Description
A comforting and creamy chicken soup slow-cooked to perfection with tender chicken breasts, vegetables, and rich cheddar cheese, perfect for a hearty family meal.
Ingredients
Scale
Chicken and Broth
- 4 boneless skinless chicken breasts
- 4 cups chicken broth
- 2 tsp chicken bouillon
- 1 cup water
Vegetables
- 1 cup sliced celery
- 1 cup chopped carrots
- 1 (4-oz) can sliced mushrooms, drained
Soup Base
- 2 (10.5-oz) cans unsalted cream of chicken soup
Dairy
- 2 cups half-and-half
- 4 cups shredded cheddar cheese
Instructions
- Combine ingredients in slow cooker: Place chicken breasts, chicken broth, chicken bouillon, water, celery, carrots, cream of chicken soup, and mushrooms in the slow cooker.
- Cook slowly: Cover the slow cooker and cook on LOW for 6 to 8 hours to allow the chicken and vegetables to become tender and flavors to meld.
- Shred chicken: Remove the chicken breasts from the slow cooker and shred them thoroughly using two forks. Return the shredded chicken to the slow cooker.
- Add dairy: Stir in the half-and-half and shredded cheddar cheese into the slow cooker mixture.
- Finish cooking: Cover the slow cooker and cook on HIGH for an additional 15 minutes until the cheese has fully melted. Stir the soup well and serve warm.
Notes
- You can substitute half-and-half with heavy cream for a richer texture or whole milk for a lighter version.
- If thicker texture is desired, cook uncovered for the last 15 minutes to reduce the soup slightly.
- Adjust salt and pepper to taste, especially since chicken bouillon and soup cans can add varying saltiness.
- Adding fresh herbs like thyme or parsley can enhance flavor depth.
- For a gluten-free option, ensure the cream of chicken soup is gluten-free certified.
