The Best Creamy Chicken Soup
This creamy chicken soup is the perfect cold weather soup. Thick and hearty, it comes together fast and is perfect in bread bowls…or not!
I tried to come up with a million other creative names for this soup. But eventually I abandoned the effort.
Why? Because this creamy chicken soup is so amazing, it doesn’t need a fancy name to prove it.
Yes, it has vegetables. Yes, it has some absolutely delightful out-of-the-box pantry seasonings. But at the end of the day, it’s creamy chicken soup.
The best creamy chicken soup I’ve ever had.
Ultra Creamy Chicken Soup
This soup is really easy to make.
- simmer a bunch of vegetables in broth, bouillon and seasonings
- add milk and a simple roux (butter + olive oil + flour)
- thicken until rich and creamy
- add chicken
What sets this soup apart is how rich and creamy it is after thickening with the milk and the roux. And it gets thicker and more flavorful with time. As in: leftovers are a really, really desirable thing with this creamy chicken soup.
Let’s Talk Seasonings
There are a few seasonings in this soup that may come as a bit of a surprise.
First, turmeric. I’ve never added this vibrant, earthy spice to a creamy chicken soup before, but it’s amazing. It lends a pretty color and a subtle but delicious warm, peppery flavor.
Second, herbs de provence. This may not be a seasoning blend you have hanging around your cupboard, but if you are inclined to try something new, I’d highly recommend picking some up! (It’s delicious on eggs, roasted veggies, chicken…)
Herbs de provence is a blend of aromatic spices often used in French cooking. If you don’t have it, I’ve given some suggestions for substitutions in the notes of the recipe. The flavor of the soup won’t quite be the same without it, but you can experiment!
Since Alli, an awesome MKC reader, sent me this recipe last month, I’ve made it many times. For our family. To feed missionaries living in our area. For a take-in meal to several friends.
It was our favorite way to use turkey leftovers this year after Thanksgiving.
This soup is simple enough to be super kid-friendly, but so delicious, it’ll have the adults raving, too.
That little sprinkling of Parmesan, Asiago or Gruyere cheese on top kicks it straight up into gourmet territory. YUM.
What to serve with this:
Divine breadsticks or bread bowls
Fresh fruit or green salad
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Creamy Chicken Soup
Ingredients
Soup:
- 1 teaspoon olive oil
- 1 ½ cups peeled diced carrots (about 3-4 medium carrots)
- ¾ cup diced celery, about 3 stalks
- ½ cup diced onion, about 1 small onion
- 4 cups chicken broth, I use low sodium
- 2 cubes chicken bouillon or 1 tablespoon chicken bouillon paste or granules, optional (see note)
- 3 bay leaves
- 1 tablespoon dried parsley
- 1 ½ teaspoons herbs de provence (see note)
- 1 teaspoon turmeric
- ½ teaspoon garlic powder or 2-3 cloves garlic, finely minced
- ½ teaspoon coarsely ground black pepper
- 3 ½ cups milk or half-and-half or a combo (see note)
- 3-4 cups cooked chopped chicken
- Shredded parmesan, asiago or gruyere cheese, for topping (optional)
Roux:
- 6 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons butter
Instructions
- For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
- Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
- For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
- Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
- Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
- Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.
Notes
Recommended Products
Recipe Source: adapted from a recipe an awesome MKC reader, Alli R., sent me
137 Comments on “The Best Creamy Chicken Soup”
This is my most favorite soup on the planet. It is comfort food to the max! Agree with the addition of potatoes, especially the small white creamer potatoes, and cubed sweet potatoes are also an excellent addition!
This soup is one of my favorite recipes to make – our whole family LOVES it. So much flavor in a comfort soup.
Best soup ever!!! I thought I was going to need the instant pot so made it there the first time and as I moved down the recipe I realized instant pot was unneeded. However, that sauté setting on the instant pot was perfect so this time I still made it in the instant pot again. I didn’t add the optional potatoes last time, but this time I did and they are so perfect. So so so good!! Thanks for this recipe!!
