Category: Soups

This isn’t about a perfect, pristine broth. It’s about the process—tending a simmer, skimming off foam, and building flavor slowly. It’s a recipe rooted in the messy, beautiful act of making something nourishing from scratch, driven by what’s in the fridge and a bit of patience.

Why This Chicken Soup Will Keep Calling You Back

It’s a recipe that adapts with what’s in your kitchen, forgiving and forgiving again. The slow simmer unlocks layers of flavor, making each bowl a small victory. Plus, that smell of simmering chicken and vegetables fills the house with comfort, pulling you back every time.

Breaking Down the Main Players in Your Chicken Soup

• Chicken bones and carcass: Gives the broth richness and depth—don’t skip this step.
• Onions: Builds sweetness and aroma; caramelize slightly for more flavor.
• Carrots: Adds sweetness and color; go for organic if possible.
• Celery: Provides a fresh, slightly peppery note—crucial for balance.
• Lemon: Brightens the broth with a zing—skip if you prefer a softer finish.
• Fresh herbs (parsley, thyme): Add at the end for a vibrant, herbal lift.
• Olive oil: A drizzle at the end enhances flavor—use a good one.

Tools of the Trade for a Rich Chicken Soup

• Large stockpot: To hold all ingredients and allow a gentle simmer.
• Fine sieve or chinois: To strain the broth for clarity and smoothness.
• Sharp knife: Chopping vegetables and chicken.
• Cutting board: Prep workspace for ingredients.
• Ladle: Serving the hot broth and removing foam.

Step-by-Step Guide to Making Chicken Soup from Scratch

Step 1: Start by rinsing the chicken bones and carcass under cold water. Place them in a large stockpot.

Step 2: Add enough cold water to cover everything by a few inches. Bring to a gentle simmer over medium heat, about 90°C (194°F).

Step 3: Skim off any foam that rises to the surface in the first 15 minutes. This keeps the broth clear and clean.

Step 4: Add roughly chopped onions, carrots, and celery. Let everything simmer gently for at least 2 hours, uncovered.

Step 5: Check occasionally, and add more water if needed. The broth should be rich, fragrant, and slightly gelatinous when done.

Step 6: Strain the broth through a fine sieve into another pot or large bowl. Discard the solids.

Step 7: Adjust the seasoning with salt and pepper. Taste and tweak accordingly.

Step 8: Add shredded cooked chicken, chopped fresh herbs, and a squeeze of lemon for brightness.

Step 9: Serve hot, garnished with more herbs and a dash of good olive oil.

Cooking Checkpoints & Tips to Perfect Your Soup

• Broth: Look for a clear, golden liquid with a rich aroma. It should jiggle slightly when cooled.
• Vegetables: They should be tender but not mushy—test with a fork.
• Chicken: It should shred easily without resistance, and no pink bits remain.
• Taste as you go: Adjust salt and seasonings before serving, not after.

Common Mistakes & How to Fix Them

• Not skimming foam, resulting in cloudy broth.? Skim foam often to keep broth clear and fresh-tasting.
• Over-salting at the end, making broth too salty.? Add salt in stages to build depth.
• Vegetables turning to mush or losing flavor.? Cook vegetables gently, avoid boiling rapidly.
• Adding dried herbs too early, losing their aroma.? Use fresh herbs added at the end for brightness.

Homemade Chicken Soup

This chicken soup is built on a slow-simmered broth crafted from chicken bones, vegetables, and herbs, resulting in a nourishing, comforting dish. The process involves skimming foam to keep the broth clear and adding fresh ingredients at the end for brightness. The final soup has a rich, golden broth with tender vegetables and shredded chicken, topped with fresh herbs and a drizzle of olive oil.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 kg chicken bones and carcass preferably with some meat attached
• 2 pcs onions roughly chopped
• 3 carrots carrots peeled and chopped
• 3 stalks celery chopped
• 1 lemon lemon for juice, optional
• a handful fresh parsley chopped, for garnish
• 2 tsp fresh thyme chopped, added at the end
• 2 tbsp olive oil for finishing
• 2 cups cooked chicken shredded, from cooked chicken

Equipment

• Large stockpot
• Fine sieve or chinois
• sharp knife
• Cutting board
• Ladle

Method

 

1. Place the chicken bones and carcass in a large stockpot and cover with cold water. Bring to a gentle simmer over medium heat, allowing the water to bubble softly.
   
2. Skim off any foam that rises to the surface during the first 15 minutes to keep the broth clear and clean in flavor.
3. Add the chopped onions, carrots, and celery to the pot. Continue simmering gently for at least two hours, uncovered, allowing the flavors to deepen and the broth to become rich.
4. Occasionally check the broth, adding more water if necessary to keep the ingredients submerged. The broth should develop a fragrant aroma and a slightly gelatinous texture when done.
5. Strain the broth through a fine sieve or chinois into a clean pot or bowl, discarding the solids. You should be left with a clear, golden liquid.
6. Season the broth with salt and pepper to taste, adjusting slowly to build a balanced depth of flavor.
7. Add the shredded cooked chicken to the hot broth, and stir in the chopped fresh thyme for a herbal lift.
8. Squeeze fresh lemon juice into the soup for brightness, then stir in chopped parsley just before serving.
9. Drizzle a good-quality olive oil over each bowl just before serving to add richness and shine.
10. Serve the soup hot, garnished with additional herbs and a slice of lemon if desired, enjoying the comforting aroma and tender ingredients.

I love how this recipe transforms humble ingredients into something unexpectedly rich and comforting. It’s not fancy, just honest slow cooking magic—perfect for those days when you want to do less but still crave deep flavor. The slow cooker does most of the work, leaving you free to breathe in the kitchen’s quiet, savory promise. It’s a reminder that sometimes, simplicity is the best kind of indulgence.

Why This Soup Calls Me Back

It’s the slow, gentle simmer that makes all the flavors meld into something more than just soup. I love how the house fills with a cozy, bubbling aroma that stays with you. When I need a quick fix for comfort that feels nourishing and honest, this is what I turn to. It also reminds me that simple ingredients, treated well, can create real magic.

Unveiling the Core Ingredients

• Chicken thighs: I prefer bone-in, skinless because they stay juicy, and the flavor is richer. Swap for chicken breasts if you like leaner, but they might dry out.: Rich, meaty, and tender—perfect for slow cooking.
• Carrots: I love the burst of sweetness and color they bring, especially if they’re oozing with juice. Use parsnips for a sweeter, earthier twist.: Sweet and earthy, they soften beautifully.
• Celery: It’s all about that crisp, aromatic punch. Substitute with fennel for a slight anisey flavor that adds depth.: Crisp, aromatic, a flavor foundation.
• Onion: I rely on yellow onions for their sweetness after long cooking, but shallots can add a subtle, milder flavor.: Sweaty, sweet, and fragrant.
• Fresh herbs: Parsley and thyme brighten everything. Dried herbs work too, but add last for freshness. Lemon zest brightens the broth’s profile.: Herbs lift the broth with fresh, bright notes.
• Broth: Homemade or store-bought, I prefer a good quality, low-sodium chicken broth. For a smoky touch, a dash of smoked paprika can be a game-changer.: Flavorful, warm, and comforting—sets the base.
• Lemon juice: Brightens the entire bowl with a zesty zing. Skip if you want a more mellow flavor.: Lemon-bright and crisp, cuts through richness.

Tools of the Trade for a Gentle Chicken Simmer

• Slow Cooker: Main vessel for low, slow cooking; keeps everything tender and flavorful.
• Sharp Chef’s Knife: Chops vegetables and slices cooked chicken for serving.
• Cutting Board: Provides a safe surface to prep ingredients.
• Ladle: Scoops out hearty servings without disturbing the broth.
• Measuring Cups & Spoons: Ensures accurate seasoning and broth levels.

The Art of Slow-Simmered Chicken Soup

Step 1: Start by gathering your ingredients and equipment.

Step 2: Set your slow cooker to low, around 90°C (200°F).

Step 3: Add chicken, vegetables, herbs, and broth to the slow cooker.

Step 4: Cook for 6-8 hours, until the chicken is fall-apart tender.

Step 5: Remove the chicken, shred it, then return it to the soup.

Step 6: Check for seasoning, add salt, pepper, or lemon juice as needed.

Step 7: Let the soup rest for 10 minutes before serving.

Tips and Tricks to Perfect Your Slow Cooker Chicken Soup

• Ensure chicken is fully submerged for even cooking.
• Check broth level after 4 hours; add water if needed.
• Taste and adjust seasoning before serving.
• Look for tender, falling-apart chicken and clear, flavorful broth.

