There's something magical about coming home to the aroma of chicken soup that's been slowly simmering all day. Slow cooker chicken soup is the ultimate set-it-and-forget-it meal - minimal prep in the morning, and dinner is waiting when you walk through the door.
The long, gentle cooking extracts every bit of flavor from the chicken and vegetables. Using bone-in chicken pieces creates a rich, gelatinous broth that coats every spoonful. This is comfort food at its most effortless.
Why Slow Cooker?
- Convenience: Prep and go
- Deep flavor: Low and slow wins
- Tender chicken: Falls off the bone
- Rich broth: Collagen extraction
Best Chicken for Slow Cooker
- Bone-in thighs (most flavorful)
- Whole chicken, cut up
- Drumsticks and thighs mix
- Avoid boneless breast (dries out)
Serving Suggestions
- Crusty bread for dipping
- Saltine crackers
- Hot sauce on the side
- Perfect for cold weather
Slow Cooker Chicken Soup
Effortless soup with deep, developed flavor.
Nutrition per serving
245Calories
28gProtein
16gCarbs
7gFat
3gFiber
4gSugar
Ingredients
Instructions
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Layer ingredients. Place carrots, celery, onion, and garlic in the bottom of a 6-quart slow cooker. Top with chicken pieces. Add bay leaves, thyme, rosemary, and pour broth over everything.
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Slow cook. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Chicken should be falling off the bone and vegetables very tender.
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Prepare chicken. Remove chicken pieces and let cool slightly. Remove and discard skin and bones. Shred meat with two forks. Remove bay leaves from broth.
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Finish soup. For cleaner soup, strain broth and add fresh diced vegetables. Or leave as-is for rustic style. Return shredded chicken to pot.
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Add noodles. Turn to HIGH. Add egg noodles and cook 15-20 minutes until tender. Season with salt and pepper. Garnish with fresh parsley.
Recipe Notes
- Whole chicken: Use a 4-lb chicken cut into pieces for even richer broth.
- Fresh vegetables: For prettier soup, strain and add fresh diced vegetables at the end.
- Noodle alternative: Cook noodles separately and add to bowls at serving.
- Storage: Refrigerate 5 days. Fat rises and can be easily removed when chilled.
