Slow Cooker Creamy Chicken Meatball Soup
Super easy and flavorful slow cooker creamy chicken meatball soup. A perfect meal to warm up with all winter long!
Ingredients
Soup:
- 1 C yellow onion
- 1 C celery
- 1 C carrots
- 15 oz whole kernel corn, drained
- 4 cloves garlic
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 2 tsp chili powder
- 2 bay leaves
- 6 C chicken broth
- 1 C heavy cream
- 3 Tbsp cornstarch
Meatballs:
- 1 lb ground chicken
- 1/2 C seasoned breadcrumbs
- 1 large egg
- 1/4 C parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp red pepper flakes, optional
Equipment
Instructions
- Prepare your vegetables. Chop the onion, celery and carrots. Mince garlic. Drain corn.
- To the bowl of a 5-6 quart slow cooker, add prepared vegetables, spices and bay leaves. Top off with chicken broth. Cover and cook on high for an initial 3 hours (or 6-7 hours on low).
- Meanwhile, prepare meatballs. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, mix together meatball ingredients until well combined. Portion out and shape into roughly 8g sized mini meatballs. This will create roughly 70. Place shaped meatballs on prepared baking sheet. Bake for 10-15 minutes. Set aside until ready to add to the soup.
- When initial cook time is up, remove and discard bay leaves. Whisk together cream and cornstarch until smooth. Pour into slow cooker. Stir to combined. Carefully add cooked mini meatballs. Continue cooking for an additional hour.
- Taste and adjust seasonings as desired.
- Serve warm.
Notes
Recipe serves roughly 8, depending on portion size.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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