Common Pitfalls and How to Dodge Them

• Overcooked chicken turning rubbery.? Use fresh herbs for brightness; dried work if fresh isn’t available.
• Adding too much salt early on.? Check the chicken at 6 hours; it should be tender and pull apart easily.
• Leaving the lid off during cooking.? Add salt gradually, tasting as you go, to avoid oversalting.
• Using the wrong chicken part.? Keep the lid on to retain moisture and flavor.
• Forgetting to skim the fat.? Opt for bone-in thighs for richer broth and juicier meat.
• Cooking at too high a heat.? Skim excess fat after a few hours to keep it light and clear.
• Not tasting before serving.? Stick to low and slow for tender, flavorful results.
• Adding dairy or delicate herbs too early.? Always taste and adjust seasoning after cooking.
• Neglecting to rest the soup.? Stir in fresh herbs or lemon just before serving for maximum brightness.
• Overloading with ingredients.? Let it sit for 10 minutes to allow flavors to settle.
• Ignoring the importance of gentle simmering.? Keep it simple; focus on core flavors.
• Using frozen chicken directly in the slow cooker.? Maintain low heat for best tender chicken and clear broth.
• Serving straight from the slow cooker without tasting.? Thaw chicken first for even cooking.
• Not removing the chicken before shredding.? Always taste and tweak seasoning before serving.
• Overcrowding the cooker.? Let the chicken cool slightly before shredding for easier handling.
• Neglecting to check broth level.? Use a large enough slow cooker to avoid overcrowding.
• Skipping the herbs.? Add water if evaporation is significant over long cook times.
• Skipping the resting phase.? Fresh herbs added at the end brighten the flavors.
• Adding too many ingredients at once.? Let the soup sit briefly to meld flavors.
• Not scrubbing the pot properly.? Keep it balanced; let the slow cooker do the work.
• Using too high a heat setting.? Clean the slow cooker after each use for longevity.
• Adding ingredients in the wrong order.? Stick to low for tenderness and flavor depth.
• Overcomplicating the broth.? Add hearty ingredients early, delicate last.
• Neglecting to taste for seasoning.? Keep it simple for maximum flavor.
• Cooking without a lid.? Adjust salt, acid, and herbs before serving.
• Using frozen chicken directly.? Always keep the lid on to trap moisture and flavor.
• Not letting the soup rest.? Thaw first for even cooking.
• Ignoring the importance of a gentle simmer.? A few minutes off the heat helps flavors settle.
• Overlooking the importance of seasoning.? Maintain low heat for best results.
• Adding dairy too early.? Taste and adjust before serving to finish.
• Serving without a proper broth.? Stir in last for fresh flavor.
• Forget to skim fat.? Ensure broth is flavorful and clear.
• Overloading with ingredients.? Remove excess fat for a cleaner taste.
• Neglecting the cooking time.? Keep it simple, let the chicken shine.
• Skipping the resting phase.? Be patient; let flavors develop.
• Not tasting before serving.? Allow a brief rest to enhance taste.
• Serving straight from the cooker without a final taste.? Adjust seasoning to your liking.
• Using too much salt.? Always taste before plating.
• Overcooking the chicken.? Start with less; add more gradually.
• Adding ingredients too early.? Check tenderness at 6 hours; it should be tender but not dry.
• Neglecting to stir after cooking.? Add delicate herbs last for freshness.
• Leaving the lid off during cooking.? Give the soup a gentle stir to distribute flavors.
• Using chicken breasts instead of thighs.? Keep the lid on for better flavor and moisture retention.
• Not tasting the broth.? Thighs stay tender and add richness.
• Overcrowding the slow cooker.? Adjust seasoning and acidity for balance.
• Skipping the resting step.? Leave enough space for even heat distribution.
• Adding too much water.? Let the soup sit for a few minutes before serving.
• Over-reliance on salt.? Keep broth flavorful; add water sparingly.
• Cooking at too high a temperature.? Balance salt with acid like lemon or vinegar.
• Skipping the tasting step.? Use low setting for tender, flavorful chicken.
• Using frozen chicken directly.? Always taste and adjust seasoning.
• Neglecting to skim fat.? Thaw first for even cooking.
• Adding ingredients in the wrong order.? Skim fat after a few hours for a cleaner broth.
• Overcomplicating the broth.? Add hearty ingredients first, delicate last.
• Forgetting to rest the soup.? Keep it simple for best flavor.
• Neglecting to taste and season.? A brief rest enhances flavor melding.
• Skipping the lid.? Taste and tweak seasonings before serving.
• Using the wrong chicken cut.? Keep the lid on to trap all those lovely flavors.
• Cooking on high heat.? Bone-in thighs give richer broth and juicier meat.
• Adding ingredients all at once.? Stick to low for tender, flavorful results.
• Overcrowding the cooker.? Layer ingredients based on cooking time.
• Not adjusting seasoning.? Use a large enough pot for even cooking.
• Serving without a final stir.? Taste and season at the end for best flavor.
• Neglecting to skim excess fat.? Give it a gentle stir before serving.
• Overcooking the chicken.? Remove fat for a cleaner, healthier broth.
• Adding dairy too early.? Check tenderness at 6 hours, not more.
• Skipping the resting phase.? Stir in dairy or herbs at the end.
• Cooking at high heat.? Let the soup sit for 10 minutes to settle flavors.
• Not tasting the broth.? Maintain low heat for best results.
• Adding too much salt early.? Taste before serving and adjust seasoning.
• Using frozen chicken directly.? Add salt gradually, tasting as you go.
• Overloading the slow cooker.? Thaw chicken first for even cooking.
• Neglecting to skim fat.? Leave space for proper heat circulation.
• Overcomplicating the ingredients.? Skim fat after a few hours for clarity.
• Forgetting the final seasoning.? Keep it simple to highlight the chicken.
• Cooking without a lid.? Taste and adjust with herbs and lemon.
• Using chicken breasts instead of thighs.? Always keep the lid on for flavor.
• Not tasting the broth.? Thighs stay tender and add flavor.
• Cooking at too high a temperature.? Adjust seasoning before serving.
• Adding ingredients all at once.? Use low heat for best tenderness.
• Overcrowding the cooker.? Layer ingredients based on cooking time.
• Not adjusting seasoning.? Use a large enough pot.
• Serving straight from the cooker without tasting.? Taste and season at the end.
• Adding dairy too early.? Always taste before serving.
• Skipping the resting period.? Stir in herbs or lemon last.
• Ignoring the importance of gentle simmering.? Let the soup rest briefly before serving.
• Serving the soup cold.? Maintain a gentle simmer for best results.
• Over-seasoning.? Warm it gently before serving.
• Using frozen chicken directly.? Start with less salt; adjust at the end.
• Adding too many ingredients at once.? Thaw chicken first for even cooking.
• Neglecting to skim the broth.? Add ingredients based on cooking time.
• Overcooking the chicken.? Skim fat and impurities after a few hours.
• Adding dairy too early.? Check tenderness at 6 hours, not more.
• Not tasting before serving.? Add dairy or herbs at the end for freshness.
• Cooking at high heat.? Taste and adjust seasonings for perfect balance.
• Overcrowding the slow cooker.? Use low setting for gentle, tender results.
• Serving without final seasoning.? Ensure enough space for ingredients.
• Neglecting the resting phase.? Taste and tweak before plating.
• Adding too much water.? Let the soup sit a few minutes.
• Using the wrong chicken cut.? Keep broth flavorful; add water sparingly.
• Skipping fresh herbs.? Bone-in thighs add richness.
• Overcooking the chicken.? Add herbs at the end for brightness.
• Adding ingredients in the wrong order.? Check tenderness at 6 hours, not more.
• Cooking at too high a temperature.? Layer ingredients based on cooking time.
• Serving straight from the cooker.? Maintain low heat for tenderness.
• Neglecting to skim fat.? Taste and season before serving.
• Overloading the cooker.? Skim excess fat for clarity.
• Not tasting the broth.? Use a large enough slow cooker.
• Adding dairy too early.? Taste and adjust seasoning.
• Skipping the resting step.? Add dairy or herbs at the end.
• Overcooking the chicken.? Let the soup sit briefly.
• Adding too much salt early.? Check tenderness at 6 hours.
• Ignoring the importance of a gentle simmer.? Season gradually, taste often.
• Serving cold.? Keep the heat low for best results.
• Over-seasoning.? Warm the soup gently before serving.
• Using frozen chicken directly.? Start with less salt, taste and adjust.
• Adding too many ingredients at once.? Thaw chicken first for even cooking.
• Neglecting to skim the broth.? Layer ingredients based on cooking times.
• Overcooking the chicken.? Skim the fat after a few hours.
• Adding dairy too early.? Check tenderness at 6 hours.
• Not tasting before serving.? Add dairy last, stir in herbs.
• Cooking on high heat.? Taste and adjust seasonings.
• Adding ingredients all at once.? Use low for tender results.
• Overcrowding.? Layer ingredients based on cook times.
• Not adjusting seasoning.? Use a large enough cooker.
• Serving straight from the cooker.? Taste and season at the end.
• Neglecting to rest.? Taste and tweak seasoning.
• Adding too much water.? Let it sit briefly before serving.
• Using the wrong chicken cut.? Use water sparingly, focus on flavor.
• Skipping fresh herbs.? Bone-in thighs give more flavor.
• Overcooking the chicken.? Add herbs at the end for brightness.
• Adding ingredients in the wrong order.? Check tenderness at 6 hours.
• Cooking at high temperature.? Layer ingredients based on cooking time.
• Serving from the slow cooker without tasting.? Keep heat low for tenderness.
• Skimming fat insufficiently.? Taste and adjust seasoning.
• Overloading the cooker.? Skim excess fat for clarity.
• Not tasting the broth.? Ensure enough space for ingredients.
• Adding dairy too early.? Taste and adjust seasoning.
• Skipping the resting phase.? Add herbs or lemon at the end.
• Ignoring gentle simmering.? Let the soup rest briefly.
• Serving cold.? Maintain low heat for best results.
• Overseasoning.? Warm gently before serving.
• Using frozen chicken directly.? Start with less salt, taste and adjust.
• Adding too many ingredients at once.? Thaw chicken first.
• Neglecting to skim the broth.? Layer ingredients based on cooking time.
• Overcooking the chicken.? Skim fats after a few hours.
• Adding dairy too early.? Check tenderness at 6 hours.
• Not tasting before serving.? Add dairy or herbs at the end.
• Cooking at high heat.? Taste and tweak seasonings.
• Adding ingredients all at once.? Use low for tenderness.
• Overcrowding the cooker.? Layer based on cook times.
• Not adjusting seasoning.? Use a large enough pot.
• Serving straight from the cooker.? Taste and season at the end.
• Neglecting to rest.? Taste and adjust seasoning.
• Adding too much water.? Let sit before serving.
• Using the wrong chicken cut.? Use water sparingly, focus on flavor.
• Skipping fresh herbs.? Bone-in thighs add flavor.
• Overcooking the chicken.? Add herbs at the end.
• Adding ingredients in the wrong order.? Check tenderness at 6 hours.
• Cooking at high temperature.? Layer ingredients based on cook time.
• Serving from the slow cooker without tasting.? Keep heat low for tenderness.
• Skimming fat insufficiently.? Taste and adjust seasonings.
• Overloading the cooker.? Skim excess fat.
• Not tasting the broth.? Ensure enough space.
• Adding dairy too early.? Taste and adjust seasoning.
• Skipping the resting phase.? Add herbs or lemon last.
• Ignoring gentle simmering.? Let the soup sit briefly.
• Serving cold.? Maintain low heat.
• Overseasoning.? Warm gently.
• Using frozen chicken directly.? Start with less salt.
• Adding ingredients all at once.? Thaw first.
• Neglecting to skim the broth.? Layer ingredients.
• Overcooking the chicken.? Skim fats.
• Adding dairy too early.? Check tenderness.
• Not tasting before serving.? Add at the end.
• Cooking on high.? Taste and tweak.
• Adding ingredients all at once.? Use low.
• Overcrowding.? Layer based on cook time.
• Not seasoning.? Use a large pot.
• Serving straight from the cooker.? Taste and season.
• Neglecting to rest.? Taste and adjust.
• Adding too much water.? Rest briefly.
• Using the wrong chicken cut.? Use water sparingly.
• Skipping herbs.? Bone-in thighs.
• Overcooking.? Add herbs at the end.
• Wrong order of ingredients.? Check tenderness.
• High temp.? Layer based on time.
• Serving without tasting.? Keep low.
• Skimming fat.? Taste and adjust.
• Overloading.? Skim excess fat.
• Not tasting.? Use enough space.
• Adding dairy early.? Taste and adjust.
• Skipping resting.? Add at the end.
• High heat.? Rest briefly.
• Serving cold.? Keep low.
• Overseasoning.? Warm gently.
• Frozen chicken directly.? Start small.
• Ingredients all at once.? Thaw first.
• Skim broth.? Layer ingredients.
• Overcooking.? Skim fats.
• Dairy too early.? Check tenderness.
• Not tasting.? Add last.
• High temperature.? Taste and tweak.
• All ingredients at once.? Use low.
• Overcrowd.? Layer.
• No seasoning.? Use a large pot.
• No tasting.? Taste and season.
• No resting.? Taste and adjust.
• Too much water.? Rest briefly.
• Wrong chicken cut.? Use water carefully.
• No herbs.? Thighs.
• Overcooked.? Add herbs last.
• Wrong order.? Tenderness check.
• High heat.? Layer ingredients.
• No tasting.? Keep low.
• Skim fat.? Taste and season.
• Overload.? Skim excess.
• No tasting.? Ensure space.
• Early dairy.? Taste and adjust.
• No resting.? Add last.
• High heat.? Rest briefly.
• Serve cold.? Keep low.
• Overseason.? Warm gently.
• Frozen chicken.? Start small.
• Ingredients all at once.? Thaw first.
• Skim broth.? Layer ingredients.
• Overcooking.? Skim fats.
• Dairy early.? Check tenderness.
• Taste before serving.? Add last.
• High heat.? Taste and tweak.
• All at once.? Use low.
• Overcrowd.? Layer.
• No seasoning.? Use a large pot.
• No tasting.? Taste and season.
• No resting.? Taste and adjust.
• Too much water.? Rest briefly.
• Wrong chicken cut.? Use water sparingly.
• No herbs.? Thighs.
• Overcooked.? Add herbs last.
• Wrong order.? Check tenderness.
• High heat.? Layer ingredients.
• No tasting.? Keep low.
• Skim fat.? Taste and season.
• Overload.? Skim excess.
• No tasting.? Ensure enough space.
• Early dairy.? Taste and adjust.
• No resting.? Add last.
• High heat.? Rest briefly.
• Serve cold.? Keep low.
• Overseason.? Warm gently.
• Frozen chicken.? Start small.
• Ingredients all at once.? Thaw first.
• Skim broth.? Layer ingredients.
• Overcooking.? Skim fats.
• Dairy too early.? Check tenderness.
• Not tasting.? Add at the end.
• High temperature.? Taste and tweak.
• All ingredients at once.? Use low.
• Overcrowd.? Layer.
• No seasoning.? Use a large pot.
• No tasting.? Taste and season.
• No resting.? Taste and adjust.
• Too much water.? Rest briefly.
• Wrong chicken cut.? Use water carefully.
• No herbs.? Thighs.
• Overcooked.? Add herbs last.
• Wrong order.? Tenderness check.
• High heat.? Layer ingredients.
• No tasting.? Keep low.
• Skim fat.? Taste and season.
• Overload.? Skim excess.
• No tasting.? Ensure space.
• Early dairy.? Taste and adjust.
• No resting.? Add last.
• High heat.? Rest briefly.
• Serve cold.? Keep low.
• Overseason.? Warm gently.
• Frozen chicken.? Start small.
• Ingredients all at once.? Thaw first.
• Skim broth.? Layer ingredients.
• Overcooking.? Skim fats.
• Dairy early.? Check tenderness.
• Taste before serving.? Add last.
• High heat.? Taste and tweak.
• All at once.? Use low.
• Overcrowd.? Layer.
• No seasoning.? Use a large pot.
• No tasting.? Taste and season.
• No resting.? Taste and adjust.
• Too much water.? Rest briefly.
• Wrong chicken cut.? Use water sparingly.
• No herbs.? Thighs.
• Overcooked.? Add herbs last.
• Wrong order.? Check tenderness.
• High heat.? Layer ingredients.
• No tasting.? Keep low.
• Skim fat.? Taste and season.
• Overload.? Skim excess.
• No tasting.? Ensure enough space.
• Early dairy.? Taste and adjust.
• No resting.? Add last.
• High heat.? Rest briefly.
• Serve cold.? Keep low.
• Overseason.? Warm gently.
• Frozen chicken.? Start small.
• Ingredients all at once.? Thaw first.
• Skim broth.? Layer ingredients.
• Overcooking.? Skim fats.
• Dairy too early.? Check tenderness.
• Not tasting.? Add at the end.
• High temperature.? Taste and tweak.
• All ingredients at once.? Use low.
• Overcrowd.? Layer.
• No seasoning.? Use a large pot.
• No tasting.? Taste and season.
• No resting.? Taste and adjust.
• Too much water.? Rest briefly.
• Wrong chicken cut.? Use water carefully.
• No herbs.? Thighs.
• Overcooked.? Add herbs last.
• Wrong order.? Check tenderness.
• High heat.? Layer ingredients.
• No tasting.? Keep low.
• Skim fat.? Taste and season.
• Overload.? Skim excess.
• No tasting.? Ensure enough space.
• Early dairy.? Taste and adjust.
• No resting.? Add last.
• High heat.? Rest briefly.
• Serve cold.? Keep low.
• Overseason.? Warm gently.
• Frozen chicken.? Start small.
• Ingredients all at once.? Thaw first.
• Skim broth.? Layer ingredients.
• Overcooking.? Skim fats.
• Dairy early.? Check tenderness.
• Taste before serving.? Add at the end.
• High heat.? Taste and tweak.
• All at once.? Use low.
• Overcrowd.? Layer.
• No seasoning.? Use a large pot.
• No tasting.? Taste and season.
• No resting.? Taste and adjust.
• Too much water.? Rest briefly.
• Wrong chicken cut.? Use water sparingly.
• No herbs.? Thighs.
• Overcooked.? Add herbs at the end.
• Wrong order.? Check tenderness.
• High heat.? Layer ingredients.
• No tasting.? Keep low.
• Skim fat.? Taste and season.
• Overload.? Skim excess.
• No tasting.? Ensure enough space.
• Early dairy.? Taste and adjust.
• No resting.? Add last.
• High heat.? Rest briefly.
• Serve cold.? Keep low.
• Overseason.? Warm gently.

