Great for a game-day get-together, this hearty and creamy soup feeds a crowd with little hands-on time required.
8 cups chicken broth
1 1/2 pounds sweet potatoes, peeled and cut into 1/4-inch pieces (about 4 1/2 cups)
2 (1-lb.) bone-in skinless chicken breasts
2 cups fresh corn kernels (from 4 ears)
2 cups chopped yellow onion (from 2 onions)
1 1/4 cups chopped red bell pepper (from 1 large bell pepper)
1 1/4 cups chopped yellow bell pepper (from 1 large bell pepper)
1 cup chopped celery (from 3 stalks)
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup heavy cream
5 tablespoons cornstarch
1/4 cup chopped fresh flat-leaf parsley
Finely chopped chives
How to Make It
Combine first 10 ingredients in a 6-quart slow cooker. Cover and cook on HIGH until chicken and sweet potatoes are tender, about 4 hours. Remove chicken from slow cooker. Coarsely shred, discarding bones; set aside.
Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Top with hot sauce and chives.
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