Crockpot Chicken Soup
Warm up with these delicious Crockpot Chicken Soup Recipes that are simple to prepare and packed with comforting flavors. From classic chicken noodle to hearty vegetable-packed varieties, these slow cooker soups are perfect for busy days, meal prep, or cozy nights in. Set it and forget it for a nourishing, homemade meal everyone will love!
Equipment
- 4 to 6-quart slow cooker (crockpot)
- Crockpot liners (optional)
- Cutting board and chef’s knife
- Measuring spoons and cups
- Wooden spoon or spatula
Ingredients
- 1.5 lbs chicken thighs or breasts (boneless, skinless)
- 3 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced (optional)
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 2 bay leaves
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 cups fresh greens (kale, spinach, or Swiss chard), roughly chopped
- 1 cup egg noodles or rice (optional)
- Fresh parsley, chopped (for garnish)
- Juice of ½ lemon (optional, for brightness)
Instructions
- Season chicken with salt and pepper.
- Layer chicken in the bottom of the slow cooker.
- Add chopped carrots, celery, onion, and minced garlic on top.
- Pour chicken broth over ingredients.
- Add bay leaves and thyme. Stir lightly if desired.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- About 30 minutes before serving, add noodles or rice and fresh greens.
- Remove bay leaves. Adjust salt and pepper to taste.
- Garnish with chopped parsley and a squeeze of lemon juice before serving.
Notes
- Use chicken thighs for juicier meat; breasts work for leaner soup but watch timing.
- Add noodles or rice late to avoid mushiness.
- Customize with seasonal vegetables or swap herbs to suit your taste.
- Store leftovers in airtight containers in the fridge for up to 4 days.
- Freeze soup without noodles/rice for up to 3 months; add fresh when reheating.
- For thicker soup, puree some cooked veggies and stir back in.