Slow Cooker Chicken Soup

Sometimes you just want soup. And with the frigid weather we’ve been having lately, that is exactly what I wanted… soup! Chicken soup to be exact. It’s my favorite variety. I’m pretty sure now matter my age, I’ll always reach for chicken soup before any other kind. There’s just something special and simple about it. It’s easy and delicious. I love easy recipes, which is partly why I truly enjoy using a slow cooker. Toss in the ingredients, turn it on and let it sit for hours. It’s torture but a wonderful kind of torture.

If you’ve never made chicken soup from scratch before, you absolutely need to try this sometime soon. Grab a chicken and get to work! I promise, it requires minimal effort and will give you delicious results.

I loaded my bowl up with extra chicken and veggies. What’s better than homemade soup… besides a cupcake? :)

I chose to have a taste of this and freeze the rest in several containers for later. The Mr is out of town and will love having homemade soup to enjoy for work when he returns.

Slow Cooker Chicken Soup

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Soup
Cuisine: American
Keyword: Slow cooker
Servings: 6


  • 4-5 lb chicken giblets removed
  • 1 whole bay leaf
  • 1 1/2 C celery chopped
  • 1 1/2 C carrots chopped
  • 1 C yellow onion chopped
  • 1 1/2 tsp salt
  • 1 1/2 tsp ground black pepper
  • 1 1/2 tsp dried minced garlic
  • 1/2 tsp thyme
  • 1/2 tsp red pepper flakes optional
  • 1 tsp garlic powder
  • 6 C chicken brother


  • Prepare chicken; remove the giblets, rinse the inside and outside of the chicken well. Place chicken in a size appropriate slow cooker, at least 5-6 quarts.
  • Chop celery, carrots and onion. Add to slow cooker. Sprinkle with spices. Cover with at least 6 cups chicken broth.
  • Cook on high for 4 hours. Carefully remove chicken to a carving board or rimmed baking sheet.  While the chicken is removed from the slow cooker, scoop out the bay leaf and discard. Remove skin from chicken. Begin slicing off meat, shredding and returning to the slow cooker. Pull off as much meat as you can, using only white meat or both white and dark.
  • Stir ingredients. Divide among bowls.


An original recipe from Baked by Rachel
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