slow cooker chicken soup recipe

This slow cooker chicken soup is a twist on the classic, but with a focus on simplicity and flavor depth. I love how it makes the house smell like a Sunday roast, even on a weekday. It’s the kind of dish that feels like a warm hug after a hectic day.

Why I Keep Coming Back to This Recipe

It’s simple, forgiving, and always hits the spot. The smell alone makes the house feel welcoming. Plus, it’s a blank canvas—add noodles, rice, or greens depending on what’s in the fridge.

Breaking Down the Key Players in This Soup

• Whole Chicken or Bone-In Thighs: Gives a deep, meaty flavor and rich broth, especially if cooked with the bones.
• Carrots and Celery: Add sweetness and earthiness, their aroma blooms as they cook.
• Onion: Builds a fragrant base, smell turning sweet and savory after sautéing.
• Fresh Herbs (Thyme, Parsley): Offer bright, herbal notes that lift the whole dish.
• Lemon: A splash brightens everything with a zing of citrus, cuts through the richness.
• Chicken Broth: The foundation—prefer homemade or a good-quality store-bought.
• Salt & Pepper: The essential seasoning that brings all flavors to life.

Tools of the Trade for a Perfect Soup

• Slow Cooker: To cook everything slowly and evenly without much fuss.
• Sharp Knife: For chopping vegetables and shredding chicken.
• Cutting Board: Provides a stable surface for prep work.
• Ladle: To serve the soup without disturbing the broth.
• Measuring Spoons and Cups: To keep seasoning and broth ratios just right.

Mastering the Art of Slow Cooker Chicken Soup

Step 1: Start by gathering your ingredients and equipment.

Step 2: Place the chicken, vegetables, herbs, and broth into the slow cooker.

Step 3: Set it on low for 6-8 hours, or high for about 4 hours.

Step 4: Once done, shred the chicken directly in the cooker, stirring to combine.

Step 5: Taste and adjust salt and pepper as needed.

Step 6: Serve hot with crusty bread or a sprinkle of fresh herbs.

Cooking checkpoints to keep you on track

• Chicken should be tender and easily shred with a fork.
• Vegetables should be soft but not mushy, with a fragrant aroma.
• Broth should be clear with a rich, savory scent—adjust seasoning if needed.

Avoid Common Pitfalls in Slow Cooker Chicken Soup

• Using only boneless breasts, which can dry out.? Use whole chicken or bone-in pieces for richer flavor.
• Pouring all seasoning at once.? Add salt gradually at the end to prevent over-seasoning.
• Lifting the lid often, which lowers temperature and prolongs cooking.? Keep the lid on during cooking.
• Trying to shred cold, tougher meat.? Shred chicken when hot for easier handling.

Slow Cooker Chicken Soup

This hearty chicken soup is made by slow cooking whole chicken or bone-in thighs with carrots, celery, and aromatic herbs, resulting in a richly flavored broth. The tender meat is shredded directly in the cooker, giving the soup a comforting, rustic appearance with a clear, flavorful broth and soft vegetables. It’s a versatile, cozy dish perfect for a relaxing meal any day of the week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken (whole or bone-in thighs) preferably with bones for richer flavor
• 3 large carrots peeled and sliced
• 3 stalks celery chopped
• 1 large onion diced
• 2 teaspoons fresh thyme or 1 teaspoon dried thyme
• 1 bunch fresh parsley chopped, for garnish
• 4 cups chicken broth preferably homemade or good quality store-bought
• to taste salt and pepper for seasoning
• 1 lemon lemon for brightening, optional

Equipment

• Slow Cooker
• Sharp knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Place the chicken, carrots, celery, onion, and thyme into your slow cooker.
   
2. Pour the chicken broth over the ingredients, ensuring everything is mostly submerged.
   
3. Cover the slow cooker with its lid and set to low for 6-8 hours, or high for about 4 hours, until the chicken is fully cooked and tender.
   
4. Once cooking is complete, remove the chicken and set it aside to cool slightly.
   
5. Shred the chicken into bite-sized pieces using two forks, then return it to the soup in the slow cooker.
   
6. Stir in salt and pepper gradually, tasting as you go to adjust seasonings.
   
7. Squeeze fresh lemon juice into the soup for a bright, citrusy note, if desired.
8. Serve the soup hot, garnished with chopped parsley and accompanied by crusty bread.

Notes

For an extra hearty meal, add noodles, rice, or greens before serving. Keep the lid on during cooking to retain flavors and moisture. Shred the chicken while it’s still hot for easier handling.