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Slow Cooker Chicken Soup

This comforting chicken soup is made effortlessly in the slow cooker, using tender chicken thighs, hearty vegetables, and aromatic herbs. The slow cooking process melds flavors into a rich, clear broth with soft, shredded chicken and vibrant vegetables, creating a warm, soulful final dish.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in or boneless, skinless
  • 3 large carrots peeled and chopped
  • 3 stalks celery chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups broth low-sodium chicken broth
  • 2 tablespoons fresh parsley chopped, for garnish
  • 1 teaspoon dried thyme or fresh thyme if available
  • 1 tablespoon lemon juice brightens the broth
  • to taste salt and pepper for seasoning

Equipment

  • Slow cooker or Crock-Pot
  • Sharp chef’s knife
  • Cutting board
  • Ladle
  • Tasting spoon

Method
 

  1. Place the chicken thighs in the slow cooker along with chopped carrots, celery, diced onion, minced garlic, dried thyme, and broth.
  2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shredded.
  3. Remove the chicken from the slow cooker and shred it using two forks, then return it to the pot, stirring to combine.
  4. Taste the broth and season with salt and pepper as needed, then add fresh lemon juice for brightness.
  5. Ladle the hot soup into bowls, garnish with chopped parsley, and serve with lemon wedges or crusty bread for a complete, cozy meal.

Notes

For extra flavor, roast garlic beforehand or add a splash of soy sauce for depth. Leftovers taste even better the next day as flavors deepen overnight.