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Slow Cooker Chicken Soup

This hearty chicken soup is made effortlessly in a slow cooker, using tender shredded chicken, fresh vegetables, and aromatic herbs. The slow cooking process develops a rich, savory broth with soft vegetables and juicy chicken, resulting in a comforting, rustic dish with a warm, inviting appearance.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts lean and tender
  • 3 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 medium onion diced
  • 1 teaspoon thyme dried
  • 2 bay leaves bay leaves
  • 4 cups chicken broth or vegetable stock
  • 1 tablespoon lemon juice brightens the broth
  • salt and pepper to taste

Equipment

  • Slow Cooker
  • Sharp knife
  • Cutting board
  • Ladle
  • Tongs

Method
 

  1. Place the chicken breasts at the bottom of the slow cooker and season lightly with salt and pepper.
  2. Add the chopped carrots, celery, and diced onion around the chicken, spreading them evenly.
  3. Sprinkle the dried thyme over the vegetables and place the bay leaves on top.
  4. Pour the chicken broth over all the ingredients, making sure everything is submerged.
  5. Cover the slow cooker and cook on low for 6 to 8 hours, until the chicken is tender and easily shredded.
  6. Once cooked, remove the chicken breasts and shred them using two forks, then return the shredded chicken to the broth.
  7. Add lemon juice to the soup, stirring to brighten the flavors, then taste and adjust seasoning with salt and pepper as needed.
  8. Remove the bay leaves and serve hot, with steam rising and the vibrant colors of the vegetables visible in the broth.

Notes

For extra richness, you can add a splash of olive oil or a handful of noodles during the last 30 minutes of cooking. This soup keeps well in the fridge for up to 3 days and tastes even better the next day.