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Slow-cooker Chicken Soup

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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.

Slow Cooker Chicken Soup Recipe

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 Recipe

Slow-cooker Chicken Soup

Author: Nicole
5 from 2 votes
“Soup for the soul 🧡 Delicious, light yet filling. Perfect for cool winter nights.”
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For a warming, homestyle chicken soup with the ultimate depth of flavour, this Slow-cooker Chicken Soup recipe features chicken, veggies and noodles cooked low and slow. Just 10 minutes of prep, then the slow-cooker does the rest of the work for you, blipping away for hours cooking the soup to perfection. If you don't have a slow-cooker, I've also included stovetop instructions.
Prep 10 minutes
Cook 8 hours 15 minutes
Total 8 hours 25 minutes
Servings: 4 servings

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 onion, finely diced
  • 1 whole free-range chicken
  • 2.5 litres (10 cups) water
  • 3 tsp sea salt flakes, plus extra to season
  • 2 stalks celery, 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
  • Freshly 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.

Nutrition information

Nutrition Facts
Slow-cooker Chicken Soup
Amount per Serving
Calories
427
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
10
g
Cholesterol
 
83
mg
28
%
Sodium
 
2047
mg
89
%
Potassium
 
536
mg
15
%
Carbohydrates
 
29
g
10
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
25
g
50
%
Vitamin A
 
11036
IU
221
%
Vitamin C
 
17
mg
21
%
Calcium
 
76
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe 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.

Tried this recipe?

Let us know how it was!
Course Appetisers, chicken, chicken soup, entrée, Main Course, slow cooker chicken soup, Soup
Cuisine Australian

  1. 5 stars
    Soup for the soul 🧡 Delicious, light yet filling. Perfect for cool winter nights.

    • So lovely to hear, Katie! I couldn’t have said it better myself. Thanks also for the rating, Nic x

  2. 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?

  3. 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

  4. 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

    • 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

  5. 5 stars
    Yummy. Kids 1,2 and 4 smashed it 🙂

    • So wonderful to hear, thank you so much for taking the time to write! 😊 Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.