slow cooker chicken soup recipe

A lot of chicken soups feel like a chore, but this slow cooker version turns it into a lazy Sunday ritual. It’s the kind of dish that makes your house smell like home—warm, savory, and a little nostalgic. Plus, it’s so straightforward, you’ll want to make it again and again, especially on busy days or when you need a comforting hug in a bowl.

Why I Keep Returning to This Simple Soup

It’s the kind of dish that always feels right. No matter the season or mood, it delivers warmth and satisfaction with minimal effort. Plus, it’s endlessly adaptable, making it a staple in my kitchen—just toss in what’s on hand and let it do its thing.

What’s in the Pot? Ingredient Breakdown

• Chicken: Juicy and tender, it’s the heart of this soup. Use thighs for more flavor, breasts for leaner bites.
• Carrots: Sweet and earthy, they add a pop of color and natural sweetness. Swap with parsnips if you like a milder taste.
• Celery: Crunchy and fresh, it balances the richness. Substitute fennel for a more anise-like flavor.
• Onion: Sweat it down to build a flavorful base. Shallots work well if you prefer a milder, sweeter onion.
• Garlic: Pungent and aromatic, it’s the backbone of savory. Use roasted garlic for a smoky twist.
• Herbs (thyme, bay leaves): Herbaceous and fragrant, they infuse the broth. Rosemary can be a bold substitute.
• Chicken broth: The savory liquid that ties everything together. Use vegetable broth for a vegetarian version.

Tools of the Trade for Easy Chicken Soup

• Slow cooker: To cook everything slowly and evenly without attention.
• Sharp knife: For chopping vegetables and shredding chicken.
• Cutting board: A sturdy surface for prep work.
• Ladle: To serve the soup and check flavors.

The Lazy Cook’s Guide to Stewing in the Slow Cooker

Step 1: Start by gathering your ingredients. No fancy stuff, just the basics—chicken, vegetables, broth.

Step 2: Place everything in the slow cooker: chicken breasts or thighs, chopped carrots, celery, onion, garlic, and herbs.

Step 3: Pour in enough chicken broth to cover the ingredients. Set the cooker on low for 6-8 hours.

Step 4: Once done, shred the chicken right in the pot using two forks. The meat should be tender and easily fall apart.

Step 5: Taste and adjust salt, pepper, or herbs. For a brighter zing, squeeze in some lemon juice before serving.

Cooking Checks to Keep You on Track

• Chicken should shred easily when tested with a fork.
• Vegetables are tender but not mushy—test with a fork.
• The broth should be flavorful and slightly thickened—adjust with salt or herbs if needed.

Oops Moments and How to Fix Them

• Chicken is overcooked and dry.? Add a splash of water and simmer longer if the chicken is tough.
• The broth is too concentrated or salty.? Stir in a bit of extra broth if the soup is too thick.
• Soup tastes flat or bland.? Add a squeeze of lemon or vinegar to brighten dull flavors.
• Too much evaporation, leaving the soup too thick.? Cover the cooker if the liquid evaporates too much.

Slow Cooker Chicken Soup

This slow cooker chicken soup transforms simple ingredients into a comforting bowl of warmth with minimal effort. Juicy chicken, tender vegetables, and fragrant herbs simmer together until the flavors meld into a hearty, clear broth with a tender, shredded chicken texture. Perfect for cozy days or when craving a nostalgic, homemade meal.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 pounds chicken thighs or breasts preferably bone-in for more flavor
• 3 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 medium onion diced
• 3 cloves garlic minced
• 2 bay leaves bay leaves
• 1 teaspoon dried thyme
• 6 cups chicken broth
• to taste salt and pepper
• lemon juice optional fresh lemon juice for brightness

Equipment

• Slow cooker
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Place the chicken, chopped carrots, celery, onion, minced garlic, bay leaves, and thyme into the slow cooker.
   
2. Pour the chicken broth over all the ingredients, ensuring they are mostly submerged.
   
3. Cover the slow cooker and set it to low. Let it cook for 6 to 8 hours, or until the chicken is tender and shreds easily, and the vegetables are soft.
   
4. Once cooked, open the lid and use two forks to shred the chicken directly in the pot, allowing it to soak up the flavorful broth.
   
5. Taste the soup and add salt and pepper as needed. For a bright flavor, squeeze in a bit of lemon juice if desired.
   
6. Give the soup a gentle stir, then ladle into bowls and serve hot, enjoying the tender shredded chicken and fragrant broth.