Ok this is the one of the best soups I have ever made most likely the best creamy soup I have ever made. The flavor profile was so deep and rich and yet a simple chicken soup amped up. Thanks for the recipe as the other side of the house was overjoyed with seconds and thrilled with the homemade breadsticks that were served with it, and how easy they were to make. This website has yet to let me down. Thanks again.
Fantastic recipe. My picky kiddos declared it a masterpiece!
So good! My hubby had 3 bowls… at one sitting.
This is what I call a keeper. I will definitely make it again this winter. The spices were the key ingredient and made the soup one of the best I have made in quite awhile. It is right up there with the turkey and wild rice soup I make.
I agree this is the absolute best soup & I get rave reviews when I make it. But here is the link to the creator of this recipe. Ali needs to give credit to simply sated!
I made this recipe for creamy chicken soup today. It was totally worth the work! The soup is to die for!
This is our hands down favorite! The seasoning is perfect, and my daughter wants it every time she is home from college. Thanks, Mel! We love your recipes and they have made for many great memories!
I’m not a big soup person but this is my fourth time making this soup – the flavors are perfect and I love the way it makes the house smell on chilly afternoons! MAKE THIS SOUP!
I love this soup. Do you think I could sub out the chicken for ham? I have some ham I need to use!
Worth a try!
Herbs de Provence … there are so many variations to choose from. What brand did you use? Does the ingredients contain any lavender? Thanks!
I usually use the Penzeys brand and yes, it does include lavender.
I used Badia brand, which also includes lavender (btw you can’t taste it.) This soup is sooooo good!!! It smells heavenly while cooking and tastes even better. You know the recipe is a keeper when your cat whines for some. Yes, for real. The scent clearly had her name written all over it! I thoroughly rinsed off some chicken – she scoffed it down, licked her chops, and stopped whining. Thanks again! .
Sooooo delicious! I will be making this soup many times for family and friends.
It’s been oddly cold and rainy here for the first week of October, so I was looking for something cozy and delicious to warm us up. This was FANTASTIC! I knew to check out Mel’s for a recipe because everything I’ve made has been a wonderful success! This is my first review, but now I’m feeling motivated to review my other favorite recipes here in hopes of encouraging others to try them during their browsing too! Thank you, Mel!!!
Do you feel like noodles could be added to this recipe?
It’s a thick, rich soup, so the noodles might not be the star of the show like they are in chicken noodle soup, but many people have added noodles and loved the end result.
I adore this soup! I’ve made it twice now, and I use poultry seasoning in place of herbs de provence. The first time I made it, I added in a few chopped up potatoes, but this second time I added in a package of shelf-stable potato gnocchi during the last stage of cooking (so after the milk/cream has been added and it is up to a simmer again). It’s a total game changer, and I won’t make it any other way now.
Also, some kind of bread for dipping is a must. That’s my husband’s favorite part, so when I plan to make this, I throw some chicken into my mini slow cooker and the ingredients into the bread maker so both are ready by the time I make the soup in the evening.
I made this last night and it was heavenly! Easy, rich and reminded me of childhood. Love the addition of Tumeric a relatively new spince to American palates. I added Orzo but it would be great with potatoes or rice as well. I also added a little chopped collard greens which added a beautiful vibrant color.
Nom Nom!
This soup was so easy to make and delicious!! I added 3 potatoes which seemed to be a good amount. I also made Mel’s -Super Easy French Bread Rolls…went perfectly with the soup!
Oh wow, this is so good. I usually add/subtract to any recipe. But this is so good, so rich, so full of taste, I changed nothing about the recipe. Made the garlicky cheese biscuits to go with it. Again: ridiculously delicious!
I made this soup tonight and it was wonderful. I followed it to the letter, but I also added some chopped Yukon gold potatoes to it because we like them. The soup was so delicious and the house smells amazing! Thank you for the recipe.
This was delicious and easy. My entire family liked it and that never happens.
AWESOME!!!! Thank you so much for this recipe.
Family requested chicken noodle soup, but those are normally bland. This was a big hit! Made it with a few Yukon gold potatoes and everything else exactly like it was written. We paired it with a copy cat Olive Garden bread stick recipe. Will make again! Delicious.
