Slow Cooker Creamy Chicken Soup

By The Stay At Home Chef

Ingredients

1 1/2 pounds boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium white onion (diced)
2 tablespoons minced garlic
4 medium carrots (cut into bite-sized chunks)
4 ribs celery (sliced)
6 cups chicken broth
2 cups heavy cream
1/2 cup cooking wine (optional)
4 bay leaves
1 teaspoon dried sage
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 teaspoons chopped fresh parsley (for garnishing)
1/4 cup cornstarch
1/4 cup water

Prep Time20mins
Cook Time420mins
Servings8

Instructions

Season the chicken with salt and black pepper.

Heat the olive oil in a pan over medium-high heat. Add the chicken and cook for 5-7 minutes per side until browned and fully cooked. Transfer to a cutting board and shred.

Add all ingredients, except the parsley, to the slow cooker.

Mix cornstarch and water to form a slurry. Pour into the slow cooker.

Cover with the lid and cook on low for 6-8 hours or on high for 3-4 hours.

Season with more salt and pepper to taste. Remove bay leaves and serve hot with a garnish of parsley.