Crockpot Chicken Soup

5 from 7 votes

Tonight make a delicious hearty Chicken Soup with Broccoli in the Crockpot. It is a flavorful low carb dinner that can be made Keto friendly with just a few changes.

Prep Time15

Cook Time4

Total Time4 15

Course: Soup

Cuisine: American

Servings: servings

Calories: 473kcal

Author: Candi Elm

Ingredients

2 large chicken breasts
2 broccoli heads
1 carrot chopped
1 celery chopped
1 onion chopped
2 Cups water
1 Cup heavy cream
1 teaspoon seasoned salt
1 Tablespoon cornstarch Replace with Xanthum Gum for Ketogenic
1 teaspoon olive oil
1 Tablespoon Chicken base

Instructions

In a skillet, add olive oil and heat on med/high heat. Add chicken and brown on each side until fully cooked.
While chicken is cooking and dry your veggies. Add the carrot, celery and onion to the food chopper and chop until finely chopped.
Remove the chicken from the heat and set aside. In same skillet add the carrot, celery, onion mix and saute until tender.
Now prepare the broccoli by removing all stems from the broccoli. Chop the broccoli with the food chopper.
Place a slow cooker liner to your slow cooker if you are using one.
Dice the cooled chicken and add to the slow cooker as well as your veggies.
In a bowl, combine chicken base and water and mix thoroughly. Add to the slow cooker.
Add in the heavy cream, seasoned salt, and cornstarch to the slow cooker and seal the lid.
Cook on High for 4 hours. Once done remove lid and stir thoroughly.

Notes

To Make this Recipe Keto Friendly, replace the cornstarch with Xanthan Gum.

Optional: Add some shredded cheddar cheese on top.

Nutrition