Slow Cooker Chicken Soup
Prep Time: 15 minutes
Cook Time: 6–8 hours (Low) or 3–4 hours (High)
Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Servings: 6–8
Ingredients
- 1½ pounds (680 g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups (2 L) chicken broth
- 2 medium potatoes, diced (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 cup egg noodles, small pasta, or cooked rice
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Add the onion, carrots, celery, garlic, and potatoes (if using) to the slow cooker.
- Place the chicken on top of the vegetables.
- Pour in the chicken broth, then add the thyme, parsley, rosemary, bay leaf, salt, and pepper.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and fully cooked.
- Remove the chicken and shred it with two forks.
- Return the shredded chicken to the slow cooker.
- Stir in the egg noodles and frozen peas. Cover and cook on High for 20–30 minutes, or until the noodles are tender. (If using cooked rice, stir it in during the last 10 minutes.)
- Remove the bay leaf and stir in the fresh parsley and lemon juice, if using.
- Taste and adjust the seasoning before serving.
Serving Suggestions
- Crusty bread or dinner rolls
- Buttermilk biscuits
- Side salad
- Grilled cheese sandwich
- Crackers
Tips
- Chicken thighs produce a richer, more flavorful soup, while chicken breasts are leaner.
- Add fresh spinach or kale during the last 10 minutes for extra nutrition.
- For a creamier soup, stir in ½ cup heavy cream before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. If freezing, it’s best to leave out the noodles and add freshly cooked noodles when reheating.