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.

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Prep Time 15

Cook Time 4

Total Time 4 15

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

Place the chicken, carrots, celery, onion, and thyme into your slow cooker.
Pour the chicken broth over the ingredients, ensuring everything is mostly submerged.
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.
Once cooking is complete, remove the chicken and set it aside to cool slightly.
Shred the chicken into bite-sized pieces using two forks, then return it to the soup in the slow cooker.
Stir in salt and pepper gradually, tasting as you go to adjust seasonings.
Squeeze fresh lemon juice into the soup for a bright, citrusy note, if desired.
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.