Crock Pot Cream of Chicken Soup

Crock Pot Cream of Chicken Soup

Crock Pot Cream Of Chicken Soup can beat the chill of fall day away. I love crock pot soup recipes and eat them all year long.

But there is something about chilly weather that has me craving thick and creamy soups more than a broth-based soup recipe.

I just wished I had some chilly weather. It's still hot here in Florida, but I know those of you up north are enjoying cooler weather right now.

So this Crock Pot Cream of Chicken Soup recipe is for you.

Unless of course you have been subjected to non-stop rain as I have been.

Rainy days are another good time to curl up on the couch and enjoy a bowl of this Crock Pot Cream of Chicken Soup.

Along with it still being stifling hot here in Florida, we have been having rain every day for at least a month.

Usually, the summer months are our rainy season. A normal Florida rainy season day will consist of an hour or so of rain and then the sun will come out.

It seems like since the second week of August the sky opened up and it has been cloudy and overcast every day. I am so over it.

Even though I am sharing this Crock Pot Cream of Soup recipe today.

I will be enjoying a bowl of Crock Pot Tuscan Chicken and White Bean Soup today. I'll be sharing that crock pot soup recipe soon.

How to make Crock Pot Cream of Chicken Soup

• 2 ½ - 3 lbs boneless, skinless chicken breasts cubed
• ¼ cup sliced celery
• 1 medium carrot cut into medallions
• 1 small onion or ½ cup of pearl onions
• 6 pieces bacon, cooked crispy, divided and crumbled
• 1 cup chicken broth
• 22 oz can Cream of Chicken Soup
• 1 bay leaf
• 1 teaspoon black pepper
• ½ teaspoon salt

1. Roughly chop the cooked bacon.
2. Place half the chopped bacon and remaining ingredients into a 4-quart crock pot.
3. Cook on high for 4 hours, stirring occasionally.
4. Top each serving of soup with a tablespoon of the remaining crumbled bacon.

Print the Crock Pot Cream of Chicken Soup recipe below

Crock Pot Cream of Chicken Soup

Arlene Mobley - Flour On My Face

Crock Pot Cream of Chicken Soup is a comfort food best enjoyed on a cold or rainy day.

5 from 1 vote

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 5 mins

Cook Time 4 hrs

Total Time 4 hrs 5 mins

Course Soup

Cuisine American

Servings 6 servings

Calories 413 kcal

Ingredients  

1x2x3x

• ▢ 2 ½ - 3 lbs boneless skinless chicken breasts (cubed)
• ▢ ¼ cup sliced celery
• ▢ 1 medium carrot (cut into medallions)
• ▢ 1 small onion (or ½ cup of pearl onions)
• ▢ 6 pieces bacon (cooked crispy, divided and crumbled)
• ▢ 1 cup chicken broth
• ▢ 22 oz Cream of Chicken Soup
• ▢ 1 bay leaf
• ▢ 1 teaspoon black pepper
• ▢ ½ teaspoon salt

Follow Flour On My Face on Pinterest

Instructions 

• Roughly chop the cooked bacon.
• Place half the chopped bacon and remaining ingredients into a 4-quart crock pot.
• Cook on high for 4 hours, stirring occasionally.
• Top each serving of soup with a tablespoon of the remaining crumbled bacon.

Nutrition

Calories: 413kcal | Carbohydrates: 10g | Protein: 46g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1443mg | Potassium: 890mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1975IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

What is your favorite meal to eat on a cold or rainy Fall day?

If you are enjoying my Crock Pot recipes be sure to Pin them to Pinterest or share them with your friends and family!

For a look at more of my Crock Pot Soup recipes head here.

You can find all of my easy Crock Pot recipes here