I was looking for something for turkey leftovers and boy did this hit the spot! I added potatoes (hungry teens) and we were fighting for seconds! My family has requested this several times since – which is unreal as normally I can’t make something more than twice a year.
Mel you are always my first stop when I’m looking for something new! You never let me down!!
Thanks so much, Debbie!
I only have skim milk could I add some carnation evaporated milk to my milk and how much
You could definitely try! Maybe half skim milk, half evaporated milk?
This is amazing. Herbs de province is new to me but well worth putting in this soup. I plan to make it a staple.
Let me start off by first saying that I NEVER leave reviews on recipes. Ever. But I felt, in this case, I was obligated to, and that I owed the world a favor by adding a review in order to get this recipe out to the world. That being said, this is hands down, by far the best soup I have ever made or eaten. Literally. My boyfriend would not stop talking about this soup, and actually hasn’t stopped…I made it 4 days ago! He wants me to make it again today!! Do yourself and your loved ones a favor and make this soup. Right. Now. (I did add pearl couscous to it because I wanted to!) Thank you Mel’s Kitchen Cafe!!!
Excellent Recipe! Will certainly make it again…many times, I’m sure! Glad I got to know about your site when I Googled Creamy Chicken Soup. I have pinned many of your recipes and can’t wait to give some of them a try!
I wonder could this be blended? Like before one adds the chicken, maybe? Or do you think that would mess us the texture too much? Thank you!
Worth a try!
I haven’t made soup in ages because my kids aren’t fans but I wanted to try this. One word WOW! So much flavour, I will be making this often. Thank you for a lovely recipe
I’ve been making this soup for years and got it from Simply Sated site on pinterest…it is the best but it’s pretty much her exact same original recipe! https://www.simplysated.com/category/recipes/entree/soups/
After eating a bowl of this soup I think i have a idea of what women are talking about when they mention a orgasim in their mouth!
Amazing soup!
I made this tonight for my lunches this week and it was super delicious! I used a mixture of half and half and milk and I substituted paprika because I didn’t have turmeric. I will definitely make this again! Thank you!
Just made this soup, my husband and I are recovering from the Covid, and our sense of smell is diminished. But, we can definitely smell and taste tonight. Soup is delicious, just what we needed.
Delicious. Our family loved this soup.
This is is a hit time and time again. Kids love it. Parents love it. Everyone loves it. I added in some rice and it made it so yummy and hearty. Thanks again Mel. You are such a wonderful resource!
I just made this soup. I am not known for my cooking but this was delicious!
This soup is so delicious! A perfect meal for a cool spring day! Loved the new spice! Thanks for another tasty recipe!
This is the best chicken soup recipe I have found! Definitely a keeper!! Thanks for a great recipe!
I’m glad this Creamy Chicken Soup recipe just popped up on my phone. I read over it and decided to try it because I had a large bag of cubed chicken that I needed to cook & most of the ingredients. My family really like it. I was asked twice to make it again and I did.
I was in a little hurry and did not prep the roux, and still, this soup came out so delicious. My family was pleased and this will most definitely be a staple recipe. Thank you!!!
Made this soup tonight and it was amazing!!!! Easily became our top favorite soup! I think my husband and I will be fighting for the leftovers!
Very delicious and definitely earns the title of ultimate comfort food. I would feel better about eating a healthier version (less inflammatory) by cutting out the milk/half and half. I’ll search through the comments to see if this has been done before. But I will say my 3, 5, & 7 year old kids all gobbled it up and loved it!
Looks good, I am making it right now…when was I supposed to add the garlic cloves? With the carrots and celery?
Yes, in step #1 (where it says garlic powder).
This really IS the best creamy chicken soup! I scarfed it down and am for sure putting on my menu rotation!
Made this tonight. Followed the recipe exactly and then added canned new potatoes (such an easy short cut!) with the chicken.
Delicious soup! I’d never used Herbs de provence and was nervous when I saw it included lavender. It was so yummy though! New fave soup recipe. Thanks Mel!
Best soup ever!! I used whole milk, and I didn’t have Herb’s de provance(sp) I just made do with what was in my cupboard. The whole family loved it last night, my husband took leftovers to work and I just got a text from him saying that he thinks it’s the best soup hes ever had! This one’s a keeper!