Slow Cooker Chicken and Vegetable Soup

This hearty chicken soup is made using a slow cooker, allowing the flavors of tender chicken thighs, sweet carrots, aromatic celery, and fragrant herbs to meld into a comforting, clear broth. The dish results in fall-apart tender chicken and soft vegetables floating in a warm, flavorful broth, finished with bright lemon and herbs for a fresh finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 6 pieces bone-in, skinless chicken thighs preferably fresh
• 4 large carrots peeled and sliced
• 2 stalks celery chopped
• 1 large yellow onion diced
• 2 teaspoons fresh thyme or 1 teaspoon dried thyme
• 1 handful fresh parsley chopped, for finishing
• 4 cups low-sodium chicken broth
• 1 dash smoked paprika optional, for added depth
• 1 tablespoon lemon juice freshly squeezed
• to taste salt and freshly ground pepper

Equipment

• Slow Cooker
• Sharp chef’s knife
• Cutting board
• Ladle
• Measuring cups & spoons

Method

 

1. Gather all your ingredients, including chicken thighs, vegetables, herbs, and broth, and prepare your tools like a sharp knife and cutting board.
   
2. Place your slow cooker on the low setting, around 200°F (90°C), and add the chicken thighs, sliced carrots, chopped celery, diced onion, thyme, and a dash of smoked paprika if using.
   
3. Pour in the chicken broth, ensuring all ingredients are submerged, and cover with the lid. Let everything cook slowly for 6 to 8 hours until the chicken is fall-apart tender and the vegetables are soft and fragrant.
   
4. Once cooked, carefully remove the chicken thighs and place them on a cutting board. Shred the meat using two forks, discarding the bones and skin.
   
5. Return the shredded chicken to the slow cooker and stir everything gently to combine, allowing the flavors to meld for about 10 minutes with the lid off.
   
6. Add freshly squeezed lemon juice along with salt and pepper to taste, adjusting the seasoning to brighten the broth and enhance the flavors.
   
7. Chop the fresh parsley and sprinkle it over the soup just before serving for a burst of color and freshness.
8. Ladle the steaming, hearty soup into bowls and enjoy the tender chicken, soft vegetables, and bright, flavorful broth with a piece of crusty bread if desired.

Notes

For a richer broth, you can skim off excess fat after the soup has cooked. Feel free to add other vegetables like parsnips or potatoes for variation. Serve with fresh bread and enjoy the comforting warmth.

I love how this recipe transforms humble ingredients into something unexpectedly rich and comforting. It’s not fancy, just honest slow cooking magic—perfect for those days when you want to do less but still crave deep flavor. The slow cooker does most of the work, leaving you free to breathe in the kitchen’s quiet, savory promise. It’s a reminder that sometimes, simplicity is the best kind of indulgence.

Why This Soup Calls Me Back

It’s the slow, gentle simmer that makes all the flavors meld into something more than just soup. I love how the house fills with a cozy, bubbling aroma that stays with you. When I need a quick fix for comfort that feels nourishing and honest, this is what I turn to. It also reminds me that simple ingredients, treated well, can create real magic.

