Slow Cooker Hearty Chicken Soup Recipe – The Ultimate Comfort in a Bowl

Ah, the comforting aroma of a pot simmering away in the kitchen, filling the air with warmth and familiarity. It’s that sound of gentle bubbling mixed with the laughter from the family room that makes you feel all is right in the world. Honestly, there’s nothing like a big bowl of soup on a chilly evening to turn an ordinary day into something special. That’s why I’m excited to share my Slow Cooker Hearty Chicken Soup recipe with you — it’s thick, rich, and packed with flavor. It’s meals like these that remind me of family dinners on Sundays, where we’d gather around the table, enjoy endless stories, and leave only when our bellies felt content.

Why You’ll Love It

• Quick and easy to make: Just throw everything in your slow cooker and let it work its magic!
• Comforting homemade flavor: Each spoonful packs in warmth that nourishes both body and soul.
• Made with simple ingredients: You likely have most of these items in your pantry already.
• Great for any occasion: Perfect for cozy nights in, family gatherings, or even a little self-care.
• Always a crowd-pleaser: Kids and adults alike can’t resist a hearty bowl of chicken soup!

Ingredients You’ll Need

• 6 cups low sodium chicken stock
• 2 tablespoons butter (use unsalted to control the salt)
• 2 tablespoons extra virgin olive oil
• 2 onions, chopped
• 4 carrots, chopped
• 2 parsnips, chopped
• 2 ribs celery, chopped
• 2 leeks, chopped
• 8 peppercorns
• 1 bay leaf
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2-3 pounds bone-in chicken breasts or thighs
• Kosher salt and black pepper to taste
• Juice plus zest of 1 lemon
• 3/4 cup dry farro (adds a lovely nutty undertone)
• 1/2 cup fresh cilantro or mixed herbs

How to Make It

Creating your Slow Cooker Hearty Chicken Soup is as easy as pie — or should I say, as easy as soup!

1. Combine the base: In the bowl of your crockpot, start by pouring in the chicken stock. Then, add the butter and olive oil, which will give your soup a beautiful richness. Toss in the onions, carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, and a pinch of salt and pepper.

2. Add the chicken: Nestle those bone-in chicken pieces right into the mixture. They’ll cook down beautifully!

3. Set the timer: Cover the crockpot and cook on low for 5-6 hours or high for 4-5 hours.

4. Personal touch: About 45 minutes before serving, carefully remove the chicken from the soup. Take out the herb stems and bay leaf — no one wants those in their bowl!

5. Stir in textures and flavors: Add the freshly squeezed lemon juice and its zest to brighten the flavors, then mix in the farro.

6. Shred the chicken: Go ahead and shred that warm chicken into juicy bites and stir it back into the soup. Cook until the farro is tender — about 25-30 minutes more.

7. Serve it up: Dish out generous bowls of soup and sprinkle with fresh herbs on top. And don’t forget a hunk of crusty bread for dipping!

If you’re in a hurry, you can also make this soup on the stove top or in an Instant Pot. Either way, you’ll end up with that deeply soothing, soul-warming flavor.

Kitchen Tips

• Time-saving trick: Chop your vegetables ahead of time and store them in the fridge so they’re ready to toss in when you’re set to cook.
• Fix for mistakes: If your soup is too salty, a splash of vinegar or a bit of sugar can help balance it out.
• Creative twist: Add in some diced potatoes or a sprinkle of your favorite cheese just before serving for extra indulgence!

Serving Ideas

This Slow Cooker Hearty Chicken Soup is perfect for any occasion. Imagine gathering around the table on a chilly evening, serving up steaming bowls of this delicious comfort. It’s ideal for family dinners or as a cozy night in watching your favorite movie. For garnishes, consider some freshly sliced avocado or a dollop of sour cream. And of course, no bowl is complete without a hunk of crusty bread to soak up every last drop!

Storing & Leftovers

• Storage: Leftover soup can be stored in an airtight container in the fridge for about 4–5 days. For longer storage, freeze in individual portions.
• Reheating: Gently reheat on the stove over low heat until warmed through. Add a bit of water or additional stock if you find it has thickened too much.
• Leftover ideas: Transform the soup into a filling lunch by using it as a sauce over some whole grain pasta or serve over a bed of mixed greens for a hearty salad!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day. The flavors meld beautifully overnight.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving. Swap chicken for turkey or use another grain instead of farro if that’s what you have on hand.

Q: What’s the best way to serve it?
A: Fresh from the pot, while it’s still warm and aromatic. That’s when it truly shines!

Q: How do I know it’s perfectly cooked?
A: Look for the chicken to be tender and easy to shred, plus that delicious, fragrant smell — that’s your sign!

Final Thoughts

I hope this Slow Cooker Hearty Chicken Soup becomes a staple in your home, just as it is in mine. There’s something special about a recipe that warms the heart as much as it fills the belly. It’s the kind of soup that brings friends and family together, where stories are shared, laughter echoes, and full bellies mean love was served. So, gather your ingredients, get comfortable, and create your own memories with this delightful dish. Happy cooking!

Slow Cooker Hearty Chicken Soup

A thick, rich, and flavorful chicken soup that's perfect for cozy nights and family gatherings, made effortlessly in a slow cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Soup Base

• 6 cups low sodium chicken stock
• 2 tablespoons butter (unsalted) Use unsalted to control the salt
• 2 tablespoons extra virgin olive oil
• 2 pieces onions, chopped
• 4 pieces carrots, chopped
• 2 pieces parsnips, chopped
• 2 ribs celery, chopped
• 2 pieces leeks, chopped
• 8 pieces peppercorns
• 1 piece bay leaf
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2-3 pounds bone-in chicken breasts or thighs
• Kosher salt and black pepper to taste
• 1 piece Juice plus zest of 1 lemon
• 3/4 cup dry farro Adds a lovely nutty undertone
• 1/2 cup fresh cilantro or mixed herbs

Method

 

Preparation

1. In the bowl of your crockpot, pour in the chicken stock.
2. Add the butter and olive oil, then toss in the onions, carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, and a pinch of salt and pepper.
3. Nestle the bone-in chicken pieces into the mixture.
4. Cover the crockpot and cook on low for 5-6 hours or high for 4-5 hours.

Finishing Touches

1. About 45 minutes before serving, remove the chicken from the soup. Take out the herb stems and bay leaf.
2. Add the lemon juice and zest to brighten the flavors, then mix in the farro.
3. Shred the chicken into bite-sized pieces and stir it back into the soup. Cook until the farro is tender, about 25-30 minutes more.
4. Serve in bowls and sprinkle with fresh herbs on top. Pair with crusty bread.

Notes

For a time-saving trick, chop your vegetables ahead of time and store them in the fridge. If the soup is too salty, a splash of vinegar or a bit of sugar can help balance it out. You can also add diced potatoes or a sprinkle of cheese before serving for extra indulgence.