Crockpot Creamy Chicken Soup (Low Carb Friendly)

Summer has ended and now my favorite season has begun, Soup Season! As soon as there is a chill in the air I am ready with a crockpot on the counter and a ladle in my hand. Every year during Soup Season I make it my personal goal to make one soup from scratch every week.

This week’s soup making inspiration came from a new seasoning mix that I bought and fell in love with over the summer. After using this seasoning mix in a BBQ rub I’ve been looking for other ways to incorporate it into my cooking. Thus the soup idea was born.

The Herbs De Manhattan Seasoning Mix is a wonderful blend of dried marjoram, thyme, peppercorns, star anise, cassia, fennel, clove, and other spices that are apparently the secret ingredients to the mix. All of these flavors created the perfect starting point for this deliciously awesome Creamy Chicken Soup.

Crockpot Creamy Chicken Soup (Low Carb Friendly)

This soup is a creamy and herbaceous comfort food. It's rich but not too heavy for a warm and happy tummy.
Prep Time30 mins
Cook Time4 hrs 30 mins
Total Time5 hrs
Course: Soup
Cuisine: American
Servings: 6 people


  • 2 stalks celery chopped
  • 1/2 medium yellow onion chopped
  • 4 cloves garlic minced
  • 3 tbsp butter separated 1 tbsp and 2 tbsp
  • 8 oz cream cheese softened
  • 1 cup cream
  • 3 cups chicken broth
  • 8 chicken tenderloins can substitute with 4 breasts
  • 2 tbsp Herbs De Manhattan Seasoning Mix available at
  • salt and pepper to taste


  • Ingredients
  • Put 1 tbsp of butter, celery, and onions in the crockpot. Let them cook on high for 30 minutes stirring occasionally. 
  • While the celery and onions are cooking, melt the remaining 2 tbsp of butter in a large skillet on medium low. Then add the garlic and let it sweat. (Do not let the garlic brown) 
  • While the garlic is cooking, season the chicken with Herbs De Manhattan Seasoning Mix, 1 tbsp on each side. Add salt and pepper to taste. 
  • Turn the heat up to medium high. Add the seasoned chicken to the skillet. Cook the chicken for approximately 5 minutes on each side to get a nice golden sear. 
  • Remove the chicken and cut into bite sized cubes. (Don’t worry if the chicken isn’t cooked all the way through. It will finish cooking in the crockpot) Turn the crockpot down to low.  Stir in the chicken. 
  • Deglaze the skillet with 2 tbsp of chicken broth on low. Pour the contents of the skillet into the crockpot. Stir in the rest of the chicken broth. Cover and let cook for 4 hours.
  • In the last 10 minutes of cooking, whisk in the softened cream cheese. Let cook until melted and fully incorporated with no clumps. (If you soften the cream cheese in the microwave for 20 seconds at a time until you can stir it into a creamy texture, it will combine more easily)
  • Stir in the cream just before serving. 
  • Ladle into bowls and enjoy!


Some good additions would be mushrooms, cauliflower, and bacon. If you do add bacon, try cooking the chicken in the bacon grease instead of butter to give it a more pronounced bacon flavor. You could also add some red pepper flakes for a spicy little kick.
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