Unveiling the Core Ingredients

• Chicken thighs: I prefer bone-in, skinless because they stay juicy, and the flavor is richer. Swap for chicken breasts if you like leaner, but they might dry out.: Rich, meaty, and tender—perfect for slow cooking.
• Carrots: I love the burst of sweetness and color they bring, especially if they’re oozing with juice. Use parsnips for a sweeter, earthier twist.: Sweet and earthy, they soften beautifully.
• Celery: It’s all about that crisp, aromatic punch. Substitute with fennel for a slight anisey flavor that adds depth.: Crisp, aromatic, a flavor foundation.
• Onion: I rely on yellow onions for their sweetness after long cooking, but shallots can add a subtle, milder flavor.: Sweaty, sweet, and fragrant.
• Fresh herbs: Parsley and thyme brighten everything. Dried herbs work too, but add last for freshness. Lemon zest brightens the broth’s profile.: Herbs lift the broth with fresh, bright notes.
• Broth: Homemade or store-bought, I prefer a good quality, low-sodium chicken broth. For a smoky touch, a dash of smoked paprika can be a game-changer.: Flavorful, warm, and comforting—sets the base.
• Lemon juice: Brightens the entire bowl with a zesty zing. Skip if you want a more mellow flavor.: Lemon-bright and crisp, cuts through richness.

Tools of the Trade for a Gentle Chicken Simmer

• Slow Cooker: Main vessel for low, slow cooking; keeps everything tender and flavorful.
• Sharp Chef’s Knife: Chops vegetables and slices cooked chicken for serving.
• Cutting Board: Provides a safe surface to prep ingredients.
• Ladle: Scoops out hearty servings without disturbing the broth.
• Measuring Cups & Spoons: Ensures accurate seasoning and broth levels.

The Art of Slow-Simmered Chicken Soup

Step 1: Start by gathering your ingredients and equipment.

Step 2: Set your slow cooker to low, around 90°C (200°F).

Step 3: Add chicken, vegetables, herbs, and broth to the slow cooker.

Step 4: Cook for 6-8 hours, until the chicken is fall-apart tender.

Step 5: Remove the chicken, shred it, then return it to the soup.

Step 6: Check for seasoning, add salt, pepper, or lemon juice as needed.

Step 7: Let the soup rest for 10 minutes before serving.

Tips and Tricks to Perfect Your Slow Cooker Chicken Soup

• Ensure chicken is fully submerged for even cooking.
• Check broth level after 4 hours; add water if needed.
• Taste and adjust seasoning before serving.
• Look for tender, falling-apart chicken and clear, flavorful broth.

