Description
This Slow Cooker Chicken Soup is a comforting and flavorful meal that is perfect for any day of the week. Packed with tender chicken, a variety of vegetables, and aromatic herbs, this soup is sure to warm you up from the inside out. The best part? It’s all made in the slow cooker, making it a convenient and easy dinner option.
Ingredients
Scale
Chicken Soup:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
Additional:
- 1 cup egg noodles or pasta (optional)
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Soup: Place the chicken, chicken broth, water, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper into a slow cooker.
- Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and vegetables are tender.
- Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Add Noodles: If using noodles, add them about 30 minutes before serving and cook until tender.
- Finish: Discard the bay leaf, taste, and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
- For a richer broth, use bone-in chicken pieces.
- Add other vegetables like peas or corn for variety.
- Skip noodles to keep the soup low-carb.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
