Crockpot creamy shredded chicken soup

Ingredients

• 800 gr. chicken thigh (around 4 pieces.)
• 1 medium red onion
• 1 tsp crushed garlic
• 4 medium celery sticks
• 2 medium carrots
• 4 cups chicken broth
• 1/4 cups heavy cream
• 1 tbsp fresh parsley
• 1 tbsp fresh dille
• 1 tbsp fresh chives
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp sweet paprika
• 1/4 tsp white pepper
• Salt and cracked pepper

Method

1. Start by dicing up all the vegetables and add them to the crockpot.
2. Now chop up the herbs, mix these with the vegetables in the crocktpot. Add the salt and pepper, don’t add to much salt because the broth is probably salty.
3. Layer the chicken on top of the vegetables and cover with the chicken broth, turn on the crockpot.
4. Set youre crockpot for 6-7 hours on low or 4-5 hours on high. Keep an eye on the chicken, once it’s cooked you can shred it in de crockpot.
   Tip: I always use two forks to shred meat, hold the meat with one fork and shred with the other 🙂
5. In the last 30 minutes or so add the cream to the soup, have a final taste and add salt or pepper if needed.