Crockpot Creamy Chicken and Veggie Soup (low carb)

This crockpot chicken and veggie soup features a rich, creamy broth, lots of tender veggies, and juicy chicken. Seasoned with dried herbs and spices, the low and slow cooking process enhances the savory flavor. Hearty and nutritious, it’s a low-carb comfort food the whole family will love! 

Crockpot Creamy Chicken Soup Recipe

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    What can I expect? 

    Typically, chicken and veggie soup recipes contain noodles, but not this version! Instead, we load the broth with mushrooms, peas, celery, cauliflower, zucchini, and onion. Then, we add shredded chicken for protein and stir in heavy cream and cream cheese for rich flavor and fats to keep you full. 

    Just layer everything in a crockpot, and let it do all the hard work. There’s no need to hover over a hot stove! Instead, combine the ingredients in the morning, and come back after they cook. Then, all you’ll have to do is shred the chicken and stir in the dairy, and dinner is served. 

    Packed with fiber, nutrients, protein, and fats, this soup is so filling you won’t even miss the carbs! 

    Is Crockpot Creamy Chicken + Veggie Soup Healthy?  

    Homemade Chicken Vegetable Soup Recipe

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      Let’s take a look at the main ingredients: 

      • Chicken
      • Mushrooms
      • Peas
      • Celery
      • Cauliflower
      • Zucchini
      • Onion
      • Chicken Broth
      • Heavy Cream
      • Cream Cheese

      Chicken, vegetables, and chicken broth are all natural, nutritious ingredients. Use them to add protein, nutrients, and flavor to a variety of recipes. 

      But what about heavy cream and cream cheese? Is dairy healthy?

      Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

      Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and try to eat less. 

      Sugar is what makes food unhealthy.

      Most chicken and veggie soup recipes are made with pasta noodles. Noodles are made with white flour (starchy carbs), which digests similarly to sugar. 

      In a single serving of pasta, you’re already up to 42g of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

      Omit the pasta, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy. 

      Enjoy this crockpot creamy chicken + veggie soup knowing it supports your well-being. Learn more about eating less sugar here.

      Crockpot Creamy Chicken + Veggie Soup Tips

      Easy Creamy Chicken Soup

      1. Have leftover chicken? 

      Buy chicken in bulk to keep the price low, and use the extra protein to make juicy chicken breasts, spinach & cheese stuffed chicken breasts, or feta artichoke chicken

      2. Add a side

      You can easily enjoy this soup on its own as a complete meal. However, if you’re feeding a crowd, try pairing it with sides like lemon parmesan salad or low carb dinner rolls to make it even more filling. 

      3. No crockpot? 

      If you don’t have a crockpot, you can make this soup on the stovetop instead! Combine all the ingredients except the heavy cream and cream cheese. Cover, and let the mixture simmer over medium heat until the veggies are tender and the chicken cooks through. Then, shred the chicken, and stir in the dairy. 

      4. Store leftovers

      Store leftover soup in an airtight container in the fridge for 3-4 days. Reheat individual portions in the microwave, and enjoy them throughout the week!

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      Feasting on bold, flavorful food and staying healthy are not mutually exclusive. Fill your kitchen with foods that taste good and are good for you.

        Crockpot Creamy Chicken and Veggie Soup (Low Carb)

        Print Recipe
        Crockpot Creamy Chicken and Veggie Soup (Low Carb)
        Prep Time:15 minutes


        • 1.5 lbs boneless skinless chicken breasts
        • 8 ounces sliced mushrooms of choice
        • 1 cup frozen peas and carrots
        • 1 celery stalk
        • 1 cup riced cauliflower
        • 1 medium diced zucchini
        • 1 small onion finely chopped
        • 1 tsp onion powder
        • 1 tsp garlic powder
        • 1 tsp dried thyme
        • 1 tsp dried rosemary
        • 4-5 cups chicken broth
        • ½ cup heavy cream
        • 4 ounces of cream cheese room temperature
        • Salt and pepper to taste
        • Fresh parsley for garnish


        • Place the boneless, skinless chicken breasts at the bottom of the crockpot. Add the mushrooms, carrots and peas, celery, cauliflower, zucchini, and chopped onion on top of the chicken.
        • Sprinkle the onion powder, garlic powder, dried thyme, dried rosemary, salt, and pepper over the ingredients in the crockpot.
        • Pour the chicken broth over the ingredients, ensuring that the broth covers the chicken and vegetables.
        • Cover the crockpot and cook the soup on low for 6-8 hours or on high for 3-4 hours. This slow cooking process allows the flavors to meld and the chicken to become tender.
        • Once the soup is fully cooked, use two forks to shred the chicken directly in the crockpot. The chicken should easily fall apart and blend with the vegetables and broth.
        • Right before serving add the cream and cream cheese. Stir until cream cheese has melted.
        • Ladle the chicken and veggie soup into bowls and garnish with fresh parsley.



        Please let us know how it turned out! Leave a comment and rating below!
        Recipe from Neutral Eating:
        Servings: 6
        Author: Neutral Eating
        Crockpot Chicken Soup Recipe

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