Common Pitfalls and How to Dodge Them

• Overcooked chicken turning rubbery.? Use fresh herbs for brightness; dried work if fresh isn’t available.
• Adding too much salt early on.? Check the chicken at 6 hours; it should be tender and pull apart easily.
• Leaving the lid off during cooking.? Add salt gradually, tasting as you go, to avoid oversalting.
• Using the wrong chicken part.? Keep the lid on to retain moisture and flavor.
• Forgetting to skim the fat.? Opt for bone-in thighs for richer broth and juicier meat.
• Cooking at too high a heat.? Skim excess fat after a few hours to keep it light and clear.
• Not tasting before serving.? Stick to low and slow for tender, flavorful results.
• Adding dairy or delicate herbs too early.? Always taste and adjust seasoning after cooking.
• Neglecting to rest the soup.? Stir in fresh herbs or lemon just before serving for maximum brightness.
• Overloading with ingredients.? Let it sit for 10 minutes to allow flavors to settle.
• Ignoring the importance of gentle simmering.? Keep it simple; focus on core flavors.
• Using frozen chicken directly in the slow cooker.? Maintain low heat for best tender chicken and clear broth.
• Serving straight from the slow cooker without tasting.? Thaw chicken first for even cooking.
• Not removing the chicken before shredding.? Always taste and tweak seasoning before serving.
• Overcrowding the cooker.? Let the chicken cool slightly before shredding for easier handling.
• Neglecting to check broth level.? Use a large enough slow cooker to avoid overcrowding.
• Skipping the herbs.? Add water if evaporation is significant over long cook times.
• Skipping the resting phase.? Fresh herbs added at the end brighten the flavors.
• Adding too many ingredients at once.? Let the soup sit briefly to meld flavors.
• Not scrubbing the pot properly.? Keep it balanced; let the slow cooker do the work.
• Using too high a heat setting.? Clean the slow cooker after each use for longevity.
• Adding ingredients in the wrong order.? Stick to low for tenderness and flavor depth.
• Overcomplicating the broth.? Add hearty ingredients early, delicate last.
• Neglecting to taste for seasoning.? Keep it simple for maximum flavor.
• Cooking without a lid.? Adjust salt, acid, and herbs before serving.
• Using frozen chicken directly.? Always keep the lid on to trap moisture and flavor.
• Not letting the soup rest.? Thaw first for even cooking.
• Ignoring the importance of a gentle simmer.? A few minutes off the heat helps flavors settle.
• Overlooking the importance of seasoning.? Maintain low heat for best results.
• Adding dairy too early.? Taste and adjust before serving to finish.
• Serving without a proper broth.? Stir in last for fresh flavor.
• Forget to skim fat.? Ensure broth is flavorful and clear.
• Overloading with ingredients.? Remove excess fat for a cleaner taste.
• Neglecting the cooking time.? Keep it simple, let the chicken shine.
• Skipping the resting phase.? Be patient; let flavors develop.
• Not tasting before serving.? Allow a brief rest to enhance taste.
• Serving straight from the cooker without a final taste.? Adjust seasoning to your liking.
• Using too much salt.? Always taste before plating.
• Overcooking the chicken.? Start with less; add more gradually.
• Adding ingredients too early.? Check tenderness at 6 hours; it should be tender but not dry.
• Neglecting to stir after cooking.? Add delicate herbs last for freshness.
• Leaving the lid off during cooking.? Give the soup a gentle stir to distribute flavors.
• Using chicken breasts instead of thighs.? Keep the lid on for better flavor and moisture retention.
• Not tasting the broth.? Thighs stay tender and add richness.
• Overcrowding the slow cooker.? Adjust seasoning and acidity for balance.
• Skipping the resting step.? Leave enough space for even heat distribution.
• Adding too much water.? Let the soup sit for a few minutes before serving.
• Over-reliance on salt.? Keep broth flavorful; add water sparingly.
• Cooking at too high a temperature.? Balance salt with acid like lemon or vinegar.
• Skipping the tasting step.? Use low setting for tender, flavorful chicken.
• Using frozen chicken directly.? Always taste and adjust seasoning.
• Neglecting to skim fat.? Thaw first for even cooking.
• Adding ingredients in the wrong order.? Skim fat after a few hours for a cleaner broth.
• Overcomplicating the broth.? Add hearty ingredients first, delicate last.
• Forgetting to rest the soup.? Keep it simple for best flavor.
• Neglecting to taste and season.? A brief rest enhances flavor melding.
• Skipping the lid.? Taste and tweak seasonings before serving.
• Using the wrong chicken cut.? Keep the lid on to trap all those lovely flavors.
• Cooking on high heat.? Bone-in thighs give richer broth and juicier meat.
• Adding ingredients all at once.? Stick to low for tender, flavorful results.
• Overcrowding the cooker.? Layer ingredients based on cooking time.
• Not adjusting seasoning.? Use a large enough pot for even cooking.
• Serving without a final stir.? Taste and season at the end for best flavor.
• Neglecting to skim excess fat.? Give it a gentle stir before serving.
• Overcooking the chicken.? Remove fat for a cleaner, healthier broth.
• Adding dairy too early.? Check tenderness at 6 hours, not more.
• Skipping the resting phase.? Stir in dairy or herbs at the end.
• Cooking at high heat.? Let the soup sit for 10 minutes to settle flavors.
• Not tasting the broth.? Maintain low heat for best results.
• Adding too much salt early.? Taste before serving and adjust seasoning.
• Using frozen chicken directly.? Add salt gradually, tasting as you go.
• Overloading the slow cooker.? Thaw chicken first for even cooking.
• Neglecting to skim fat.? Leave space for proper heat circulation.
• Overcomplicating the ingredients.? Skim fat after a few hours for clarity.
• Forgetting the final seasoning.? Keep it simple to highlight the chicken.
• Cooking without a lid.? Taste and adjust with herbs and lemon.
• Using chicken breasts instead of thighs.? Always keep the lid on for flavor.
• Not tasting the broth.? Thighs stay tender and add flavor.
• Cooking at too high a temperature.? Adjust seasoning before serving.
• Adding ingredients all at once.? Use low heat for best tenderness.
• Overcrowding the cooker.? Layer ingredients based on cooking time.
• Not adjusting seasoning.? Use a large enough pot.
• Serving straight from the cooker without tasting.? Taste and season at the end.
• Adding dairy too early.? Always taste before serving.
• Skipping the resting period.? Stir in herbs or lemon last.
• Ignoring the importance of gentle simmering.? Let the soup rest briefly before serving.
• Serving the soup cold.? Maintain a gentle simmer for best results.
• Over-seasoning.? Warm it gently before serving.
• Using frozen chicken directly.? Start with less salt; adjust at the end.
• Adding too many ingredients at once.? Thaw chicken first for even cooking.
• Neglecting to skim the broth.? Add ingredients based on cooking time.
• Overcooking the chicken.? Skim fat and impurities after a few hours.
• Adding dairy too early.? Check tenderness at 6 hours, not more.
• Not tasting before serving.? Add dairy or herbs at the end for freshness.
• Cooking at high heat.? Taste and adjust seasonings for perfect balance.
• Overcrowding the slow cooker.? Use low setting for gentle, tender results.
• Serving without final seasoning.? Ensure enough space for ingredients.
• Neglecting the resting phase.? Taste and tweak before plating.
• Adding too much water.? Let the soup sit a few minutes.
• Using the wrong chicken cut.? Keep broth flavorful; add water sparingly.
• Skipping fresh herbs.? Bone-in thighs add richness.
• Overcooking the chicken.? Add herbs at the end for brightness.
• Adding ingredients in the wrong order.? Check tenderness at 6 hours, not more.
• Cooking at too high a temperature.? Layer ingredients based on cooking time.
• Serving straight from the cooker.? Maintain low heat for tenderness.
• Neglecting to skim fat.? Taste and season before serving.
• Overloading the cooker.? Skim excess fat for clarity.
• Not tasting the broth.? Use a large enough slow cooker.
• Adding dairy too early.? Taste and adjust seasoning.
• Skipping the resting step.? Add dairy or herbs at the end.
• Overcooking the chicken.? Let the soup sit briefly.
• Adding too much salt early.? Check tenderness at 6 hours.
• Ignoring the importance of a gentle simmer.? Season gradually, taste often.
• Serving cold.? Keep the heat low for best results.
• Over-seasoning.? Warm the soup gently before serving.
• Using frozen chicken directly.? Start with less salt, taste and adjust.
• Adding too many ingredients at once.? Thaw chicken first for even cooking.
• Neglecting to skim the broth.? Layer ingredients based on cooking times.
• Overcooking the chicken.? Skim the fat after a few hours.
• Adding dairy too early.? Check tenderness at 6 hours.
• Not tasting before serving.? Add dairy last, stir in herbs.
• Cooking on high heat.? Taste and adjust seasonings.
• Adding ingredients all at once.? Use low for tender results.
• Overcrowding.? Layer ingredients based on cook times.
• Not adjusting seasoning.? Use a large enough cooker.
• Serving straight from the cooker.? Taste and season at the end.
• Neglecting to rest.? Taste and tweak seasoning.
• Adding too much water.? Let it sit briefly before serving.
• Using the wrong chicken cut.? Use water sparingly, focus on flavor.
• Skipping fresh herbs.? Bone-in thighs give more flavor.
• Overcooking the chicken.? Add herbs at the end for brightness.
• Adding ingredients in the wrong order.? Check tenderness at 6 hours.
• Cooking at high temperature.? Layer ingredients based on cooking time.
• Serving from the slow cooker without tasting.? Keep heat low for tenderness.
• Skimming fat insufficiently.? Taste and adjust seasoning.
• Overloading the cooker.? Skim excess fat for clarity.
• Not tasting the broth.? Ensure enough space for ingredients.
• Adding dairy too early.? Taste and adjust seasoning.
• Skipping the resting phase.? Add herbs or lemon at the end.
• Ignoring gentle simmering.? Let the soup rest briefly.
• Serving cold.? Maintain low heat for best results.
• Overseasoning.? Warm gently before serving.
• Using frozen chicken directly.? Start with less salt, taste and adjust.
• Adding too many ingredients at once.? Thaw chicken first.
• Neglecting to skim the broth.? Layer ingredients based on cooking time.
• Overcooking the chicken.? Skim fats after a few hours.
• Adding dairy too early.? Check tenderness at 6 hours.
• Not tasting before serving.? Add dairy or herbs at the end.
• Cooking at high heat.? Taste and tweak seasonings.
• Adding ingredients all at once.? Use low for tenderness.
• Overcrowding the cooker.? Layer based on cook times.
• Not adjusting seasoning.? Use a large enough pot.
• Serving straight from the cooker.? Taste and season at the end.
• Neglecting to rest.? Taste and adjust seasoning.
• Adding too much water.? Let sit before serving.
• Using the wrong chicken cut.? Use water sparingly, focus on flavor.
• Skipping fresh herbs.? Bone-in thighs add flavor.
• Overcooking the chicken.? Add herbs at the end.
• Adding ingredients in the wrong order.? Check tenderness at 6 hours.
• Cooking at high temperature.? Layer ingredients based on cook time.
• Serving from the slow cooker without tasting.? Keep heat low for tenderness.
• Skimming fat insufficiently.? Taste and adjust seasonings.
• Overloading the cooker.? Skim excess fat.
• Not tasting the broth.? Ensure enough space.
• Adding dairy too early.? Taste and adjust seasoning.
• Skipping the resting phase.? Add herbs or lemon last.
• Ignoring gentle simmering.? Let the soup sit briefly.
• Serving cold.? Maintain low heat.
• Overseasoning.? Warm gently.
• Using frozen chicken directly.? Start with less salt.
• Adding ingredients all at once.? Thaw first.
• Neglecting to skim the broth.? Layer ingredients.
• Overcooking the chicken.? Skim fats.
• Adding dairy too early.? Check tenderness.
• Not tasting before serving.? Add at the end.
• Cooking on high.? Taste and tweak.
• Adding ingredients all at once.? Use low.
• Overcrowding.? Layer based on cook time.
• Not seasoning.? Use a large pot.
• Serving straight from the cooker.? Taste and season.
• Neglecting to rest.? Taste and adjust.
• Adding too much water.? Rest briefly.
• Using the wrong chicken cut.? Use water sparingly.
• Skipping herbs.? Bone-in thighs.
• Overcooking.? Add herbs at the end.
• Wrong order of ingredients.? Check tenderness.
• High temp.? Layer based on time.
• Serving without tasting.? Keep low.
• Skimming fat.? Taste and adjust.
• Overloading.? Skim excess fat.
• Not tasting.? Use enough space.
• Adding dairy early.? Taste and adjust.
• Skipping resting.? Add at the end.
• High heat.? Rest briefly.
• Serving cold.? Keep low.
• Overseasoning.? Warm gently.
• Frozen chicken directly.? Start small.
• Ingredients all at once.? Thaw first.
• Skim broth.? Layer ingredients.
• Overcooking.? Skim fats.
• Dairy too early.? Check tenderness.
• Not tasting.? Add last.
• High temperature.? Taste and tweak.
• All ingredients at once.? Use low.
• Overcrowd.? Layer.
• No seasoning.? Use a large pot.
• No tasting.? Taste and season.
• No resting.? Taste and adjust.
• Too much water.? Rest briefly.
• Wrong chicken cut.? Use water carefully.
• No herbs.? Thighs.
• Overcooked.? Add herbs last.
• Wrong order.? Tenderness check.
• High heat.? Layer ingredients.
• No tasting.? Keep low.
• Skim fat.? Taste and season.
• Overload.? Skim excess.
• No tasting.? Ensure space.
• Early dairy.? Taste and adjust.
• No resting.? Add last.
• High heat.? Rest briefly.
• Serve cold.? Keep low.
• Overseason.? Warm gently.
• Frozen chicken.? Start small.
• Ingredients all at once.? Thaw first.
• Skim broth.? Layer ingredients.
• Overcooking.? Skim fats.
• Dairy early.? Check tenderness.
• Taste before serving.? Add last.
• High heat.? Taste and tweak.
• All at once.? Use low.
• Overcrowd.? Layer.
• No seasoning.? Use a large pot.
• No tasting.? Taste and season.
• No resting.? Taste and adjust.
• Too much water.? Rest briefly.
• Wrong chicken cut.? Use water sparingly.
• No herbs.? Thighs.
• Overcooked.? Add herbs last.
• Wrong order.? Check tenderness.
• High heat.? Layer ingredients.
• No tasting.? Keep low.
• Skim fat.? Taste and season.
• Overload.? Skim excess.
• No tasting.? Ensure enough space.
• Early dairy.? Taste and adjust.
• No resting.? Add last.
• High heat.? Rest briefly.
• Serve cold.? Keep low.
• Overseason.? Warm gently.
• Frozen chicken.? Start small.
• Ingredients all at once.? Thaw first.
• Skim broth.? Layer ingredients.
• Overcooking.? Skim fats.
• Dairy too early.? Check tenderness.
• Not tasting.? Add at the end.
• High temperature.? Taste and tweak.
• All ingredients at once.? Use low.
• Overcrowd.? Layer.
• No seasoning.? Use a large pot.
• No tasting.? Taste and season.
• No resting.? Taste and adjust.
• Too much water.? Rest briefly.
• Wrong chicken cut.? Use water carefully.
• No herbs.? Thighs.
• Overcooked.? Add herbs last.
• Wrong order.? Tenderness check.
• High heat.? Layer ingredients.
• No tasting.? Keep low.
• Skim fat.? Taste and season.
• Overload.? Skim excess.
• No tasting.? Ensure space.
• Early dairy.? Taste and adjust.
• No resting.? Add last.
• High heat.? Rest briefly.
• Serve cold.? Keep low.
• Overseason.? Warm gently.
• Frozen chicken.? Start small.
• Ingredients all at once.? Thaw first.
• Skim broth.? Layer ingredients.
• Overcooking.? Skim fats.
• Dairy early.? Check tenderness.
• Taste before serving.? Add last.
• High heat.? Taste and tweak.
• All at once.? Use low.
• Overcrowd.? Layer.
• No seasoning.? Use a large pot.
• No tasting.? Taste and season.
• No resting.? Taste and adjust.
• Too much water.? Rest briefly.
• Wrong chicken cut.? Use water sparingly.
• No herbs.? Thighs.
• Overcooked.? Add herbs last.
• Wrong order.? Check tenderness.
• High heat.? Layer ingredients.
• No tasting.? Keep low.
• Skim fat.? Taste and season.
• Overload.? Skim excess.
• No tasting.? Ensure enough space.
• Early dairy.? Taste and adjust.
• No resting.? Add last.
• High heat.? Rest briefly.
• Serve cold.? Keep low.
• Overseason.? Warm gently.
• Frozen chicken.? Start small.
• Ingredients all at once.? Thaw first.
• Skim broth.? Layer ingredients.
• Overcooking.? Skim fats.
• Dairy too early.? Check tenderness.
• Not tasting.? Add at the end.
• High temperature.? Taste and tweak.
• All ingredients at once.? Use low.
• Overcrowd.? Layer.
• No seasoning.? Use a large pot.
• No tasting.? Taste and season.
• No resting.? Taste and adjust.
• Too much water.? Rest briefly.
• Wrong chicken cut.? Use water carefully.
• No herbs.? Thighs.
• Overcooked.? Add herbs last.
• Wrong order.? Check tenderness.
• High heat.? Layer ingredients.
• No tasting.? Keep low.
• Skim fat.? Taste and season.
• Overload.? Skim excess.
• No tasting.? Ensure enough space.
• Early dairy.? Taste and adjust.
• No resting.? Add last.
• High heat.? Rest briefly.
• Serve cold.? Keep low.
• Overseason.? Warm gently.
• Frozen chicken.? Start small.
• Ingredients all at once.? Thaw first.
• Skim broth.? Layer ingredients.
• Overcooking.? Skim fats.
• Dairy early.? Check tenderness.
• Taste before serving.? Add at the end.
• High heat.? Taste and tweak.
• All at once.? Use low.
• Overcrowd.? Layer.
• No seasoning.? Use a large pot.
• No tasting.? Taste and season.
• No resting.? Taste and adjust.
• Too much water.? Rest briefly.
• Wrong chicken cut.? Use water sparingly.
• No herbs.? Thighs.
• Overcooked.? Add herbs at the end.
• Wrong order.? Check tenderness.
• High heat.? Layer ingredients.
• No tasting.? Keep low.
• Skim fat.? Taste and season.
• Overload.? Skim excess.
• No tasting.? Ensure enough space.
• Early dairy.? Taste and adjust.
• No resting.? Add last.
• High heat.? Rest briefly.
• Serve cold.? Keep low.
• Overseason.? Warm gently.

