Creamy Chicken and Potato Soup (Slow Cooker)

This creamy, rich soup is easy to put together with just a bit of simple preparation, and can be enjoyed anytime of day. The base recipe is versatile enough to accommodate any additional vegetables.  

Serves 6

Ingredients

1½ lbs. (680g) boneless, skinless chicken breasts

salt & pepper

1 lb. (450g) baby potatoes, quartered

8 oz. (225g) cream cheese

1 yellow onion, chopped

1 carrot, chopped

Instructions

Season the chicken with salt and pepper and place in the bottom of the slow cooker. Add the potatoes, cream cheese, onion, carrot, jalapeño, garlic, and thyme and stir to combine. Now add in the chicken broth, milk, bouillon, curry powder, oregano and season with a little more salt and pepper.

Cover the slow cooked with the lid and cook on LOW for 6 hours.

Transfer the cooked chicken to a plate and shred the chicken using 2 forks. Return chicken to the slow cooker and add in the kale. Stir until well combined and continue to cook on low for around 10 minutes until the kale has wilted.

Check the soup for seasoning and add a little more salt and pepper if required, and serve.

Additions:

Add any vegetables that you'd like! Substitute kale for spinach or swiss chard. Add zucchini, parsnips (check for done-ness if using parsnips) or cauliflower, really any other vegetable!   

Dairy Free: 

Substitute cream cheese for silken tofu, vegan cream cheese or plant-based milk

Leftovers:

Store leftovers in a tightly sealed container for up to 3 days. Reheat on the stove in a stove top safe saucepan or in a microwave safe dish on medium (60%) power for about 2 minutes, stir, and heat an additional 1 minute as needed.

To freeze: Place in a freezer safe container for up to 2 months. Note, the texture of the potatoes may change slightly but the flavor will still be delicious! Thaw in the refrigerator before reheating, and follow instructions above. Once thawed, enjoy within 2 days. 

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