There’s nothing quite like coming home to the aroma of homemade crockpot chicken soup simmering away in your kitchen. This classic comfort food is the perfect remedy for cold winter days, busy weeknights, or when you’re feeling under the weather. The slow cooker does all the hard work while you go about your day, transforming simple ingredients into a rich, flavorful soup that tastes like it’s been simmering on the stove for hours.
What makes this crockpot chicken soup so special is its simplicity and versatility. You don’t need to brown the chicken or sauté vegetables beforehand – just throw everything into the slow cooker, set it, and forget it. The long, gentle cooking process allows the flavors to meld beautifully while the chicken becomes incredibly tender and easy to shred. Plus, your house will smell absolutely amazing all day long.
This is the kind of soup that brings the whole family to the table. Whether you serve it with crusty bread, crackers, or over rice, it’s guaranteed to warm you from the inside out and make everyone ask for seconds.
Why You’ll Love This Crockpot Chicken Soup
- True set-it-and-forget-it meal – With just 15 minutes of prep time, you can toss everything in the crockpot in the morning and come home to a piping hot, delicious dinner ready to serve. No babysitting required!
- Budget-friendly ingredients – This soup uses affordable pantry staples and inexpensive cuts of chicken, making it perfect for feeding a family without breaking the bank. You probably have most of these ingredients on hand already.
- Naturally healing and comforting – Whether you’re fighting off a cold or just need a cozy meal, this soup is packed with nutrients from vegetables and protein from chicken, plus the warm broth helps ease congestion and soothes sore throats.
- Incredibly versatile – You can customize this soup with your favorite vegetables, herbs, and add-ins. Make it with noodles for chicken noodle soup, add rice for chicken and rice soup, or keep it simple with just veggies and broth.
- Perfect for meal prep – This recipe makes a large batch that stores beautifully in the fridge for up to 5 days or freezes for up to 3 months, making it ideal for Sunday meal prep or having healthy meals ready to go.
What Type of Chicken Should I Use?
For the most flavorful and tender crockpot chicken soup, bone-in, skin-on chicken pieces are your best bet. Chicken thighs are my personal favorite because they stay incredibly moist and tender during the long cooking process, plus they’re more affordable than chicken breasts. The bones and skin add tons of flavor and body to the broth, creating that rich, golden color and taste you get from traditional homemade soup.
That said, boneless, skinless chicken breasts work perfectly fine if that’s what you have or prefer. They’re leaner and cook slightly faster, but they can dry out if left in the crockpot too long, so keep an eye on the cooking time. Aim for an internal temperature of 165°F and remove them as soon as they’re done to prevent them from becoming tough and stringy.
You can also use a combination of chicken breasts and thighs for the best of both worlds. Some people even throw in a whole cut-up chicken for an ultra-rich broth. If you’re really pressed for time, rotisserie chicken works in a pinch – just add it during the last 30 minutes of cooking so it doesn’t fall apart completely.
Avoid using frozen chicken in the slow cooker, as it takes too long to reach a safe temperature and can spend too much time in the bacterial “danger zone” between 40°F and 140°F.
Options for Substitutions
This crockpot chicken soup is extremely adaptable, and you can make numerous swaps based on dietary preferences or what you have available:
- Chicken broth: Vegetable broth works great for a vegetarian version (just skip the chicken or use chickpeas). You can also use water and add extra herbs and seasonings, though the soup won’t be quite as flavorful. Bone broth adds even more nutrients and richness.
- Carrots: Sweet potatoes, parsnips, or butternut squash can replace or supplement the carrots for different flavors and added nutrition. Cut them into similar-sized pieces for even cooking.
- Celery: If you’re not a fan of celery, try fennel for a subtle anise flavor, or simply use more onions and add some green beans or zucchini for texture.
- Noodles: Egg noodles are traditional, but you can use any pasta shape, rice, quinoa, barley, farro, or even cauliflower rice for a low-carb option. Just remember to add these during the last 20-30 minutes of cooking.