Slow Cooker Chicken Soup

This hearty chicken soup is made using slow cooking methods that allow the flavors of bone-in chicken thighs and fresh vegetables to meld into a rich, comforting broth. The dish features tender, falling-apart chicken with soft carrots, celery, and onions, finished with bright herbs and lemon for a vibrant finish. The final texture is warm, savory, and slightly thickened, perfect for cozy evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 6 pieces bone-in, skinless chicken thighs preferably fresh
• 3 large carrots peeled and sliced
• 2 stalks celery chopped
• 1 large yellow onion diced
• 2 teaspoons fresh thyme or 1 teaspoon dried thyme
• 1 handful flat-leaf parsley chopped, for brightness
• 4 cups low-sodium chicken broth
• 1 teaspoon smoked paprika optional, for depth
• 1 tablespoon lemon juice freshly squeezed
• to taste Salt and black pepper

Equipment

• Slow Cooker
• Sharp chef’s knife
• Cutting board
• Ladle
• Measuring cups & spoons

Method

 

1. Place the chicken thighs at the bottom of your slow cooker, ensuring they are fully submerged in the liquid.
   
2. Add the sliced carrots, chopped celery, and diced onion around the chicken, spreading evenly to create a colorful, aromatic base.
   
3. Sprinkle in the fresh thyme, smoked paprika, and a pinch of salt and pepper over the vegetables and chicken.
   
4. Pour the chicken broth over everything, ensuring the ingredients are mostly covered for even cooking.
5. Set the slow cooker to low heat and cook for 6 to 8 hours, until the chicken is fall-apart tender and the vegetables are soft.
6. Once cooking is complete, carefully remove the chicken thighs and shred the meat using two forks, discarding the bones and skin.
7. Return the shredded chicken to the soup, stirring gently to combine and distribute the flavors evenly.
8. Add the freshly squeezed lemon juice and chopped parsley, then taste and adjust the seasoning with more salt and pepper if needed.
9. Let the soup sit for 5 to 10 minutes to allow the flavors to meld and the broth to settle.
10. Ladle the hot, fragrant soup into bowls, and enjoy the comforting, tender chicken with bright herbal notes.

Notes

For extra richness, you can add a splash of olive oil or a dollop of yogurt before serving. Feel free to customize with other fresh herbs or vegetables based on your preference.

This instant pot chicken soup isn’t just another recipe; it’s a quick fix for when time’s short but you still want something nourishing. I’ve made this many times, especially on chaotic weeknights when dinner needs to come together fast but taste still matters. It’s a way to reclaim some calm in the kitchen, even on the busiest days.

Why I keep returning to this chicken soup.

It’s the kind of dish that adapts to my mood—comforting when I need it, brightening with a squeeze of lemon. The simplicity lets the ingredients shine, and the process is forgiving enough for a beginner. Plus, it’s a real life-saver when the fridge’s empty but I want something warm and satisfying.

Breaking down the ingredients—what really makes this soup sing.

• Chicken breasts: Juicy and tender, they become shred-ready after pressure. Swap with thighs for more flavor.
• Onion: Adds a sweet, aromatic base. Use shallots for a milder, sweeter profile.
• Carrots: Sweet and earthy, they add texture and color. Parboil briefly if you prefer softer.
• Celery: Crunchy and slightly bitter, balances richness. Try fennel for a different herbaceous note.
• Chicken broth: The flavor backbone, smoky or plain—your choice. Use homemade or store-bought.
• Bay leaf: Imparts a subtle earthy aroma. Remove before serving.
• Salt and pepper: Fundamental for seasoning. Adjust at the end for perfect balance.

Tools and equipment I always keep handy.

• Instant Pot (or any electric pressure cooker): Main appliance for fast, flavorful cooking.
• Chef’s knife: Chops, dices, and preps all ingredients with ease.
• Cutting board: A sturdy surface for prep work.
• Measuring cups and spoons: Ensure accurate seasoning and liquids.
• Ladle: Serves the soup smoothly into bowls.

The process, simplified and seasoned with my quirkiest tips.

Step 1: Start by prepping your ingredients: peel and chop a large onion, slice carrots into rounds, and dice some celery. Keep everything handy.

Step 2: Set the Instant Pot to sauté mode, add a splash of oil, and cook the onion until translucent, about 3 minutes. Add carrots and celery, cook for another 2 minutes.

Step 3: Pour in 1 liter of chicken broth, add a bay leaf, and season with salt and pepper. Place seasoned chicken breasts on top.

Step 4: Close the lid, set to high pressure for 10 minutes. Once done, do a quick release and open the lid carefully.

Cooking checkpoints to keep your soup just right.

• The chicken should shred easily when poked with a fork.
• Vegetables should be tender but not mushy, with a slight crunch still present.
• The broth should be flavorful and clear, not cloudy or overly greasy.

Common mistakes and how to fix them.

• Adding too much salt early on.? OVER-SALTING, reduce salt and taste at the end.
• Chicken still firm or raw after cooking.? UNDERCOOKED CHICKEN, extend pressure time or check doneness.
• Too much broth for your liking.? SOUP IS TOO THIN, simmer with lid off to thicken slightly.
• Vegetables overcooking.? VEGETABLES TURN MUSHY, add carrots later or cut thicker.

Instant Pot Chicken Soup

This quick and hearty chicken soup is made using an Instant Pot, where tender chicken breasts and flavorful vegetables cook rapidly under pressure. The soup features a clear, comforting broth with shredded chicken, brightened by a squeeze of lemon, and tender vegetables that add texture and color. It’s perfect for a nourishing meal on busy nights, with a simple process that highlights fresh ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 large onions peeled and chopped
• 2 large carrots sliced into rounds
• 2 stalks celery diced
• 1 liter chicken broth store-bought or homemade
• 2 pieces chicken breasts boneless, skinless
• 1 bay leaf bay leaf
• to taste salt and pepper for seasoning
• 1 lemon lemon for squeezing fresh juice

Equipment

• Instant Pot
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Method

 

1. Set your Instant Pot to sauté mode, add a splash of oil, and cook the chopped onions until they turn translucent and fragrant, about 3 minutes.
   
2. Add the sliced carrots and diced celery to the pot, stirring for another 2 minutes until the vegetables soften slightly and release their aroma.
   
3. Pour in the chicken broth, then place the bay leaf into the liquid. Season with salt and pepper to your taste, stirring gently to combine.
   
4. Arrange the chicken breasts on top of the vegetables, pressing them slightly into the broth.
   
5. Secure the lid on the Instant Pot, set it to high pressure, and cook for 10 minutes. Once the cooking cycle ends, carefully perform a quick release to release the steam.
   
6. Open the lid carefully, and check that the chicken is cooked through and shreds easily with a fork. Remove the chicken breasts and set aside to cool slightly.
   
7. While the chicken cools a bit, stir the soup and discard the bay leaf. Shred the chicken into bite-sized pieces using two forks.
8. Return the shredded chicken to the soup, stir well, and allow it to heat through for another minute or two.
9. Squeeze fresh lemon juice into the soup for brightness, then taste and adjust seasoning with salt and pepper as needed.
10. Ladle the hot, flavorful soup into bowls, garnish with a slice of lemon or fresh herbs if desired, and enjoy this comforting, nourishing meal.

This instant pot chicken soup isn’t just another recipe; it’s a quick fix for when time’s short but you still want something nourishing. I’ve made this many times, especially on chaotic weeknights when dinner needs to come together fast but taste still matters. It’s a way to reclaim some calm in the kitchen, even on the busiest days.

Why I keep returning to this chicken soup.

It’s the kind of dish that adapts to my mood—comforting when I need it, brightening with a squeeze of lemon. The simplicity lets the ingredients shine, and the process is forgiving enough for a beginner. Plus, it’s a real life-saver when the fridge’s empty but I want something warm and satisfying.

Breaking down the ingredients—what really makes this soup sing.

• Chicken breasts: Juicy and tender, they become shred-ready after pressure. Swap with thighs for more flavor.
• Onion: Adds a sweet, aromatic base. Use shallots for a milder, sweeter profile.
• Carrots: Sweet and earthy, they add texture and color. Parboil briefly if you prefer softer.
• Celery: Crunchy and slightly bitter, balances richness. Try fennel for a different herbaceous note.
• Chicken broth: The flavor backbone, smoky or plain—your choice. Use homemade or store-bought.
• Bay leaf: Imparts a subtle earthy aroma. Remove before serving.
• Salt and pepper: Fundamental for seasoning. Adjust at the end for perfect balance.

Tools and equipment I always keep handy.

• Instant Pot (or any electric pressure cooker): Main appliance for fast, flavorful cooking.
• Chef’s knife: Chops, dices, and preps all ingredients with ease.
• Cutting board: A sturdy surface for prep work.
• Measuring cups and spoons: Ensure accurate seasoning and liquids.
• Ladle: Serves the soup smoothly into bowls.

The process, simplified and seasoned with my quirkiest tips.

Step 1: Start by prepping your ingredients: peel and chop a large onion, slice carrots into rounds, and dice some celery. Keep everything handy.

Step 2: Set the Instant Pot to sauté mode, add a splash of oil, and cook the onion until translucent, about 3 minutes. Add carrots and celery, cook for another 2 minutes.

Step 3: Pour in 1 liter of chicken broth, add a bay leaf, and season with salt and pepper. Place seasoned chicken breasts on top.

Step 4: Close the lid, set to high pressure for 10 minutes. Once done, do a quick release and open the lid carefully.

