This Simple Creamy Chicken Soup is the definition of comfort food.
Hmmmm. Actually, the definition of comfort food (I just looked it up) is: food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.
I believe I have just re-defined comfort food. No longer must it be associated with a high sugar or carb content. Certainly not in the case of this Creamy Chicken Soup. We can associate it with home cooking (because we will be at home, cooking it) and it is likely that your children will someday associate it with their childhood.
But there is no pasta or potato involved in the making of this soup to make it high in carbs. Add some if you like. I’m personally in it for the chicken and the cheese. I find it delightfully comforting.
Simple Creamy Chicken Soup
- 1-2 pounds boneless chicken thighs or breasts
- 10-ounce can Rotel
- 32-ounces (4 cups) chicken broth
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 8-ounces softened cream cheese
- 1 cup heavy whipping cream
- 2 cups shredded Colby jack or cheddar cheese
- Place chicken, Rotel, broth, salt, and paprika into an Instant Pot or Crock Pot
- For Instant Pot: Seal and cook on manual at high pressure for 15 minutes. Quick release.
- For Crock Pot: Cook ingredients on low for 6-8 hours or until chicken is no longer pink.
- Remove chicken from Crock Pot or Instant Pot. Shred it and put it back into the pot.
- Stir in cream cheese, cream, and shredded cheese until smooth.
- Serve with frozen corn sprinkled in if desired
I added a carb by sprinkling frozen corn into our soup to cool it and sweeten it. So I guess this meets the definition of comfort food after all!
Don’t have an Instant Pot? I have and love this one.
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