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Slow Cooker Chicken Soup

This hearty chicken soup is made in a slow cooker, featuring tender shredded chicken, vibrant vegetables, and fragrant herbs in a clear, flavorful broth. The final dish is comforting, with melt-in-your-mouth chicken and a bright, aromatic broth perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts or thighs skinless and boneless
  • 3 carrots carrots peeled and sliced
  • 2 stalks celery chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 6 cups chicken broth low-sodium preferred
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley chopped, for garnish
  • 1 lemon lemon zested and juiced

Equipment

  • Slow cooker
  • Sharp chef’s knife
  • Cutting board
  • Ladle

Method
 

  1. Gather all your ingredients and chop the carrots, celery, and onion into bite-sized pieces. Mince the garlic and zest the lemon.
  2. Place the chicken breasts or thighs into the slow cooker, then layer the chopped vegetables on top. Sprinkle with dried thyme and pour in the chicken broth.
  3. Cover the slow cooker and set it to low. Let everything simmer for 6-8 hours until the chicken is tender and falling apart.
  4. Once cooked, remove the chicken from the slow cooker and shred it with two forks until it’s nicely pulled apart.
  5. Return the shredded chicken to the broth and stir to combine, allowing the flavors to meld for a few minutes.
  6. Stir in the lemon juice and lemon zest to brighten the broth. Taste and adjust seasoning if needed.
  7. Ladle the hot soup into bowls, garnish with chopped parsley, and serve immediately with crusty bread if desired.

Notes

For extra flavor, brown the chicken in a skillet before adding to the slow cooker. You can also add other vegetables like parsnips or peas for variety.