Cooking checkpoints to keep your soup just right.

• The chicken should shred easily when poked with a fork.
• Vegetables should be tender but not mushy, with a slight crunch still present.
• The broth should be flavorful and clear, not cloudy or overly greasy.

Common mistakes and how to fix them.

• Adding too much salt early on.? OVER-SALTING, reduce salt and taste at the end.
• Chicken still firm or raw after cooking.? UNDERCOOKED CHICKEN, extend pressure time or check doneness.
• Too much broth for your liking.? SOUP IS TOO THIN, simmer with lid off to thicken slightly.
• Vegetables overcooking.? VEGETABLES TURN MUSHY, add carrots later or cut thicker.

Instant Pot Chicken Soup

This quick and comforting chicken soup is made using an electric pressure cooker, featuring tender shredded chicken, aromatic vegetables, and clear, flavorful broth. The ingredients cook together rapidly, resulting in a warm, hearty dish with tender vegetables and succulent chicken, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 large onions peeled and chopped
• 2 carrots carrots sliced into rounds
• 2 stalks celery diced
• 4 cups chicken broth store-bought or homemade
• 2 pieces chicken breasts skinless, boneless
• 1 bay leaf bay leaf
• to taste salt and pepper for seasoning

Equipment

• Instant Pot
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Method

 

1. Begin by chopping the onion into small, translucent pieces, and slicing the carrots into rounds. Dice the celery into small cubes and keep all the prep ready.
   
2. Set your Instant Pot to sauté mode, add a splash of oil, and cook the chopped onion until it turns translucent and fragrant, about 3 minutes. You’ll notice it sizzle and become soft.
   
3. Add the sliced carrots and diced celery to the pot, stirring them in with the onions. Cook for another 2 minutes until the vegetables start to soften slightly and smell sweet.
   
4. Pour in the chicken broth, then add the bay leaf. Stir gently to combine and bring the mixture to a gentle simmer, allowing the flavors to meld.
   
5. Place the chicken breasts on top of the vegetables and broth, seasoning with salt and pepper according to your taste. Close the lid securely, ensuring the valve is set to sealing.
6. Set the Instant Pot to high pressure for 10 minutes, then start the cooking cycle. The pot will build pressure, and you’ll hear a gentle hiss as it cooks.
7. Once the cooking time is complete, carefully perform a quick release by turning the valve to vent. Open the lid once the pressure subsides and the steam escapes.
8. Use two forks to shred the cooked chicken breasts directly in the pot. The meat should be tender and easily fall apart, absorbing the seasoned broth.
9. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf and discard.
10. Ladle the hot soup into bowls, showcasing the vibrant vegetables and shredded chicken. Serve with a slice of lemon for a bright finish if desired.

Chicken noodle soup is more than comfort food; it’s a canvas for whatever you have lurking in your fridge. I’ve always loved how it comes together in one pot, with the aroma alone making the house feel warmer. It’s the kind of meal that feeds both body and soul, especially when the weather turns chilly or someone in the family isn’t feeling well.

Why I Keep Coming Back to This Recipe

It’s quick, forgiving, and always hits the spot. The aroma alone triggers nostalgia, and the taste is perfectly balanced—savory, a little tangy, with tender noodles. It’s the kind of meal I make when I need something familiar yet fresh, a simple joy that never fails.

What’s in Your Bowl? The Breakdown of Ingredients

• Chicken breast or thighs: I prefer thighs for flavor and juiciness, but breasts work if you’re lean. Skip if you’re vegetarian—try firm tofu instead.: Adds tender, savory protein. Use cooked, shredded chicken for convenience.
• Carrots and celery: Bright and crunchy, they add sweetness and texture. Swap with parsnips or leeks if you like.: Classic base veggies, essential for flavor and color.
• Chicken broth: Look for low-sodium or homemade for richer taste. Use veggie broth for a vegetarian version.: The soup’s backbone, fragrant and savory.
• Noodles: Wide egg noodles are traditional, but rice or gluten-free options work. Cook separately so they don’t soak up too much broth.: Carb comfort, soft and satisfying.
• Lemon juice or herbs: Brightens everything up. Skip if you prefer a milder flavor or use fresh parsley or thyme.: Adds a fresh, zesty note that lifts the whole bowl.

Tools of the Trade for a No-Fuss Soup

• Large heavy-bottomed pot: To evenly cook and simmer the soup.
• Sharp knife: For chopping vegetables and chicken.
• Cutting board: Provides a stable surface for prep.
• Colander: To drain noodles without breaking them.
• Ladle: For serving and tasting.

Step-by-Step: How to Build Flavor and Comfort in Your Chicken Noodle Soup

Step 1: Start with a big, heavy-bottomed pot. Heat a splash of oil over medium heat.

Step 2: Add chopped carrots, celery, and onions. Cook until they soften, about 8 minutes, stirring often.

Step 3: Pour in chicken broth, bring to a gentle simmer, and toss in cooked shredded chicken.

Step 4: Simmer gently for 20 minutes, letting flavors mingle and veggies soften further.

Step 5: Meanwhile, cook your noodles separately in boiling salted water until just al dente, about 7 minutes.

Step 6: Drain noodles and set aside. Taste the soup, adjust salt and pepper.

Step 7: Add noodles to the soup during the last 5 minutes, so they soak up the flavor.

Step 8: Finish with a squeeze of lemon juice or a sprinkle of fresh herbs if you like.

Cooking Checkpoints to Make Sure It’s Perfect

• Vegetables should be tender but not mushy, test with a fork.
• Broth should be clear, with a rich aroma and balanced seasoning.
• Noodles should be just cooked, not overdone or sticky.
• Chicken should shred easily and stay moist in the soup.

Common Mistakes and How to Fix Them

• Undersalted broth.? Add more salt if the broth tastes flat.
• Overcooked noodles in the soup.? Cook noodles separately to avoid mushiness.
• Boiling the soup too hard.? Simmer gently, not boil vigorously.
• Adding dried herbs too early, losing flavor.? Use fresh herbs or lemon at the end.

Homestyle Chicken Noodle Soup

This chicken noodle soup is a comforting one-pot dish featuring tender shredded chicken, crunchy carrots and celery, and soft noodles in a savory broth. The recipe emphasizes simple steps like sautéing vegetables, simmering flavorful broth, and cooking noodles separately for perfect texture, resulting in a warm, clear soup with a balanced, aromatic flavor.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups cooked shredded chicken use thighs for flavor or breasts for leaner option
• 3 medium carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion diced
• 6 cups chicken broth low-sodium preferred
• 8 oz wide egg noodles cooked separately
• 1 tablespoon olive oil
• 1 tablespoon lemon juice optional, for brightness
• fresh parsley or thyme for garnish, optional

Equipment

• Large heavy-bottomed pot
• sharp knife
• Cutting board
• Colander
• Ladle

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add a splash of olive oil. Once shimmering, add the diced onion, carrots, and celery. Sauté for about 8 minutes, stirring occasionally, until the vegetables are tender and fragrant.
   
2. Pour in the chicken broth and bring to a gentle simmer. Add the cooked shredded chicken to the broth, stirring to combine. Let the mixture simmer for about 20 minutes, allowing the flavors to meld and the vegetables to soften further.
   
3. While the soup simmers, bring a separate pot of salted water to a boil. Cook the wide egg noodles until just al dente, about 7 minutes. Drain and set aside.
   
4. Taste the soup and adjust the seasoning with salt and pepper as needed. Add a squeeze of lemon juice for brightness, if desired, and stir in chopped fresh herbs for an extra fresh flavor.
   
5. Add the cooked noodles to the soup during the last 5 minutes of cooking, allowing them to soak up the flavorful broth and warm through.
   
6. Serve the hot soup in bowls, garnished with fresh parsley or thyme if using. Enjoy the comforting aroma and tender ingredients in every spoonful.
   

Chicken noodle soup is more than comfort food; it’s a canvas for whatever you have lurking in your fridge. I’ve always loved how it comes together in one pot, with the aroma alone making the house feel warmer. It’s the kind of meal that feeds both body and soul, especially when the weather turns chilly or someone in the family isn’t feeling well.

Why I Keep Coming Back to This Recipe

It’s quick, forgiving, and always hits the spot. The aroma alone triggers nostalgia, and the taste is perfectly balanced—savory, a little tangy, with tender noodles. It’s the kind of meal I make when I need something familiar yet fresh, a simple joy that never fails.

What’s in Your Bowl? The Breakdown of Ingredients

• Chicken breast or thighs: I prefer thighs for flavor and juiciness, but breasts work if you’re lean. Skip if you’re vegetarian—try firm tofu instead.: Adds tender, savory protein. Use cooked, shredded chicken for convenience.
• Carrots and celery: Bright and crunchy, they add sweetness and texture. Swap with parsnips or leeks if you like.: Classic base veggies, essential for flavor and color.
• Chicken broth: Look for low-sodium or homemade for richer taste. Use veggie broth for a vegetarian version.: The soup’s backbone, fragrant and savory.
• Noodles: Wide egg noodles are traditional, but rice or gluten-free options work. Cook separately so they don’t soak up too much broth.: Carb comfort, soft and satisfying.
• Lemon juice or herbs: Brightens everything up. Skip if you prefer a milder flavor or use fresh parsley or thyme.: Adds a fresh, zesty note that lifts the whole bowl.

Tools of the Trade for a No-Fuss Soup

• Large heavy-bottomed pot: To evenly cook and simmer the soup.
• Sharp knife: For chopping vegetables and chicken.
• Cutting board: Provides a stable surface for prep.
• Colander: To drain noodles without breaking them.
• Ladle: For serving and tasting.

Step-by-Step: How to Build Flavor and Comfort in Your Chicken Noodle Soup

Step 1: Start with a big, heavy-bottomed pot. Heat a splash of oil over medium heat.

Step 2: Add chopped carrots, celery, and onions. Cook until they soften, about 8 minutes, stirring often.

Step 3: Pour in chicken broth, bring to a gentle simmer, and toss in cooked shredded chicken.

Step 4: Simmer gently for 20 minutes, letting flavors mingle and veggies soften further.

Step 5: Meanwhile, cook your noodles separately in boiling salted water until just al dente, about 7 minutes.

