Served on a bed of smashed potatoes, this creamy chicken soup is deceptively simple and comforting.
To begin, place 1 1/2 pound of boneless, skinless chicken breasts in your crockpot. Sprinkle with 1/2 teaspoon each of salt & pepper.
Pour in 2 cups of chicken broth.
Add in a 12 ounce can of evaporated milk.
To those, add 1/2 teaspoon each of thyme and rosemary and a teaspoon of parsley. Cover and cook on low for 5 hours.
Stir in 4 ounces of Neufchatel cream cheese.
Add in 2 cups of broccoli florets and cook covered for 5 more minutes or until the broccoli is just tender.
Serve on a bed of rice or lovely smashed potatoes.
In peace I will both lie down and sleep, For You alone, O LORD, make me to dwell in safety.