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Slow Cooker Chicken Soup

  • Author: Avery
  • 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

  1. Place the chicken breasts in an even layer on the bottom of the slow cooker.
  2. 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.
  3. Stir gently to combine the vegetables, seasonings, and broth around the chicken.
  4. 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.
  5. 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.
  6. 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.
  7. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.
  8. 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

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Find it online: https://averyrecipes.com/slow-cooker-chicken-soup/