Comforting and warming chicken soup, just like my mum makes! This Slow-cooker Chicken Soup recipe produces a rich, wholesome broth with fall-apart chicken. This dish is quick and easy to prepare – just stick all the ingredients in your slow-cooker and let it work its magic for you while you go about your day. If you don’t have a slow-cooker, I’ve also included instructions for how to cook this recipe on the stovetop. This soup freezes beautifully, so you can prepare it in advance and have it ready for a quick midweek meal. It’s perfect for cold weather and soothing sniffles.
Can you make Slow-cooker Chicken Soup ahead of time?
Yes, Slow-cooker Chicken Soup can be frozen for up to 3 months. Follow the recipe but do not add the egg noodles. The egg noodles will absorb too much moisture and are best added to the soup once it is defrosted. Thaw in the fridge overnight. Reheat on the stovetop and add the noodles once boiling.
Is Slow-cooker Chicken Soup suitable for leftovers?
Yes, Slow-cooker Chicken Soup can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave. See freezing instructions above.
Slow-cooker Chicken Soup
Share PrintClick to change the servings
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 onion finely diced
- Whole free-range chicken 1.2–1.8 kg/2 lb 12 oz–4 lb
- 10 cups 2.5 litres water
- 3 tsp sea salt flakes plus extra to season
- 2 celery stalks including leaves, washed and cut into 15 cm (6 inch) lengths
- 4 carrots peeled and halved lengthways
- 250 g 9 oz thin egg noodles
- ½ bunch flat-leaf parsley roughly chopped
- Cracked black pepper
Instructions
- Heat the olive oil in a medium-sized frying pan over medium heat. Add the onion and cook for 3–5 minutes until soft.
- Rinse the chicken (including the inside of the carcass). This creates a clearer broth.
- Place the whole chicken, water, salt, celery, carrots and cooked onion into a slow-cooker. Cook on low for 8 hours or high for 4 hours (see the stovetop method below).
- Remove the chicken, celery and carrot from the slow-cooker. Shred the chicken and cut the celery and carrot into bite-sized chunks.
- Place the egg noodles in the remaining liquid. Cook for 15 minutes over low heat or until the noodles are cooked to your liking. Sprinkle with fresh parsley.
- Return the chicken, celery and carrot to the broth. Season with salt and pepper and serve.
Disclaimer re gluten-free and dairy-free recipes
Katie says:
Soup for the soul 🧡 Delicious, light yet filling. Perfect for cool winter nights.
Nicole says:
So lovely to hear, Katie! I couldn’t have said it better myself. Thanks also for the rating, Nic x
MrsJ80 says:
I have a question about one of the ingredients. The method states to add the stock but there’s no stock listed on the ingredients. Is this referring to the water and salt?
erinabbey says:
Hello!
I’ve probably left this question a bit late because I’m making this tomorrow night haha but wondering – in the ingredients it says water but then in the method it says “add stock (or salt if using)” it very likely I’m confusing myself, but do you make this with stock or water? Thanks so much, LOVE your page and recipe ideas x
sophieolufson says:
My broth didn’t turn out as clear even though I washed chicken well and veges don’t look as fresh and bright
Taste is good though
Nicole says:
Sometimes if the soup heats too quickly (particularly on high heat function with the slow cooker) and depending on the size of the chicken and the amount of fat on the chicken, the fat can sometimes emulsify into the liquid which means the soup can get cloudy. If you refrigerate it, the fat will rise to the top, it will be very easy to skim off and you’ll be left with a very clear broth. A lot of effort though so I never do this. 😂 So glad you loved the taste though! Thank you so much for taking the time to comment x
em.wallsy says:
Yummy. Kids 1,2 and 4 smashed it 🙂
Nicole says:
So wonderful to hear, thank you so much for taking the time to write! 😊 Nic x