Description
This creamy and comforting Crockpot Chicken Alfredo Soup combines tender chicken, vegetables, and a rich Alfredo-inspired sauce for a delicious family meal with minimal effort.
Ingredients
3 boneless, skinless chicken breasts
2 cups diced carrots
1 cup diced celery
2 cups diced potatoes
4 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
Heat olive oil in a skillet over medium heat; add garlic, carrots, and celery, and sauté for 5 minutes.
Add chicken breasts to the skillet and cook until browned on all sides (about 5 minutes total).
Transfer the chicken and vegetables to the crockpot.
Stir in broth, potatoes, basil, thyme, salt, and pepper. Cook on high for 4-5 hours or low for 8-10 hours.
Once the chicken is tender, shred it with a fork and return it to the pot.
Stir in heavy cream and Parmesan cheese until the soup is creamy and heated through.
Serve hot, optionally garnished with additional Parmesan and fresh herbs.
Notes
If desired, substitute heavy cream with a non-dairy alternative like coconut milk for a lighter version.
Use leftover cooked chicken to save time.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This soup reheats well on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 1g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 13g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg