Slow Cooker Chicken Soup Recipe

Name: Slow Cooker Chicken Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups (2 quarts) water; 4 medium carrots, peeled and cut into large dice; 3 medium celery stalks, large dice; 1 medium yellow onion, small dice; 1 bay leaf; 1 tablespoon kosher salt, plus more as needed; 1/2 teaspoon freshly ground black pepper, plus more as needed; 1/2 teaspoon dried thyme; 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity; 1 tablespoon olive oil; 2 tablespoons coarsely chopped fresh Italian parsley leaves; 2 cups steamed white rice, steamed wild rice, or cooked egg noodles (optional, see above)

Servings: persons

8 cups (2 quarts) water
4 medium carrots, peeled and cut into large dice
3 medium celery stalks, large dice
1 medium yellow onion, small dice
1 bay leaf
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon dried thyme
1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
1 tablespoon olive oil
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 cups steamed white rice, steamed wild rice, or cooked egg noodles (optional, see above)

1
Place the water, carrots, celery, onion, and bay leaf in a 6-quart or larger slow cooker and stir to combine; set aside.
2
Place the measured salt, measured pepper, and thyme in a small bowl and stir to combine; set aside.
3
Place the chicken on a work surface or cutting board and pat it dry with paper towels.
4
Cut off and discard any extra fat hanging around the body cavity.
5
Drizzle the oil on the chicken and rub it all over the skin.
6
Season inside and out with the thyme mixture.
7
Place the chicken on top of the vegetables in the slow cooker.
8
Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on high or 8 hours on low.
9
Transfer the chicken to a rimmed baking sheet.
10
When its cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones).
11
Return the shredded chicken to the slow cooker and add the parsley.
12
Add the rice or noodles, if using, and stir to combine.
13
Taste and season with salt and pepper as needed.

574

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups (2 quarts) water, 4 medium carrots, peeled and cut into large dice, 3 medium celery stalks, large dice, 1 medium yellow onion, small dice, and more.

Yes, Slow Cooker Chicken Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!