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Kristofer’s Favorite Crock Pot Chicken Soup
A warm, comforting, and nourishing slow-cooked chicken soup packed with tender chicken, fresh vegetables, and herbs. Perfect for chilly days or when you need a cozy, homemade meal.
- Slow cooker (Crock Pot, 6-quart recommended)
- Cutting board & knife
- Tongs & forks (for shredding)
For the Soup:
- 1 ½ lbs 680g boneless, skinless chicken breasts (or thighs)
- 6 cups 1.5L low-sodium chicken broth
- 3 medium carrots (peeled, diced)
- 3 celery stalks (diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
For Extra Flavor & Additions:
- ½ tsp crushed red pepper flakes (optional, for a little heat)
- 1 cup 150g frozen peas (added at the end)
- 1 tbsp fresh parsley (chopped, for garnish)
- Juice of ½ lemon (for brightness)
Assemble Ingredients in Crock Pot:
- Place the chicken, carrots, celery, onion, and garlic into the slow cooker.
- Sprinkle with salt, black pepper, thyme, oregano, and add the bay leaf.
- Pour in the chicken broth, ensuring everything is submerged.
Slow Cook to Perfection:
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is fully cooked and tender.
Shred the Chicken:
- Remove the chicken and shred it using two forks. Discard the bay leaf.
- Return the shredded chicken to the slow cooker and stir.
Final Touches:
- Stir in the frozen peas and let them warm through for 5 minutes.
- Squeeze in fresh lemon juice and adjust seasoning if needed.
Serve & Enjoy:
- Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.
Storage: Keeps in an airtight container in the fridge for 4 days or can be frozen for 3 months.
Substitutions:
- Swap chicken for turkey or rotisserie chicken (reduce cooking time).
- Use vegetable broth and chickpeas instead of chicken for a vegetarian version.
- Add cooked noodles or rice before serving for a heartier soup.
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