Can I use chicken breast instead of chicken thighs?

Yes. Boneless, skinless chicken breast works well, although it is leaner than thighs and can become dry if significantly overcooked. Check it toward the end of the cooking time and shred once tender.

Can I make this chicken soup with a whole chicken?

Yes. A small whole chicken can be used to make a richer slow cooker whole chicken soup . You will need to remove the chicken, discard the bones and skin, shred the meat, and return the meat to the broth.

Can I add noodles directly to the slow cooker?

It is better to cook noodles separately and add them when serving, especially if you expect leftovers. Noodles can absorb a lot of broth and become very soft after sitting in the soup.

Can I freeze slow cooker chicken soup?

Yes. Freeze the soup in airtight freezer-safe containers. If you want to serve it with noodles, freeze the soup without the noodles and cook fresh noodles when reheating.

Why is my soup too thick?

The vegetables and chicken can absorb some of the broth as the soup sits. Stir in a little additional chicken broth or water while reheating until it reaches your preferred consistency.

Can I prepare the vegetables ahead of time?

Yes. You can chop the carrots, celery, onion, and garlic ahead of time and refrigerate them in an airtight container until you are ready to assemble the soup.

Slow Cooker Chicken Soup – Easy Homemade Comfort Food

Description

This easy Slow Cooker Chicken Soup combines tender shredded chicken, carrots, celery, onion, garlic, herbs, and chicken broth for a comforting homemade meal.

Ingredients

Scale

1 1/2 pounds boneless, skinless chicken thighs

4 medium carrots, peeled and sliced

3 celery stalks, diced

1 medium yellow onion, diced

4 cloves garlic, minced

8 cups low-sodium chicken broth

1 teaspoon dried thyme

1 bay leaf

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup chopped fresh parsley

Instructions

Prepare Vegetables: Peel and slice the carrots, dice the celery and onion, and mince the garlic.

Add Ingredients: Place the chicken thighs in the slow cooker, then add the carrots, celery, onion, garlic, dried thyme, bay leaf, salt, and black pepper. Pour the chicken broth over everything.

Slow Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is completely tender and easy to shred.

Shred Chicken: Carefully remove the chicken and place it on a plate or cutting board. Remove the bay leaf from the soup, then shred the chicken with two forks.

Return Chicken: Return the shredded chicken to the slow cooker and stir it into the soup.

Finish Soup: Stir in the fresh parsley, taste, and adjust the salt and black pepper if needed.

Serve Warm: Let the soup sit for a few minutes, then ladle it into bowls and serve hot.

Notes

For chicken noodle soup, cook noodles separately and add them when serving. Refrigerate leftovers for up to 4 days or freeze for about 3 months. Nutrition values are estimates and may vary depending on the specific ingredients and chicken broth used.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 365 kcal
Sugar: 6g
Sodium: 620mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 39g
Cholesterol: 165mg

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