slow cooker chicken soup recipe

This isn’t just another chicken soup. It’s a slow cooker revelation, where the long, gentle cook unlocks layers of flavor from simple ingredients. I love how the chicken becomes meltingly tender and how the vegetables soak up all that savory goodness. It’s the kind of dish that feels like a warm hug after a long day, especially when the weather turns chilly.

Why I keep coming back to this soup

It’s the slow simmer that unlocks rich, comforting flavors, making it perfect for chilly nights or when you need a quick, hearty meal. The simplicity allows for improvisation—swap in different herbs or vegetables depending on what’s available. Plus, it always feels like a small victory, having a warm, homemade bowl ready with minimal fuss.

Breaking down the ingredients

• Chicken: Use bone-in thighs for flavor, or breasts if you prefer leaner meat.
• Carrots: Sweet, earthy crunch that balances the savory broth.
• Celery: Adds a fresh, slightly peppery note—crunch if raw, tender if cooked.
• Onions: Builds sweetness and depth; cook until translucent for best flavor.
• Herbs (parsley, thyme): Fresh herbs brighten the broth, adding a fragrant lift.
• Chicken broth: Opt for low-sodium to control salt; smoky varieties add depth.
• Salt & pepper: Fundamental seasonings to bring everything together.

Tools of the trade for this slow-cooked delight

• Slow Cooker: Main appliance to cook everything evenly over hours.
• Skillet: To brown the chicken, adding depth to the flavor.
• Sharp Knife: Chopping vegetables and shredding chicken.
• Cutting Board: A sturdy surface for prep work.
• Ladle: Serving the soup with ease.

Step-by-step for a cozy, hearty chicken soup

Step 1: Start by gathering your ingredients: chicken, vegetables, herbs, and broth.

Step 2: Brown the chicken pieces in a skillet for extra flavor, then transfer to the slow cooker.

Step 3: Add chopped vegetables—carrots, celery, onions—to the cooker.

Step 4: Pour in chicken broth, season with salt, pepper, and herbs.

Step 5: Cover and cook on low for 6-8 hours, until the chicken is tender and falling apart.

Step 6: Remove the chicken; shred it with two forks, then return to the broth.

Step 7: Adjust seasoning as needed. Serve hot, garnished with fresh herbs.

Cooking checkpoints to keep your soup perfect

• Check the chicken for tenderness; it should shred easily.
• Taste the broth and adjust salt and pepper accordingly.
• Ensure vegetables are soft but not mushy—test with a fork.
• If the broth looks too thin, simmer uncovered for 15 minutes to concentrate.

Common pitfalls and how to fix them

• Soup turns out watery.? Add more broth or simmer uncovered to thicken the soup.
• Chicken is tough or rubbery.? Let the chicken rest a few minutes before shredding.
• Herbs taste dull or cooked out.? Stir in fresh herbs just before serving.
• Chicken remains in big chunks or is undercooked.? Check the chicken for doneness and shred properly.

Slow Cooker Chicken and Vegetable Soup

This hearty chicken soup is made using a slow cooker, resulting in tender chicken and deeply flavored broth infused with carrots, celery, and onions. The long, gentle cook transforms simple ingredients into a comforting, rustic dish with a rich, layered flavor and a soothing, brothy texture. Perfect for chilly evenings, it’s a warm hug in a bowl, with vegetables that soak up all the savory goodness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 bone-in chicken thighs preferably skinless for less fat
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion diced
• 1 tablespoon fresh parsley chopped, for garnish and flavor
• 1 teaspoon dried thyme or fresh thyme if available
• 4 cups chicken broth low-sodium preferred
• to taste salt and pepper

Equipment

• Slow Cooker
• Skillet
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Start by heating a skillet over medium heat and browning the chicken thighs for about 5 minutes on each side until golden and fragrant. This step deepens the flavor and helps the chicken retain moisture.
   
2. Transfer the browned chicken to your slow cooker, placing it at the bottom.
   
3. Add chopped carrots, celery, and diced onion into the slow cooker around the chicken, spreading evenly.
   
4. Pour chicken broth over the ingredients, ensuring everything is submerged. Sprinkle in thyme, and season with salt and pepper to taste.
   
5. Cover the slow cooker and set it to low. Let it cook gently for 6 to 8 hours, until the chicken is falling apart and the vegetables are tender.
   
6. Carefully remove the chicken from the cooker, place it on a cutting board, and shred it into bite-sized pieces using two forks.
7. Return the shredded chicken to the slow cooker, stirring gently to combine all flavors.
8. Taste the broth and adjust seasoning with additional salt, pepper, or herbs as desired.
9. Serve the hot soup in bowls, garnished with fresh chopped parsley for a bright, herbal finish.

Notes

For added richness, you can stir in a splash of lemon juice or a drizzle of olive oil just before serving. Feel free to swap in other vegetables or herbs based on what you have on hand.