Dinner

Slow Cooker Chicken Soup Recipe

ByJack Voss November 26, 2025November 26, 2025

Introduction

This slow cooker chicken soup is a comforting and flavorful meal that’s easy to prepare. Packed with fresh vegetables and tender chicken, it’s perfect for cozy days or when you need a nourishing dish with minimal effort.

A white bowl filled with clear chicken soup is placed on a white marbled surface covered with a pale pink cloth. The soup has a golden-yellow broth with visible oil droplets on the surface. Inside the broth, there are several pieces of shredded white chicken meat, small orange carrot cubes, and some green dill sprigs floating on top. A piece of crusty bread with a rough texture is placed to the side of the bowl. A clear glass with a light drink is placed partially at the top right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, chopped into 1½ cm pieces
2 leeks, halved and sliced
1 bay leaf and 3 thyme sprigs, tied together
1 whole medium chicken (about 1.4kg)
2 liters chicken stock
1 lemon, juiced
½ small bunch of dill or parsley, finely chopped
Crusty bread, to serve (optional)

Instructions

Step 1: Set your slow cooker to low. Add the chopped onion, celery, carrots, and leeks to the pot. Nestle the bunch of herbs (bay leaf and thyme) on top.
Step 2: Place the whole chicken on top of the vegetables, then pour over the chicken stock. Cover and cook for 6 to 8 hours.
Step 3: Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat from the bones, then return the shredded chicken to the slow cooker. Discard the bones.
Step 4: Remove and discard the bunch of herbs from the soup. Season the soup to taste and stir in the lemon juice.
Step 5: Ladle the soup into bowls, sprinkle with chopped dill or parsley, and serve with crusty bread if desired.

Tips & Variations

Add broken spaghetti or noodles to the soup an hour before the end of cooking for a heartier dish.
For an easy egg-drop noodle soup variation, bring leftover soup to a simmer, season with soy sauce, add shredded ginger if available, stir in one beaten egg, and cook for a minute until the egg forms strands. Add cooked noodles before serving.

Storage

Store leftover chicken soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove until hot. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with clear golden chicken broth holding shredded white chicken pieces scattered throughout. Small orange carrot cubes float in the broth, with green dill sprigs and a few black pepper flakes on top, adding texture and color contrast. The bowl sits on a pink cloth, with a piece of rustic bread on the left and a glass of water on the right, all arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of a whole chicken?

Yes, you can substitute with bone-in, skin-on chicken thighs. Adjust the cooking time to 4-6 hours on low, checking that the meat is fully cooked and tender.

Can I prepare this soup without a slow cooker?

Absolutely. Cook the vegetables and chicken in a large pot over low heat for about 1.5 to 2 hours until the chicken is cooked through and the flavors meld. Shred the chicken and proceed as instructed.