- Fresh herbs: Dried herbs work just as well as fresh – use about one-third the amount of dried herbs as you would fresh. Thyme, rosemary, parsley, and bay leaves are all excellent choices.
- Dairy-free option: This soup is naturally dairy-free, but if a recipe calls for cream, you can skip it or use coconut milk for added richness without the dairy.
Watch Out for These Mistakes While Cooking
The most common mistake when making crockpot chicken soup is overcooking the chicken, especially if using boneless, skinless breasts, which can become dry and stringy after 8 hours on low – instead, check for doneness after 4-5 hours and remove the chicken as soon as it reaches 165°F internal temperature. Another pitfall is adding the noodles too early in the cooking process, which causes them to absorb too much liquid and turn mushy – always add pasta, rice, or other starches during the final 20-30 minutes of cooking for the best texture.
Many home cooks also forget to season their soup adequately, assuming the chicken broth will provide enough flavor, but slow cooking dilutes flavors, so you’ll need to taste and adjust seasoning with salt, pepper, and herbs at the end of cooking for a bold, satisfying soup. Not removing the chicken skin and bones before serving is another issue – while they add great flavor during cooking, nobody wants to bite into a bone or piece of skin in their finished soup, so always take the time to debone and shred the chicken properly.
Don’t make the mistake of filling your slow cooker all the way to the brim, as soups need room to simmer and circulate – fill it no more than two-thirds to three-quarters full for optimal results. Finally, resist the urge to lift the lid and stir frequently, as this releases heat and steam, adding 15-20 minutes to your cooking time each time you peek, so trust the process and leave it alone until the cooking time is complete.
What to Serve With Crockpot Chicken Soup?
This hearty crockpot chicken soup is delicious on its own, but pairing it with the right sides can turn it into a complete, satisfying meal. The classic accompaniment is warm, crusty bread or homemade dinner rolls for dipping into that flavorful broth – there’s something magical about soaking up every last drop with a piece of bread. Grilled cheese sandwiches are another family favorite, creating the ultimate comfort food combination that kids and adults both love.
For a lighter option, serve your soup alongside a crisp garden salad with a tangy vinaigrette to balance the richness of the broth. Caesar salad or a simple arugula salad with lemon dressing work particularly well. Saltine crackers, oyster crackers, or homemade croutons are perfect for adding crunch directly to your bowl, and they’re easy to keep on hand in the pantry.
If you want to make the meal more substantial, consider serving the soup over a scoop of cooked rice, mashed potatoes, or with a side of roasted vegetables like Brussels sprouts or green beans. Cornbread is another excellent choice, especially if you’re going for a Southern comfort food vibe. For gatherings or meal prep, this soup works beautifully as the main dish in a larger spread with various toppings like fresh herbs, grated cheese, sour cream, and hot sauce set out so everyone can customize their bowl.
Storage Instructions
Refrigerate: Store your crockpot chicken soup in airtight containers in the refrigerator for up to 4-5 days. The flavors actually improve after a day or two as everything has time to meld together. If you’ve added noodles or rice, be aware that they’ll continue to absorb liquid and become softer, so you may need to add extra broth when reheating.
Make Ahead: You can prep all your vegetables the night before and store them in the fridge, then simply toss everything in the crockpot in the morning. You can also cook the soup completely, let it cool, and refrigerate it for up to 2 days before serving – just reheat on the stove or in the microwave. For the best texture, cook and add noodles or rice fresh when you reheat the soup.
Warm Up: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through, or warm larger portions on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of chicken broth or water if the soup has thickened too much during storage. The soup should reach 165°F internal temperature when reheating for food safety.
