Go Back

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
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.