Recipe For Chicken Soup In Crockpot
A cozy, classic slow cooker chicken soup with tender chicken, vegetables, and a rich, comforting broth. Minimal prep, flexible ingredients, and perfect for busy days, meal prep, or flu season.
Ingredients
- 1.75 lbs boneless, skinless chicken breasts or thighs, or a mix of both
- 8 cups low-sodium chicken broth
- 3 medium carrots peeled and sliced into 1/4-inch rounds
- 3 ribs celery sliced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 cup leek sliced, well-rinsed; optional
- 2 cups potatoes Yukon Gold or red potatoes, diced
- 1 cup green beans fresh or frozen, cut into 1-inch pieces
- 1 bay leaf
- 1.5 teaspoons kosher salt plus more to taste
- 0.5 teaspoons black pepper freshly ground, plus more to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley or 1 tablespoon fresh, minced, added at the end
- 0.5 teaspoons dried oregano
- 0.5 teaspoons paprika optional, for warmth and color
- 0.5 lemon juice only, added at the end
- 1 tablespoon olive oil or butter optional, for a richer broth
- 1 cup egg noodles up to 1 1/2 cups; or substitute 3/4 cup uncooked white rice, optional
- 3 tablespoons fresh parsley chopped, for garnish and finishing
- cracked black pepper for serving
- grated Parmesan cheese optional, for serving
Instructions
- Chop the carrots, celery, onion, leek (if using), potatoes, and green beans into bite-sized pieces so they cook evenly. Mince the garlic.3 medium carrots, 3 ribs celery, 1 medium yellow onion, 1 cup leek, 2 cups potatoes, 1 cup green beans, 3 cloves garlic
- Place the carrots, celery, onion, leek, potatoes, green beans, and garlic in the bottom of the crockpot so they are closest to the heat.3 medium carrots, 3 ribs celery, 1 medium yellow onion, 1 cup leek, 2 cups potatoes, 1 cup green beans, 3 cloves garlic
- Lay the chicken breasts or thighs on top of the vegetables. Season lightly with a pinch of salt and pepper.1.75 lbs boneless, skinless chicken breasts, 1.5 teaspoons kosher salt, 0.5 teaspoons black pepper
- Pour in the chicken broth. Add the bay leaf, thyme, parsley, oregano, paprika (if using), remaining salt and pepper, and olive oil or butter if using. Gently stir around the sides without disturbing the chicken too much.8 cups low-sodium chicken broth, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 0.5 teaspoons dried oregano, 0.5 teaspoons paprika, 1.5 teaspoons kosher salt, 0.5 teaspoons black pepper, 1 tablespoon olive oil or butter
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the vegetables are tender and the chicken is cooked through and shreddable.
- Remove the cooked chicken to a cutting board. Shred into bite-sized pieces with two forks, discarding any unwanted fatty bits if you used thighs.1.75 lbs boneless, skinless chicken breasts
- Return the shredded chicken to the slow cooker and stir. If adding egg noodles, stir them into the hot soup and cook on HIGH for 15–20 minutes, until tender. If adding rice, stir it in about 30–40 minutes before serving, until cooked through but not mushy.1.75 lbs boneless, skinless chicken breasts, 1 cup egg noodles
- Turn off the heat. Stir in the lemon juice and chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper as needed.0.5 lemon, 3 tablespoons fresh parsley, 1.5 teaspoons kosher salt, 0.5 teaspoons black pepper
- Ladle the chicken soup into bowls. Garnish with extra parsley, cracked black pepper, and grated Parmesan if desired. Serve with crusty bread or crackers.3 tablespoons fresh parsley, cracked black pepper, grated Parmesan cheese
Notes
This slow cooker chicken soup is very flexible. Use chicken thighs for a richer, more forgiving meat, and low-sodium broth so you can adjust the salt at the end. Add noodles or rice near the end of cooking so they don’t become mushy or absorb all the broth. For a thicker, stew-like soup, use 6 cups of broth instead of 8 or lightly mash some of the potatoes in the pot at the end. The soup keeps in the fridge for 3–4 days and freezes well, especially before adding noodles.
Nutrition
Calories: 250kcal
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