I made this tonight, and it was a huge hit! I added 4 red potatoes (unpeeled) and used 1 1/2 cups of milk (I don’t like my soup milky-tasting). I made up the difference with liquid in broth. I heaped up the flour for the roux. And I did use the optional bouillon paste. This is definitely a keeper! Thanks Mel!
I made this and my family loved it. Even my husband, who is normally not a fan of soup. I used 1/2 and 1/2 and didn’t add parsley cause I was out. I used poultry seasoning instead of herbs de Provence. I added 1 Yukon gold potato and topped with Parmesan cheese. Yummy!
This recipe is insanely good. I didn’t use Herbs de Provence just because I didn’t have any on hand, I used poultry seasoning instead. Otherwise I followed the recipe exactly, served over egg noodles. The family loved it, it’s definitely going into the regular rotation. Thanks Mel!
Love! Love! Love! I made your Creamy Chicken Soup last night and WOW was it good. I did add a diced yukon gold potato like you recommended. This goes in my favorites file. It really is the BEST Creamy Chicken Soup. Thanks Mel!!
Your recipes never fail! I used coconut milk in place of the milk and it was so good!! Kid and adult approved! Severed with homemade sourdough garlic bread and lots of fresh fruit.
I used two cans of full fat coconut milk.
I was getting ready to make your easy Chicken Noodle Soup for the 1000th time, when I decided at the last minute to change it up and make this instead. It was so good and my kids liked it just as much and chicken noodle! I didn’t have herbs de Provence, so I subbed poultry seasoning (they have almost the same ingredients). I also omitted the celery and added a bag of frozen peas at the end. I had the problem of my roux not becoming a paste, like some others have, and I ended up adding another 1 1/2 T flour to the roux, hoping it would thicken up. However the butter in the roux was getting pretty brown, so I had to take it off before it burned. I still added it to the soup even though it never became a paste and the soup still thicken up really well. I served it with your Buttery Pull-Apart Bundt bread and it was a terrific meal!
My 1 and 5 year olds ate this! Hubby loved it too! It’s going in our frequent meals rotation
Hi, can you please tell me how long you whisked the butter oil and flour together on medium heat to form the roux? We are making the recipe tonight and it seemed like I whisked forever but did not get a paste. Even without the roux, it is a delicious soup! Thanks, Stacia
Hi Stacia, it doesn’t take long, just 20-30 seconds or so. What was the texture of your butter/flour mixture?
This soup was AMAZING!!! I added an extra can (2 cups) of chicken broth and orzo pasta and it was heavenly. This is my first time posting but I’ve been following your recipes for years and love them all! My kids know that everything good I make is yours haha.
Thank you so much for taking the time to comment, Laura!
I just made this soup. I am not known for my cooking but this was delicious!
This was yummy! I added potatoes with my veggies. I think next time I’ll be sure to add salt at the beginning with the veggies so they’ll absorb more flavor. And I’ll try adding a little more garlic I think. I forgot to shred some parmesan as a topping, and I think that would have really added to the flavor. Lastly, though it was good texture-wise as-is, but next time I’ll be adding mini-gnocchi because we love it!
This soup was delicious! Very flavorful…my new favorite!
Holy cow, this was outstanding! We didn’t have herbs de provence on hand so I subbed with 1 teaspoon of Italian herbs blend. I used rotisserie chicken which was perfect and easy (I keep a stash in the freezer) and Better than Bullion roasted chicken flavor. Followed everything else to a T. I definitely recommend half and half over milk. We always have milk and heavy cream (in coffee, so good) on hand so I often mix the two and voila, half and half. Thanks Mel!
Thanks for letting me know what you thought, Claire!
This soup is so yummy! My daughter fell in love with it. Cream of chicken soup is her favorite. She loves it so much it is her new birthday dinner. Not that I mind. I sneak out a bowl for myself before I take her the pot lol. Thank you for this recipe. I cant wait to try some more of your recipes.
Sounds like a wonderful soup and l can’t hardly wait to make this.
