Ingredients:

  • 1 pound boneless, skinless chicken breasts, diced
  • 4 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups fresh broccoli florets
  • 2 medium carrots, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt (or to taste)
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 cup shredded cheddar cheese

Instructions:

  1. Dice chicken, chop onion, mince garlic, slice carrots, and cut broccoli into florets.
  2. Place diced chicken, chicken broth, onion, garlic, carrots, thyme, pepper, and salt in the crock pot.
  3. Cover and set the crock pot to low for 6-8 hours or high for 3-4 hours.
  4. In the last 30 minutes of cooking, stir in the broccoli florets.
  5. In a bowl, whisk together the heavy cream and flour until smooth.
  6. Stir the cream mixture into the soup; add shredded cheddar cheese and mix until melted.
  7. Taste and add more salt or pepper as needed.
  8. Ladle into bowls and enjoy your creamy chicken broccoli soup!