This hearty Slow Cooker Chicken Soup is the ultimate cozy-night comfort food. Tender shredded chicken, soft vegetables, and a savory, herb-scented broth come together with almost no hands-on effort. Just load up your slow cooker in the morning and return to a warm, nourishing bowl of soup that tastes like it’s been simmering on the stove all day.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth (low-sodium preferred)
- 2 cups carrots, sliced
- 1 cup celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas
- 2 cups egg noodles (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in an even layer on the bottom of the slow cooker.
- Add the chicken broth, sliced carrots, chopped celery, diced onion, minced garlic, dried thyme, dried rosemary, bay leaf, and a generous pinch of salt and pepper.
- Stir gently to combine the vegetables, seasonings, and broth around the chicken.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the meat using two forks, then return the shredded chicken to the slow cooker.
- Stir in the frozen peas and egg noodles (if using). Cover and cook on HIGH for an additional 20–30 minutes, or until the noodles are tender and the peas are heated through.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.
- Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Variation
- Swap noodles for rice: Replace the egg noodles with 1/2 cup uncooked white rice. Add during the last 1–1.5 hours on LOW or 30–40 minutes on HIGH, until tender.
- Creamy chicken soup: Stir in 1/2–3/4 cup heavy cream or half-and-half plus 1–2 tablespoons butter during the last 10 minutes of cooking for a richer, creamier broth.
- Lemon herb twist: Add the zest and juice of 1 lemon and an extra handful of fresh parsley or dill right before serving for a bright, fresh flavor.
Cooking Notes
- Cut vegetables into similar-sized pieces so they cook evenly and become tender at the same time as the chicken.
- If using HIGH heat, aim for the shorter end of the cooking range and check the chicken for doneness (165°F/74°C internal temperature).
- For best noodle texture, cook them right in the slow cooker at the end; if the soup will sit on warm for a long time, cook noodles separately and add to individual bowls.
Serving Suggestions
- Serve with warm crusty bread, dinner rolls, or garlic bread to soak up the flavorful broth.
- Pair with a simple green salad or Caesar salad for a complete, lighter meal.
- Top each bowl with extra fresh herbs, a squeeze of lemon, or a sprinkle of grated Parmesan for added depth.
Tips
- Use chicken thighs instead of breasts if you prefer an even more tender, flavorful meat; just trim excess fat before adding to the slow cooker.
- Prep the vegetables and seasonings the night before and store them in the refrigerator, so you can dump and go in the morning.
- Skim any excess fat from the surface of the soup before serving for a cleaner, lighter broth, especially if using dark meat chicken.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
- Total Time: 6–8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 28 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use frozen chicken?
It’s safest to thaw chicken completely before adding it to the slow cooker to ensure it reaches a safe temperature quickly and evenly. - How can I make this soup ahead of time?
Cook as directed, cool completely, then refrigerate for up to 4 days. Reheat gently on the stovetop or in the slow cooker. Add fresh noodles when reheating if possible. - Can I cook this on the stovetop instead?
Yes. Simmer everything (except peas and noodles) in a large pot for about 30–40 minutes, shred the chicken, then add peas and noodles and cook until tender. - How do I freeze this soup?
For best texture, freeze without noodles. Cool the soup, portion into airtight containers, and freeze up to 3 months. Thaw overnight in the fridge, reheat, and add freshly cooked noodles if desired.
Conclusion
This Slow Cooker Chicken Soup wraps everything you love about a cozy homemade meal into one easy, hands-off recipe. With tender chicken, hearty vegetables, and a savory, herb-infused broth, it’s perfect for busy weeknights, chilly evenings, or anytime you need a comforting bowl of warmth.
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Slow Cooker Chicken Soup
- Total Time: 6–8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free (without egg noodles)
Description
This hearty Slow Cooker Chicken Soup is the ultimate cozy-night comfort food. Tender shredded chicken, soft vegetables, and a savory, herb-scented broth come together with almost no hands-on effort. Just load up your slow cooker in the morning and return to a warm, nourishing bowl of soup that tastes like it’s been simmering on the stove all day.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth (low-sodium preferred)
- 2 cups carrots, sliced
- 1 cup celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas
- 2 cups egg noodles (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in an even layer on the bottom of the slow cooker.
- Add the chicken broth, sliced carrots, chopped celery, diced onion, minced garlic, dried thyme, dried rosemary, bay leaf, and a generous pinch of salt and pepper.
- Stir gently to combine the vegetables, seasonings, and broth around the chicken.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the meat using two forks, then return the shredded chicken to the slow cooker.
- Stir in the frozen peas and egg noodles (if using). Cover and cook on HIGH for an additional 20–30 minutes, or until the noodles are tender and the peas are heated through.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.
- Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Notes
- For a thinner soup, add up to 1 extra cup of broth or water after cooking and adjust the salt.
- If you prefer a thicker, stew-like consistency, reduce the broth by 1 cup or cook uncovered on HIGH for the last 20–30 minutes.
- Use low-sodium broth and season at the end to better control the salt level.
- This soup keeps well in the refrigerator for up to 4 days and can be frozen (without noodles) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg (estimate, will vary with broth)
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g (with egg noodles)
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: slow cooker chicken soup, crockpot chicken soup, easy chicken soup, hearty chicken soup