Fantastic! I was not able to get my hands on the herbs de provence but I did a pinch each of the ones you suggested and a sprig of fresh rosemary. WOW! The flavor of this soup is just incredible. The best part was that my four year old and one year old both *scarfed* it. That is very rare in our house! Thanks, Mel!
I love it when that happens!!
This soup was a winner with everyone at my house!
Yay, thanks Marisa!
This recipe was a hit! The only change I made was adding 1 tsp of cayenne for some heat and 1 tsp of curry powder which complimented the soup nicely. This will be added to our regular rotation.
Thank you Mel
I think cayenne would be amazing in this! Thanks for the idea!
Very, very delicious! Huge hit in my house. Added potatoes because all delicious soups must have them. 🙂
How many potatoes did you add?
Maybe about 6 or 7 medium Yukon golds.
Yum! Great for a blustery night!
This was tasty! I poached the chicken with the broth, veggies, and herbs. I didn’t end up using the herbs de Provence because I don’t care for fennel seed, so I used basil, oregano and thyme. I made with the divine breadsticks and I admit I was surprised how good they are with such little effort and time put into them. I will be making both recipes again! Definitely add plenty of salt to taste and the addition of the chicken bouillon/paste is highly recommended to enhance the chicken flavor. Thank you!
Thanks for the review, Taylor! I appreciate it!
Made this last night and it is the BEST! Going to make it again and add Reames egg noodles to it.
Best chicken soup I’ve made it was so easy I had all the ingredients I needed hmmm good and we had it with my fresh sour dough bread
YUM!
Great soup Mel! I made them alongside your breadsticks and they were the perfect pair. Both took about an hour to make so it was great timing.
I have one small question–when you add the onions, celery, and carrots, do you cook them for any time in the olive oil before you add the broth? The recipe did not say but I ended up cooking them for a few minutes to soften them a bit (and it turned out great!). Do you normally add the broth right away?
I don’t saute the carrots or celery before adding the broth but it’s definitely not a problem to do so!
Made this tonight and it was bomb! My family agrees. I will definitely add this to our soup rotation. Thanks for another yummy recipe that makes me feel like a rockstar in the kitchen, Mel!
Does this soup freeze well? Thanks
The high dairy content may mean it’s slightly grainy after it’s thawed, but it’s worth a try.
This was delicious. I made it with the potatoes as you suggested. I have to make soups gluten free for my daughter so I used 3 T of cornstarch (in place of the flour roux) and added that to one of the cups of milk to make a slurry. Then I added it to the veggie mixture after it simmered. Came out great! Thanks for this recipe!
Thank you for the gluten free adaptation, Renee!!
Outstanding soup Mel! I swapped out the milk for a can of full fat coconut milk and added potatoes. It was so good, I ate a bowl for breakfast-I couldn’t wait for lunch! 🙂
Sounds like really yummy changes – thanks, Sarah!
We had this for dinner last night, but since I didn’t have Herb de Provence I followed your suggestion and added pinches of the herbs you listed. The flavor was so good and now I think I need to go buy the real stuff to try it out!
Thanks for checking back with a report on subbing in herbs for the herbs de provence, Nicole. Glad you liked the soup!
Looks delicious! I plan to make it very soon!
I blend up a bag of corn and add that to the base of the soup.
How much potatoes do you use when you choose to add them in?
I usually use three medium size potatoes – so maybe about 3-4 cups.
This reminds me of the soup my dad made every year after thanksgiving. He also thickened it with a roux, and his secret ingredient was curry powder, which gave it a similar color. It was delicious!
Sounds amazing! I love curry powder in chicken soups (one of my favorite chicken and wild rice soups has curry powder and it is so yummy!)
I had all of the ingredients so I made it for dinner tonight. I was a little short on chicken and I was trying to stretch it to feed my hungry family of 7 so I added some home style cooked egg noodles. It was really yummy and will go in my rotation for quick flexible meals.
The homestyle noodles sound AMAZING in this, Jamie! I’m glad your family enjoyed the soup!
This is amazing soup!!. My kids loved it too. Didn’t have any chicken or herbs de Provence, but I added the potatoes and your suggested substitutions of other herbs and it was great. I just ordered herbs de Provence because I want to try the difference. Also, I never ever would have thought of turmeric for a chicken soup. So unique and delicious!
