Food and Recipes Slow Cooker Recipes Slow-Cooker Chicken Soup 4.8 (4) 4 Reviews Lucky for you, this slow-cooker chicken soup recipe is about to become your new go-to winter soup recipe. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on March 27, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Iain Bagwell Active Time: 20 mins Total Time: 8 hrs 20 mins Yield: 11 cups If you're looking for comfort, look no further: Our slow-cooker chicken soup is coming in hot, and you're going to love it. The trick here is to cook the soup low and slow. Chicken, a few root veggies, lots of fresh herbs, salt, pepper, and chicken broth are thrown in the slow cooker before cooking away on the low setting for about six hours. When the time is up, your chicken should be tender and ready to dice. Once you discard the bones and add the chicken back to the slow-cooker, stir in the noodles and parsley. You'll turn up the heat and cook another 15 to 20 minutes or until the noodles are cooked to perfection. The final touch is a hit of lemon juice. It will enliven all of the flavors as they meld together in one delicious bowlful. When you think of comfort food recipes, chicken soup has to be at the top of your list. Lucky for you, this slow-cooker chicken soup recipe is about to become your new go-to. Learn how to make slow-cooker chicken soup, and make it a part of your regular dinner rotation. Ingredients for Slow-Cooker Chicken Soup With carrots, celery, leek, garlic, herbs, and lemon to flavor this hearty chicken soup, it's sure to become a new family favorite. To make slow-cooker chicken soup, you'll need: Bone-in chicken thighs: Any bone-in cut will do for slow-cooked chicken that becomes fall-apart tender.Carrots, celery, and leek: An aromatic base for the soup. Can substitute the leek with onion or shallots if preferred.Garlic cloves: For a savory depth.Thyme, sage, and rosemary sprigs: To infuse the soup with herbaceous flavors.Bay leaf: Adds a subtle earthy note to the broth.Table salt and freshly ground black pepper: Enhances the overall flavor.Chicken broth: The flavorful liquid base of the soup.Wide egg noodles: Bulks up the soup and adds a comforting texture. Can substitute with other pasta shapes if you prefer.Fresh parsley: Adds a pop of color and freshness.Lemon juice: Hint of acidity brightens the soup. Can swap for white wine vinegar or apple cider vinegar if needed (add to taste). How To Make Slow-Cooker Chicken Soup Pop the bulk of the ingredients into the slow-cooker, and come back later in the day for a pot full of flavorful broth and tender chicken that's ready to shred, garnish, and serve. Full instructions are below, but here's a brief recap before you get started: Step 1. Add ingredients to slow cooker: Place chicken and next 11 ingredients in a slow-cooker.Step 2. Cook soup: Cover and cook on LOW 6 hours or until chicken is tender.Step 3. Dice chicken, and add noodles: Remove chicken and dice, 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.Step 4. Add lemon juice, garnish, and serve: Stir in lemon juice. Garnish with parsley and serve. Slow-Cooker Chicken Soup Variations To change up this slow-cooker chicken soup, consider these variations: Vegetables: Bulk up the soup with mushrooms, peas, green beans, corn, and bell peppers, or hearty greens like Swiss chard, kale, or spinach toward the end of cooking. Noodles: Swap the egg noodles with chunks of potatoes, barley, couscous, farro, or rice.Citrus: Add lemon zest along with the juice for a boost in citrusy flavor. Protein: Swap the chicken thighs with any bone-in cut you prefer, or add in rotisserie or leftover cooked chicken toward the end of cooking. Amp up the protein with chickpeas or white beans if desired.Umami: Amp up the umami by adding a splash of Worcestershire sauce or by sprinkling the soup with grated Parmesan before serving. Herbs: Swap the thyme, sage, or rosemary with other fresh herbs as desired, including parsley, dill, or cilantro. Heat: Add cayenne pepper or red pepper flakes for a touch of heat. What To Serve With Slow-Cooker Chicken Soup Serve this comforting slow-cooker chicken soup with crusty bread, biscuits, cornbread, or dinner rolls for dipping into the flavorful broth. While this soup makes a hearty one-pot meal, pair with a side salad, roasted or steamed vegetables, or any other side dishes you love as desired. How To Store and Reheat Leftover Slow-Cooker Chicken Soup Refrigerate leftover soup in an airtight container for up to four days, or freeze for up to three months. Thaw overnight in the refrigerator if frozen, then reheat on the stovetop or in the microwave until hot throughout. Adjust the consistency with broth or water if needed, and freshen with herbs or a squeeze of lemon juice to brighten the flavor. More Slow-Cooker Soup Recipes You'll Love Slow-cooker soups are hands-off—meaning you can effortlessly prepare a flavorful, hearty meal with little to no hands-on time. These slow-cooker soup recipes are some of our favorites: Slow-Cooker Black Bean Soup Loaded Potato Soup Slow-Cooker Turkey and Dumplings Soup Navy Bean and Ham Soup Soulful Chicken Soup Slow-Cooker Corn Chowder Chicken Sausage and White Bean Stew Slow-Cooker Cheddar Soup Slow-Cooker French Onion Soup Editorial contributions by Katie Rosenhouse. Ingredients 2 lbs. bone-in chicken thighs, skinned and trimmed 3 medium carrots, cut into 1/2-inch pieces (1 1/4 cups) 1 celery root, cut into 1/2-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 1/2 tsp. table salt 1 tsp. freshly ground black pepper 8 cups chicken broth 2 cups wide egg noodles 3 Tbsp. finely chopped fresh parsley 1 Tbsp. fresh lemon juice Directions Add ingredients to slow cooker: Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cook soup: Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone. Dice chicken, and add noodles: 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. Add lemon juice, garnish, and serve: Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley. Frequently Asked Questions Can I make slow-cooker chicken soup with frozen vegetables? Feel free to add in frozen vegetables toward the end of cooking if desired to bulk up this soup. Can I freeze slow-cooker chicken soup? Freeze leftovers of this chicken soup for up to 3 months. Thaw overnight in the refrigerator if frozen, then reheat on the stovetop or in the microwave until hot throughout. Does chicken get more tender the longer you cook it in a slow-cooker? Cooking the chicken in the slow-cooker for the recommended time can make for a tender result. However, even in a slow-cooker, it's possible to overcook chicken, causing a dry or stringy texture. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more