Freeze: This soup freezes beautifully for up to 3 months. However, if you’re planning to freeze it, don’t add noodles, rice, or potatoes before freezing, as these don’t thaw well and become mushy. Instead, freeze the soup base with chicken and vegetables, then add your starches when you reheat. Cool the soup completely before transferring to freezer-safe containers or bags, leaving an inch of space at the top for expansion. Label with the date and contents. Thaw overnight in the refrigerator before reheating.
| Preparation Time | 15 minutes | | Cooking Time | 6-8 hours (low) or 3-4 hours (high) | | Total Time | 6-8 hours 15 minutes | | Servings | 8-10 people | | Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition per serving (based on 8 servings, without noodles):
- Calories: 220-250
- Protein: 28-32 g
- Fat: 8-10 g
- Carbohydrates: 12-15 g
- Fiber: 2-3 g
- Sugar: 4-5 g
- Sodium: 650-750 mg
- Cholesterol: 75-85 mg
Note: Nutrition will vary based on the specific ingredients and quantities used. Adding noodles or rice will increase carbohydrate and calorie content.
Ingredients
For the soup base:
- 2 lbs boneless, skinless chicken breasts (or bone-in chicken thighs)
- 8 cups low-sodium chicken broth
- 3 large carrots (peeled and sliced into rounds)
- 3 celery stalks (diced)
- 1 large onion (diced)
- 4 garlic cloves (minced)
- 2 bay leaves
- 1 tsp dried thyme (or 3-4 fresh sprigs)
- 1 tsp dried rosemary (or 2-3 fresh sprigs)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper (freshly ground)
- 1/4 tsp red pepper flakes (optional, for a subtle kick)
Optional add-ins:
- 2 cups egg noodles (or pasta of choice)
- 1 cup frozen peas
- 1 cup frozen corn
- 2 medium potatoes (diced)
- 2 cups fresh spinach or kale (roughly chopped)
- 1 tbsp fresh lemon juice (adds brightness)
- 1/4 cup fresh parsley (chopped, for garnish)
- 1 tbsp fresh dill (chopped, for garnish)
Step 1: Prepare the Vegetables
Start by prepping all your vegetables so they’re ready to go. Peel and slice the carrots into rounds about 1/4-inch thick – you want them thick enough to hold their shape during the long cooking time but thin enough to become tender.
Dice the celery and onion into similar-sized pieces, about 1/2-inch chunks. Mince or finely chop the garlic cloves. If you’re adding potatoes, peel and dice them into 3/4-inch cubes.
Having everything chopped and ready makes assembly quick and easy, especially if you’re doing this in the morning before work.
Step 2: Layer Ingredients in the Crockpot
Place the diced onions, carrots, and celery in the bottom of a 6-quart or larger slow cooker. These vegetables will form the flavorful base of your soup.
Add the minced garlic, bay leaves, dried thyme, dried rosemary, salt, black pepper, and red pepper flakes (if using) over the vegetables. Give everything a quick stir to distribute the seasonings.
Place the chicken pieces on top of the vegetable layer. If using bone-in chicken, make sure it’s sitting skin-side up. Season the chicken with an additional pinch of salt and pepper.
Step 3: Add the Liquid
Pour the chicken broth over everything in the slow cooker, making sure the chicken is mostly submerged. The liquid should come about three-quarters of the way up the ingredients – don’t fill it all the way to the top as you need room for the soup to simmer.
If you don’t have quite enough broth, you can add water to reach the right level. The chicken and vegetables will release their own juices during cooking, adding to the liquid.
Give everything one final gentle stir to make sure the seasonings are distributed throughout the broth.
Step 4: Slow Cook the Soup
Place the lid securely on the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The soup is done when the chicken is cooked through (165°F internal temperature) and easily shreds with a fork, and the vegetables are tender but not mushy.
If you’re home during cooking, resist the urge to lift the lid and check on things, as this releases heat and extends the cooking time. The beauty of slow cooking is that you can truly set it and forget it.
About 45 minutes to 1 hour before serving, check your soup. If using bone-in chicken, this is when you’ll want to remove the chicken to a cutting board.
Step 5: Shred the Chicken
Carefully remove the chicken from the slow cooker using tongs or a slotted spoon and transfer to a cutting board. Let it cool for about 5 minutes until it’s comfortable to handle.
If using bone-in chicken, remove and discard the skin and bones. Use two forks to shred the chicken into bite-sized pieces – it should be so tender it practically falls apart on its own.
