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Slow Cooker Chicken Soup

This comforting chicken soup is made effortlessly in a slow cooker, with tender bone-in chicken thighs, sweet carrots, crunchy celery, and aromatic herbs simmered until flavors meld beautifully. The final dish features a rich, clear broth with shredded chicken and vibrant vegetables, perfect for cozy, lazy days.
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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 bone-in chicken thighs preferably skinless for a leaner soup
  • 3 large carrots peeled and sliced
  • 2 stalks celery chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 6 cups chicken broth low-sodium preferred
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon chopped parsley for garnish
  • 1 tablespoon lemon juice optional, for brightness

Equipment

  • Slow Cooker
  • Sharp knife
  • Cutting board
  • Ladle
  • Measuring cups & spoons

Method
 

  1. Gather all your ingredients and set your slow cooker to low to prepare for cooking.
  2. Place the chicken thighs into the slow cooker, followed by sliced carrots, chopped celery, diced onion, minced garlic, and herbs.
  3. Pour the chicken broth over all the ingredients, making sure everything is submerged for even cooking.
  4. Cover the slow cooker with its lid and cook on low for 6-8 hours, until the chicken is fall-apart tender and the vegetables are soft.
  5. Once cooked, use tongs or a slotted spoon to carefully remove the chicken thighs. Shred the meat with two forks until it’s nicely pulled apart.
  6. Return the shredded chicken to the slow cooker, stir well to combine, and let it rest for 10 minutes to allow flavors to meld.
  7. Taste the broth and add a squeeze of lemon juice if desired for brightness. Adjust seasoning with salt and pepper if needed.
  8. Ladle the hot soup into bowls, garnish with chopped parsley, and serve immediately with crusty bread.

Notes

For extra depth of flavor, add a bay leaf during cooking or a splash of vinegar before serving. Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.