Easy Creamy Chicken Soup

Chicken soup is my favorite rainy-day comfort food. I love them all. Creamy soups, gingery broths, bone broth, chicken with rice, chicken with pasta they’re all fantastic.

This version is especially easy because you can toss everything into the crockpot or Instant Pot and let it do the work. I used chicken thighs for extra flavor and russet potatoes to naturally create that creamy texture. You can add whatever vegetables you have on hand. I had spinach and carrots, so those went in too.

For a different twist, try adding ginger, miso, or a splash of soy sauce to deepen the flavor and give it a savory, umami boost.

Easy Creamy Chicken Soup

All the best things from chicken noodle soup, but creamier, richer and easier!

Print Recipe Pin Recipe

Servings: 4 people

Course: Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 pound chicken boneless skinless chicken thighs or breast
• 32 oz chicken broth
• 1/2 cup ditalini pasta
• 2 medium peeled russet potatoes chopped
• 2 tbsp chicken powder
• 1 tbsp black pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 cup chopped fresh spinach
• 1 cup chopped fresh carrots
• 1 tbsp corn starch
• 2 tbsp water

Equipment

• 1 Crockpot or Instant Pot

Method

 

1. Add chicken, broth, chicken powder, carrots and potatoes to the crockpot or Instant pot
2. Cook on high for 6 hours
3. Add in the spices, spinach, ditalini and corn starch
4. Cook on high for an additional 30 minutes
5. Pull apart the chicken (I was able to use a wooden spoon to break it into piece right in the pot)
6. Salt and pepper to taste and serve