots, celery, and salt in a 6-quart or larger slow cooker and stir to combine.
  3. Step 2
  4. Coat the chicken mixture with flour. Sprinkle the flour over the chicken mixture and stir gently to coat.
  5. Step 3
  6. Add the broth and cook on low for 8 hours. Slowly pour the broth over the chicken mixture. Cover and cook on the LOW setting for 8 hours.
  7. Step 4
  8. Add the cream and peas and serve. When you uncover the slow cooker, it might look as though the flour has separated or the broth is cloudy. Give everything a good stir and make sure the chicken and carrots are tender. Add the cream and frozen peas and stir to combine. Cover again and let them heat through, about 10 minutes. Serve the soup with plenty of black pepper and biscuits for dipping if desired.
Notes: 10 Best Creamy Vegetable Soup Crock Pot Recipes, The Best Creamy Vegetable Soup Crock Pot Recipes on Yummly | Slow Cooker Creamy Vegetable Soup + Recipe Video, Crock Pot Vegetarian Chili (slow Cooker),
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