If you’re using boneless chicken breasts, simply shred them with two forks. Return all the shredded chicken to the slow cooker and stir to combine.
Step 6: Add Final Ingredients and Season
If you’re adding noodles, rice, or other starches, now is the time. Stir them into the soup, replace the lid, and cook on HIGH for 20-30 minutes until the noodles are tender or the rice is cooked through.
If adding frozen vegetables like peas, corn, or fresh greens like spinach or kale, add them during the last 10 minutes of cooking so they don’t become overcooked and mushy.
Remove and discard the bay leaves and any whole herb sprigs. Taste the soup and adjust the seasoning – you’ll likely need to add more salt and pepper at this stage since slow cooking can mute flavors.
Step 7: Finish and Serve
Stir in fresh lemon juice if using – this adds a wonderful brightness that really makes the flavors pop. Give the soup one final taste and adjust seasoning as needed.
Ladle the hot soup into bowls and garnish with fresh chopped parsley and dill if desired. Serve immediately with your choice of sides like crusty bread, crackers, or a salad.
Set out additional toppings like grated Parmesan cheese, hot sauce, extra black pepper, or fresh herbs so everyone can customize their bowl to their liking.
Tips for the Best Crockpot Chicken Soup
For the richest, most flavorful soup, use bone-in, skin-on chicken and remove the skin and bones after cooking – the bones and skin add tremendous depth of flavor and body to the broth. If your soup tastes flat or bland at the end, it probably needs more salt – slow cooking dilutes flavors, so don’t be afraid to season generously.
Cut all your vegetables into similar-sized pieces to ensure even cooking. If you want a super clear broth, skim any foam or fat that rises to the top during the first hour of cooking. For an even richer soup, add a tablespoon of butter or a splash of heavy cream at the end of cooking.
Don’t skip the fresh herbs at the end – they add a pop of color and fresh flavor that makes the soup taste restaurant-quality. If you like a thicker, more stew-like soup, mash some of the cooked vegetables against the side of the pot with a wooden spoon or remove a cup of vegetables, blend them, and stir back in.
Make a double batch and freeze half for an easy meal later. The soup tastes even better the next day after all the flavors have melded together, so it’s perfect for meal prep or making ahead for company.
Frequently Asked Questions
Can I use frozen chicken in my crockpot? It’s not recommended for food safety reasons. Frozen chicken takes too long to reach a safe temperature in a slow cooker, spending too much time in the bacterial danger zone. Always thaw chicken completely in the refrigerator before adding it to your crockpot.
Why did my noodles get mushy? Noodles and pasta absorb liquid over time, especially in a slow cooker environment. To prevent this, add them during the last 20-30 minutes of cooking on HIGH. If making the soup ahead, store noodles separately and add them when reheating.
Can I make this soup in an Instant Pot? Absolutely! Use the sauté function to soften the aromatics for 3-4 minutes, then add the remaining ingredients (except noodles) and cook on high pressure for 12-15 minutes. Quick release, shred the chicken, add noodles, and cook on sauté for 5-7 minutes until tender.
How do I make my soup thicker? You can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, stir it into the soup, and cook on HIGH for 15 minutes until thickened. Alternatively, blend some of the vegetables and stir back in, or add a slurry of flour and butter (roux).
Can I add cream to make it creamy chicken soup? Yes! Stir in 1/2 to 1 cup of heavy cream or half-and-half during the last 30 minutes of cooking. You can also add cream cheese for extra richness. Just avoid adding dairy at the beginning as it may separate during long cooking.
What size slow cooker do I need? A 6-quart slow cooker is ideal for this recipe. You can use a 5-quart in a pinch, but don’t go smaller or your soup may overflow. If you have a larger 7 or 8-quart cooker, consider increasing the recipe by 50% so it cooks properly.
This crockpot chicken soup proves that the most comforting, delicious meals don’t have to be complicated. With minimal prep and maximum flavor, it’s bound to become a regular in your meal rotation, especially during those cold winter months when you need something warming and nourishing without all the fuss.
