Slow-cooker Chicken Soup

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

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5 from 2 reviews

• Total Time: 8 hours 25 mins
• Yield: 4–6 1x

Ingredients

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• 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

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Instructions

1. Heat the olive oil in a medium-sized frying pan over medium heat. Add the onion and cook for 3–5 minutes until soft.
2. Rinse the chicken (including the inside of the carcass). This creates a clearer broth.
3. 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).
4. Remove the chicken, celery and carrot from the slow-cooker. Shred the chicken and cut the celery and carrot into bite-sized chunks.
5. 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.
6. Return the chicken, celery and carrot to the broth. Season with salt and pepper and serve.

Notes

Stovetop method – Place the whole chicken, water, salt, celery, carrot and cooked onion into a large pot. Use more water if needed to ensure the chicken is fully submerged. Place the lid on, bring to the boil, then reduce the heat to low and leave the lid ajar. Cook for 1½ hours or until the chicken is soft and falling off the bone. Remove the chicken, celery and carrot from the pot. Shred the chicken finely and cut the celery and carrot into bite-sized chunks. Add the egg noodles to the pot and cook for 8 minutes or until cooked through. Sprinkle with fresh parsley. Return the chicken, celery and carrot to the pot, season with salt and pepper and serve.

MAKE AHEAD

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.

LEFTOVERS

Can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave. See freezing instructions above.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 8 hours 15 mins
• Category: soup, chicken, chicken soup, slow cooker chicken soup
• Method: saute, cook