Creamy Crockpot Chicken Vegetable Soup
On a chilly day, there’s nothing like coming home to a nice hot bowl of soup. And with my trusty Crockpot, it’s really easy to make, so we eat it often throughout fall and winter.
Two of my favorite soup recipes, ones I come back to over and over, are my Crockpot Chicken Noodle Soup and Crockpot Beef Stew. I honestly don’t know which one I love more – shredded chicken floating in a light, flavorful broth with noodles, onions, celery, and garlic, or the heartier combo of beef chunks in rich gravy with carrots, potatoes, and other veggies.
So I wondered, why not combine these two classic soups into one? Make the hearty, veggie-packed beef stew, but with chicken instead?
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To make the light chicken broth stand up better to the “beefier” combination of veggies, I thickened it up by adding some cream, a can of cream of chicken soup, and a half cup of sour cream. And once I’d put in sour cream, it seemed like a natural step to stir in a packet of ranch dressing mix.
This new Creamy Crockpot Chicken Vegetable Soup is packed with both nutrition and flavor. With chicken, potatoes, and veggies all swimming in thick, tangy, ranch-flavored broth, it satisfies both your tummy and your taste buds.
Creamy Crockpot Chicken Vegetable Soup
Ingredients:
boneless chicken breasts cooked
butter
small red potatoes quartered
carrots
celery
yellow onion
garlic
cream of chicken soup
heavy cream
chicken broth
sour cream
dry ranch dressing mix or 3 Tablespoon of my homemade mix
Parsley flakes
salt and pepper to taste
Directions:
- Place chicken breast into your crockpot. Season well on both sides with salt and pepper. Top with butter, potatoes, carrots, celery, onion and garlic.
- In a separate bowl, mix together soup, cream, broth, sour cream, ranch mix, and parsley.
- Pour over chicken and vegetables.
- Mix until well combined.
- Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
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Corey, Darryl, Big D & Little D
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Creamy Crockpot Chicken Vegetable Soup
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Ingredients
- 3 boneless chicken breasts cooked cut into bite sized pieces
- 3 Tablespoons butter
- 4-5 small red potatoes quartered
- 1 cup carrots sliced
- 1 rib of celery sliced
- 1/4 cup yellow onion diced
- 2 cloves of garlic minced
- 1 10.75oz can cream of chicken soup
- 1/2 cup heavy cream
- 2 cup chicken broth
- 1/2 cup sour cream
- 1 oz packet dry ranch dressing mix or 3 Tablespoon of my homemade mix
- 1 teaspooon Parsley flakes
- salt and pepper to taste
Instructions
- Directions:
- Place chicken breast into your crockpot. Season well on both sides with salt and pepper. Top with butter, potatoes, carrots, celery, onion and garlic.
- In a separate bowl, mix together soup, cream, broth, sour cream, ranch mix, and parsley.
- Pour over chicken and vegetables.
- Mix until well combined.
- Cover and cook on HIGH for 4 hours or on LOW for 6 hours
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Shared on Country Apple Fritter Bread Weekend Potluck Recipes
This soup was terrific. I only made three tweaks: I cut the potatoes and carrots in 1″ pieces so they were easier to fit on the spoon and eat. I also used Healthy Request Cream of Chicken Soup – no MSG and low sodium so that I control the amount of salt. And I used Better than Bouillon Chicken Base – no MSG and also low sodium too. Otherwise fantastic.
Can you substitute heavy cream?
This soup is so good and definitely a keeper!
So happy you loved it Audrey!
I absolutely love this recipe. The only change I made was I used the better than boullion chicken base. It was so delicious.