Gather all your equipment: a large slow cooker, a sharp knife, a cutting board, a whisk, and a ladle. This makes the process smooth and enjoyable.
Using your sharp knife and cutting board, dice the chicken breasts into 1-inch cubes. This helps them cook evenly and stay juicy. Set aside.
Chop the carrots and celery into small, uniform pieces, about 1/4 inch. Smaller pieces will cook faster and meld nicely into the soup.
Add the chicken cubes, chopped carrots, celery, minced garlic, dried thyme, and bay leaf into the slow cooker. Pour in the chicken broth, enough to cover all the ingredients, roughly 4 cups.
Turn the slow cooker to low and let everything cook for about 6 hours. The house will fill with a fragrant aroma as the chicken and vegetables soften and develop flavor.
Once cooking is done, remove the bay leaf and give the soup a gentle stir. Add the cream cheese chunks into the hot soup. Use a whisk to blend it in thoroughly, creating a smooth, velvety broth.
Check the consistency of the soup. If it’s too thick, stir in a splash of hot chicken broth or water. If it’s too thin, leave the lid off and let it cook for a few more minutes to thicken slightly.
Taste the soup and season with salt and pepper as needed. For a bright note, squeeze in a little lemon juice if desired, and stir well.
Use a ladle to serve the warm, creamy soup into bowls. Garnish with fresh herbs if you like, and enjoy the comforting aroma of this velvety dish.
