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

Ingredients

2 1/2 – 3 lbs boneless, skinless chicken breasts cubed
1/4 cup sliced celery
1 medium carrot cut into medallions
1 small onion or 1/2 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
1/2 teaspoon salt

Directions

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.

Print the Crock Pot Cream of Chicken Soup recipe below