Ultimate Crockpot Chicken Soup
This cozy crockpot chicken soup is the kind of meal that makes the whole kitchen smell amazing while dinner practically makes itself. It is simple, soothing, and packed with tender chicken, vegetables, and savory broth.
Equipment
- 1 Crockpot
Ingredients
- 1 lb chicken breasts or chicken thighs
- 3 cups carrots sliced into rounds
- 3 stalks celery chopped
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 cup water optional, for a lighter broth
- 2 cups potatoes peeled and diced, optional
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 to taste salt
- 1 to taste black pepper
- 1 cup egg noodles or rice added near the end, optional
- 2 tablespoons fresh parsley for serving
Instructions
- Place the chicken, carrots, celery, onion, garlic, broth, water, potatoes if using, thyme, parsley, bay leaf, salt, and pepper into the crockpot.
- Cover and cook on low until the chicken is tender and easy to shred, or on high if you need it ready sooner. The vegetables should be soft and the broth fragrant.
- Remove the chicken from the slow cooker, shred it with two forks, then return it to the pot. Stir well so every bite gets coated in the broth.
- If you want noodles or rice, stir them in near the end and cook until tender. This keeps them from turning too soft.
- Remove the bay leaf, taste and adjust seasoning, then ladle into bowls. Finish with fresh parsley for a bright, fresh touch.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days. If you used noodles, they may soak up more broth as it sits, so add a splash of broth when reheating. Reheat gently on the stovetop or in the microwave until hot. For longer storage, freeze the soup without noodles for the best texture.