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.