Ingredients
8 boneless, skinless chicken thighs
2 cups chopped celery
1 medium onion, chopped
4 garlic cloves, minced
4 cups low-sodium chicken broth
4 oz cream cheese, cubed
2 tbsp olive oil
1 tsp dried thyme
1 tsp smoked paprika
1 tsp sea salt
1/2 tsp black pepper
2 tbsp apple cider vinegar (optional)
Instructions
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until lightly browned, then place in the slow cooker.
Add remaining oil, onions, garlic, celery, thyme, paprika, salt, and pepper to the slow cooker.
Pour in chicken broth, ensuring ingredients are submerged.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Once cooked, remove chicken and shred into bite-sized pieces. Return to the slow cooker.
In a blender, combine half the soup and cream cheese (reserving the other half). Blend until smooth and creamy, then stir back into the slow cooker.
Adjust seasoning and stir in apple cider vinegar (optional).
Notes
For extra collagen, leave chicken skin in the soup while cooking and remove before serving.
Substitute chicken thighs with boneless breasts for a leaner option.
Store in an airtight container in the fridge for 4-5 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 340
- Sugar: 1g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg