Best 4 Easy Slow Cooker Chicken Soup Recipes

Indulge in the comforting aroma of this classic dish with our carefully curated collection of slow cooker chicken soup recipes. Our selection caters to diverse dietary preferences and flavor profiles, ensuring there's a perfect recipe for every palate. From comforting traditional chicken noodle soup to unique twists like creamy Tuscan chicken soup and hearty chicken tortilla soup, our recipes guarantee a delightful culinary experience. Each recipe is meticulously crafted with fresh ingredients and slow-cooked to perfection, resulting in a rich and flavorful broth that warms the soul. Whether you're seeking a cozy meal on a chilly day or a nourishing remedy for a cold, our slow cooker chicken soup recipes promise satisfaction.

Let's cook with our recipes!

SOULFUL CHICKEN SOUP

Soulful Chicken Soup image

Lucky for you, this slow cooker chicken soup recipe is about to become your new go-to.

Provided by Southern Living Editors

Time 8h20m

Yield Makes 11 cups

Number Of Ingredients 15

Ingredients

2 pounds bone-in chicken thighs, skinned and trimmed
3 medium carrots, cut into ½-inch pieces (1 ¼ cups)
1 celery root, cut into ½-inch pieces (2 cups)
1 medium leek, white and light green parts only, cleaned, chopped
2 garlic cloves, peeled and smashed
2 fresh thyme sprigs
2 fresh sage sprigs
1 fresh rosemary sprig
1 bay leaf
1 ½ teaspoons table salt
1 teaspoon freshly ground black pepper
8 cups chicken broth
2 cups wide egg noodles
3 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.
Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.

EASY SLOW COOKER CHICKEN NOODLE SOUP

Easy Slow Cooker Chicken Noodle Soup image

This is a hearty and delicious chicken noodle soup that grandma couldn't have made better. It really hits the spot on a chilly evening.

Provided by CHER

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 4h45m

Yield 6

Number Of Ingredients 11

Ingredients

4 cups water
3 carrots, sliced
1 large onion, sliced
4 stalks celery, sliced
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
4 skinless, boneless chicken breasts
3 ½ cups egg noodles

Steps:

Combine water, carrots, onion, celery, parsley, salt, garlic salt, pepper, and thyme in a slow cooker and mix well. Set chicken on top and push down slightly into the liquid.
Cover and cook on High for 4 hours or Low for 8 hours.
Add noodles and cook on High until noodles are tender, 30 to 45 minutes.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 22.8 g, Cholesterol 61.7 mg, Fat 3 g, Fiber 2.7 g, Protein 19.8 g, SaturatedFat 0.8 g, Sodium 1172.4 mg, Sugar 3.6 g

SLOW COOKER CHICKEN NOODLE SOUP

Slow Cooker Chicken Noodle Soup image

This slow cooker version of the classic soup is super easy to make. We used chicken thighs because they're less expensive than breasts and tend not to dry out. If you like, skip the noodles and stir in your favorite cooked grain at the end.

Provided by Food Network Kitchen

Categories main-dish

Time 8h20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

8 ounces carrots, sliced 1/4 inch thick (about 3 large carrots)
6 ounces celery, sliced 1/4 inch thick (about 5 large stalks)
1/4 small onion, peeled and root end intact
2 large sprigs parsley, plus 1/4 cup chopped leaves
2 large sprigs thyme
1 bay leaf
Kosher salt
2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
8 cups low-sodium chicken broth
6 ounces wide egg noodles (about 4 cups)
1 to 2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper

Steps:

Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

SLOW COOKER CHICKEN SOUP

Slow cooker chicken soup image

Pop the ingredients for this chicken soup into the slow cooker in the morning, and it will be ready by dinner time. Add noodles at the end, if you like

Provided by Esther Clark

Categories Lunch, Soup, Supper

Time 8h15m

Yield Serves 6-8

Number Of Ingredients 10

Ingredients

1 onion , finely chopped
2 celery sticks, finely chopped
2 carrots , chopped into 1.5cm pieces
2 leeks , halved and sliced
1 bay leaf and 3 thyme sprigs, tied together
1 whole medium chicken (about 1.4kg)
2l chicken stock
1 lemon , juiced
½ small bunch of dill or parsley, finely chopped
crusty bread , to serve (optional)

Steps:

Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.
Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.
Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.

Nutrition Facts : Calories 352 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium

Tips:

Use a whole chicken: This will give your soup a richer flavor and more protein. You can also use chicken breasts or thighs, but you may need to add some extra chicken broth or water to the soup.
Roast the chicken before adding it to the soup: This will help to deepen the flavor of the soup. To roast the chicken, simply place it on a baking sheet and drizzle it with olive oil. Roast the chicken at 400 degrees Fahrenheit for about 45 minutes, or until the chicken is cooked through.
Add plenty of vegetables: Vegetables add flavor, nutrients, and color to the soup. Some good vegetables to add to chicken soup include carrots, celery, onions, garlic, potatoes, and turnips.
Use a variety of herbs and spices: Herbs and spices can help to enhance the flavor of the soup. Some good herbs and spices to add to chicken soup include thyme, rosemary, sage, parsley, salt, and pepper.
Let the soup simmer for a long time: The longer the soup simmers, the more flavorful it will be. Simmer the soup for at least 1 hour, or longer if you have time.
Serve the soup with your favorite toppings: Some popular toppings for chicken soup include noodles, rice, crackers, and bread.

Conclusion:

Chicken soup is a delicious, healthy, and easy-to-make meal. It's perfect for a cold winter day or a busy weeknight. With so many different ways to make chicken soup, you're sure to find a recipe that you love. So next time you're looking for a quick and easy meal, give chicken soup a try.