Another winner Mel! Followed the recipe exactly and it was so delicious! Even my soup-adverse husband loved it! We used the last of the queso fresco and the saltiness it added was perfect!
I bet the queso fresco was so good – a little punch of salty cheese on top of this soup is just what it needs. Thanks, April!
Made today for a friend who just had surgery,
Dang it’s good !! Here I go making more for meee!
I made this for dinner tonight and it is yummy! I haven’t really cooked with turmeric before so I was a little skeptical, but it turned out so good! You definitely need to add salt at the end like you recommend. My husband served his mission in the south of France so he was excited to use the herbs de Provence in the soup. This will be a repeater for us.
Thanks for the review, Madison!
Darn! I just made this and it has no flavor whatsoever so far. I did a pinch of rosemary, thyme, sage, oregano and basil in lieu of the herbs de Provence which I couldn’t find at the store. I wonder if there is supposed to be salt in the recipe? I’ll add some for sure, just wonder if it got missed? I did the tablespoon of boullion paste, I thought that would be salty enough but no.
Hey Chelsea, did you see the note in step #5 to season with salt and pepper to taste? You are right, adding salt is important for flavor; I didn’t include salt in the recipe mostly because of the broth and bouillon (every brand is a bit different in salt content). Definitely add some salt if you haven’t started eating yet.
Looks delicious! When you are giving soup as a take in meal do you have a standard go to container that you use? I hate to take in meals with my personal dishes that people need to return.
Hi Jenifer, I use inexpensive rubbermaid (or off brand) type containers and make sure to let the friend/neighbor know they can keep or toss but I don’t need them back.
I use the half gallon mason jars. They look pretty and I let folks know I don’t need them back.
“1-2 teaspoons tablespoon olive oil” needs correcting. Which is it, teaspoons or tablespoons?
It’s teaspoons. I just edited the recipe.
Do you ever add noodles or dumplings to this recipe? Or is it enough without those? It sounds delicious!
I don’t add noodles or dumplings because it’s plenty hearty without (if I increase anything, it’s the carrots or I add potatoes), but you could definitely experiment.
I started making this recipe as soon as I finished reading it to make sure I had all the ingredients. Delicious, for sure!! I will definitely include potatoes next time.
I love that you made this so quickly, Jessica! Thanks for reporting back!
Ooo, can’t wait to try this with turmeric! I’ve recently become a fan. I can’t remember if you are near a Trader Joe’s, but if you are, go get some mini ravioli (in the dried pasta section) and add them as noodles in creamy chicken soup. It will rock. your. world! Also, try Italian seasoning if you don’t have herbs de Provence, it’s different, but yummy.
Yum! Great idea on the mini ravioli!
I love the introduction of herbs de provence! Very excited to try this. My next door neighbour brought me some from her home town in the Alsace Lorraine region of France last summer, and I have been looking for lovely new things to try with it ever since. Thanks!
Oh wow, that’s amazing!
What brand of Herbs de Provence do you recommend? There are so many choices on the internet and it does not appear that they all contain the same herbs. Help!
I have the Penzey’s brand.
This looks amazing? Can this soup be made in a crockpot?
I haven’t tried it – I think it would keep warm in a crockpot really well but making it start to finish might require some adaptations.
I made this yesterday in the crockpot, and it was so easy and delicious! I had frozen chicken breasts, so I put those in the crockpot all day with the veggies, seasonings, and broth. Once the chicken had cooked, I shredded it (without even taking it out of the crock pot, because I’m all about getting fewer dishes dirty! :)). About an hour before serving, I made the roux on the stove, whisked in the milk and cooked/stirred that for a few minutes, and then added that mixture to the crockpot for the last little bit of cooking time. We topped with parmesan as recommended, and we loved it! This one will definitely be going into our rotation of easy favorites.
Hi! I signed up for Prepear with your meal plans. I love it!! Will these new recipes you post make it into the family favorite ongoing meal plan?
Yes! I add all my new recipes to Prepear. Sometimes it takes a day or so, but if you want them added immediately, you can click the “save to prepear” button up there in the recipe.