Warm and comforting, this easy slow-cooked chicken soup is always the perfect choice for those cold winter days when you need a little extra warmth and nourishment. It’s my go-to recipe whenever I’m feeling under the weather or simply need something to help me unwind. There’s just something incredibly soothing about a bowl of homemade chicken soup that makes it the ultimate comfort food. Plus, the best part is that it freezes wonderfully, so you can have a batch ready whenever you need a quick and easy pick-me-up.
This recipe is as simple as it gets, making it ideal for busy days. All you need to do is toss all the ingredients for the soup into your slow cooker in the morning, set it to cook, and by dinner time, you’ll have a hearty, flavourful soup ready to enjoy. The slow cooking process allows the chicken to become incredibly tender and infuses the broth with a deep, comforting flavour. The vegetables, from carrots and onions to celery, add freshness and richness to the soup, creating a well-rounded and satisfying meal.
This classic chicken soup is loved by all, making it a hit with the whole family, no matter the season. If you’re looking to make it even more filling, consider adding noodles or rice to the mix. This transforms the soup into a heartier meal, perfect for days when you need something extra substantial. Whether you’re feeding a crowd or enjoying a cozy bowl on your own, this slow-cooked chicken soup is sure to warm your heart and fill your belly.
So you can find this delicious chicken soup for the soul recipe on page 142 of The Ultimate Slow Cooker Cookbook.
PREP 5 minutes
COOK 8 hours on low
SERVES 4-6 people
KIT you will need a slow cooker.
Ingredients for slow cooker chicken soup
8 boneless, skinless chicken thighs, cut into small chunks
2 litres of chicken stock
1 onion, peeled and finely chopped
2 sticks of celery, finely chopped
2 carrots, finely chopped
1 bay leaf
1 x 200g tin of sweetcorn, drained and rinsed
sea salt and freshly ground black pepper
To serve:
a handful of fresh parsley leaves, chopped
crusty bread
Method
Making this comforting slow cooker chicken soup is incredibly simple. Yet it’s packed with flavour and perfect for cosy meals. Start by adding all of your ingredients into the slow cooker, except for the sweetcorn. This typically includes chicken breasts or thighs, diced vegetables like carrots, celery, and onion, along with garlic, herbs, and a good quality chicken broth. Season the mixture with salt, pepper, and any other herbs or spices you like – such as thyme or bay leaves – for a warming and aromatic base. Then stir everything together well to ensure the chicken and vegetables are evenly coated.
So once all of the ingredients are in and well mixed, set your slow cooker to cook on low for about 7 hours. This slow cooking time allows the flavours to meld together and the chicken to become perfectly tender. Practically falling apart by the end of the cooking time. You won’t need to do much while it’s cooking. But it’s a good idea to resist the urge to open the lid too often.as keeping the heat inside will help the soup cook properly.
After 7 hours, it’s time to add the sweetcorn to the pot. Stir it in, making sure it’s evenly distributed throughout the soup. And let it cook for an additional hour on low. The sweetcorn will add a lovely pop of sweetness and texture to the dish.
When the soup is ready, serve it hot, garnished with freshly chopped parsley for a burst of colour and freshness. Pair it with warm, buttered crusty bread on the side. There’s nothing better than dipping that crispy, golden bread into the rich, hearty soup to soak up all the delicious flavours. It’s the perfect meal for a cold day or when you just need a little extra comfort!
Tips for Slow Cooker Chicken Soup
1. Use bone-in chicken for extra flavour.
Chicken thighs or drumsticks with the bone still in will give your soup a richer, deeper flavour. The bones release collagen as they cook, adding body and nourishment to the broth.
2. Brown the chicken first (if you have time).
For added depth, quickly brown your chicken in a pan before adding it to the slow cooker. This step is optional, but it enhances the savoury taste of the soup.
3. Chop vegetables evenly.
Cut your carrots, celery, and potatoes (if using) into similar-sized pieces to ensure they cook at the same rate and maintain a pleasant texture.
4. Don’t overdo the liquid.
The slow cooker doesn’t allow much evaporation, so use less stock or water than you would in a stovetop soup. You can always add more at the end if needed.
5. Add herbs at the right time.
Fresh herbs like parsley or dill should be stirred in just before serving to keep their flavour bright. Dried herbs like thyme or bay leaves can go in at the start.
6. Go easy on salt at first.
Season lightly to begin with, especially if you’re using stock cubes or broth. And then adjust at the end after tasting.
7. Add noodles, rice, or pasta later.
If you’re including any starch, add it in the last 30–45 minutes to avoid sogginess. Or cook separately and stir through before serving.
8. Shred the chicken for a rustic finish.
Remove the chicken once cooked, shred it with two forks, and return it to the soup. It’s easier to eat and gives the soup a comforting homemade feel.
Similar recipes
If you love this slow cooked chicken soup recipe, you might like my slow cooker vegetable soup or the slow cooker pepper soup recipe.
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