Step 6: Drain noodles and set aside. Taste the soup, adjust salt and pepper.

Step 7: Add noodles to the soup during the last 5 minutes, so they soak up the flavor.

Step 8: Finish with a squeeze of lemon juice or a sprinkle of fresh herbs if you like.

Cooking Checkpoints to Make Sure It’s Perfect

• Vegetables should be tender but not mushy, test with a fork.
• Broth should be clear, with a rich aroma and balanced seasoning.
• Noodles should be just cooked, not overdone or sticky.
• Chicken should shred easily and stay moist in the soup.

Common Mistakes and How to Fix Them

• Undersalted broth.? Add more salt if the broth tastes flat.
• Overcooked noodles in the soup.? Cook noodles separately to avoid mushiness.
• Boiling the soup too hard.? Simmer gently, not boil vigorously.
• Adding dried herbs too early, losing flavor.? Use fresh herbs or lemon at the end.

Homestyle Chicken Noodle Soup

This comforting chicken noodle soup is made in one pot with tender shredded chicken, crunchy vegetables, and hearty noodles. Simmered to develop deep flavors, the soup has a clear, aromatic broth and a satisfying, slightly chewy texture from the noodles. Perfect for chilly days or when you need a cozy, nourishing meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups carrots, chopped bright and crunchy
• 2 stalks celery, sliced adds flavor and texture
• 1 medium onion, chopped for depth of flavor
• 1.5 quarts chicken broth low-sodium preferred
• 1.5 pounds chicken thighs cooked and shredded
• 8 oz wide egg noodles cooked separately
• 1 tablespoon olive oil
• to taste salt and pepper
• 1 tablespoon fresh lemon juice or herbs optional brightening touch

Equipment

• Large heavy-bottomed pot
• sharp knife
• Cutting board
• Colander
• Ladle

Method

 

1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add chopped carrots, celery, and onions, sautéing until the vegetables are tender and fragrant, about 8 minutes, with the mixture softening and lightly caramelizing at the edges.
   
2. Pour in the chicken broth and bring it to a gentle simmer. Toss in the cooked, shredded chicken and let everything meld together for about 10 minutes, filling your kitchen with a savory aroma.
   
3. While the soup simmers, cook the wide egg noodles in boiling salted water until just al dente, about 7 minutes. Drain and set aside.
   
4. Taste the broth and season with salt and pepper as needed, adjusting the flavor to your liking. This is the moment to make sure the broth is rich and balanced.
   
5. Add the cooked noodles to the soup during the last 5 minutes of simmering, allowing them to soak up the flavors and warm through.
   
6. Finish by stirring in a tablespoon of fresh lemon juice or chopped herbs if you like, brightening the overall flavor and adding a fresh note.
   
7. Serve hot, ladling the flavorful broth, tender chicken, vegetables, and noodles into bowls. Enjoy a cozy, nourishing bowl of homemade chicken noodle soup.

Notes

For added richness, you can include a splash of cream or a sprinkle of Parmesan on top. Store leftovers in an airtight container and reheat gently to preserve the broth’s clarity.

This creamy chicken soup is a bit of an antidote to the winter blues. It’s a humble dish, but I love how the simple act of simmering chicken and vegetables in broth feels like a warm hug. I’ve added a little twist—hidden in the cream—something I discovered accidentally and now swear by.

Why I keep returning to this recipe

It’s the kind of dish that feels like a small victory every time I make it. The warm, silky texture reminds me of simpler days, yet it’s endlessly customizable. It’s my fallback comfort food, especially when I need a quick, satisfying meal that feels like a warm blanket.

A deep dive into the ingredients

• Chicken breasts or thighs: Lean or dark meat, whichever you prefer. Thighs stay juicy longer, but breasts are leaner.
• Heavy cream: Adds richness and a velvety texture. Feel free to substitute with coconut cream for a dairy-free version.
• Onions, celery, carrots: The classic aromatic base. The sweetness of carrots and the earthiness of celery balance the richness.
• Chicken broth: Use homemade if possible; store-bought works in a pinch. Look for a low-sodium version.
• Nutmeg: A tiny pinch elevates the creaminess with warm, spicy notes. Skip if you prefer a lighter flavor.
• Fresh herbs: Parsley or thyme brighten the final dish. Use fresh for the best aroma.
• Salt and pepper: Essential for seasoning, but go easy at first; you can always add more.

Tools of the trade for a smooth soup

• Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.
• Wooden spoon: For gentle stirring without scratching the pot.
• Measuring cups and spoons: Accurate ingredient portioning.
• Knife and cutting board: Chopping vegetables and chicken.
• Ladle: Serving the soup elegantly.

Step-by-step to a silky, satisfying bowl

Step 1: Start by gathering your ingredients and tools. It’s all about making this process smooth and enjoyable.

Step 2: In a large pot, melt butter over medium heat. Add chopped onions, celery, and carrots; cook until soft and fragrant, about 5 minutes.

Step 3: Add diced chicken breasts or thighs, cook until lightly browned, about 7-8 minutes, stirring often.

Step 4: Pour in chicken broth and bring to a simmer. Let it cook gently for 15 minutes, so flavors meld.

Step 5: Stir in heavy cream and season with salt, pepper, and a pinch of nutmeg. Let simmer for another 5 minutes until the soup is creamy and hot.

Step 6: Taste and adjust seasoning if needed. Serve hot with a sprinkle of fresh herbs or croutons.

Cooking checkpoints to keep in mind

• The veggies should be tender but not mushy, about 5 minutes after sautéing.
• Chicken should be cooked through and no longer pink inside, about 8 minutes after browning.
• The soup should look silky and slightly thickened after adding cream, not greasy or separated.

Common mistakes and how to fix them

• Boiling the soup rapidly, causing curdling or separation.? Use low to medium heat to prevent burning or boiling over. Keep an eye on the simmer.
• Pouring cold cream into hot soup all at once.? Add cream gradually and stir constantly to avoid curdling.
• Overcooking chicken, drying it out.? Cook chicken just until no longer pink inside; overcooking makes it tough.
• Over-salting the broth.? Taste before seasoning heavily. Salt and pepper can be adjusted easily.

Creamy Chicken Soup

This creamy chicken soup combines tender chicken and aromatic vegetables simmered in rich broth, finished with a splash of heavy cream for a velvety texture. The soup is gently cooked until smooth and silky, with a comforting appearance and a warm, inviting aroma. It’s a simple, hearty dish perfect for warming up on cold days.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons butter for sautéing vegetables
• 1 medium onion chopped
• 2 stalks celery chopped
• 2 carrots carrots peeled and chopped
• 1 pound chicken breasts or thighs diced
• 4 cups chicken broth low-sodium preferred
• 1 cup heavy cream for richness
• 1/4 teaspoon nutmeg a pinch, optional
• to taste salt and pepper for seasoning
• fresh herbs parsley or thyme chopped, for garnish

Equipment

• Large heavy-bottomed pot
• wooden spoon
• Measuring cups and spoons
• Knife and cutting board
• Ladle

Method

 

1. Gather all your ingredients and tools so everything is within easy reach.
   
2. Melt the butter in a large heavy-bottomed pot over medium heat until it starts to foam and smells nutty.
   
3. Add the chopped onions, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes. You should see them become translucent and slightly golden around the edges.
   
4. Stir in the diced chicken, cooking until it’s lightly browned and no longer pink inside, about 7-8 minutes. Break up the chicken as it cooks to help it cook evenly.
   
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Increase the heat slightly and bring the mixture to a gentle simmer.
   
6. Reduce the heat to low and let the soup simmer gently for about 15 minutes, allowing flavors to meld and chicken to cook through.
   
7. Stir in the heavy cream and season with salt, pepper, and a pinch of nutmeg. Keep the heat low and let the soup simmer for another 5 minutes, until it looks silky and slightly thickened.
8. Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or herbs to suit your preference.
9. Serve the soup hot, garnished with chopped fresh herbs or croutons for added crunch and flavor.

Notes

For an even richer flavor, sauté the vegetables in some bacon fat or add a splash of white wine during cooking. To make it dairy-free, substitute coconut cream for heavy cream. Always taste and adjust seasoning before serving.

This creamy chicken soup is a bit of an antidote to the winter blues. It’s a humble dish, but I love how the simple act of simmering chicken and vegetables in broth feels like a warm hug. I’ve added a little twist—hidden in the cream—something I discovered accidentally and now swear by.

Why I keep returning to this recipe

It’s the kind of dish that feels like a small victory every time I make it. The warm, silky texture reminds me of simpler days, yet it’s endlessly customizable. It’s my fallback comfort food, especially when I need a quick, satisfying meal that feels like a warm blanket.

A deep dive into the ingredients

• Chicken breasts or thighs: Lean or dark meat, whichever you prefer. Thighs stay juicy longer, but breasts are leaner.
• Heavy cream: Adds richness and a velvety texture. Feel free to substitute with coconut cream for a dairy-free version.
• Onions, celery, carrots: The classic aromatic base. The sweetness of carrots and the earthiness of celery balance the richness.
• Chicken broth: Use homemade if possible; store-bought works in a pinch. Look for a low-sodium version.
• Nutmeg: A tiny pinch elevates the creaminess with warm, spicy notes. Skip if you prefer a lighter flavor.
• Fresh herbs: Parsley or thyme brighten the final dish. Use fresh for the best aroma.
• Salt and pepper: Essential for seasoning, but go easy at first; you can always add more.

Tools of the trade for a smooth soup

• Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.
• Wooden spoon: For gentle stirring without scratching the pot.
• Measuring cups and spoons: Accurate ingredient portioning.
• Knife and cutting board: Chopping vegetables and chicken.
• Ladle: Serving the soup elegantly.

Step-by-step to a silky, satisfying bowl

Step 1: Start by gathering your ingredients and tools. It’s all about making this process smooth and enjoyable.

Step 2: In a large pot, melt butter over medium heat. Add chopped onions, celery, and carrots; cook until soft and fragrant, about 5 minutes.

Step 3: Add diced chicken breasts or thighs, cook until lightly browned, about 7-8 minutes, stirring often.

Step 4: Pour in chicken broth and bring to a simmer. Let it cook gently for 15 minutes, so flavors meld.

Step 5: Stir in heavy cream and season with salt, pepper, and a pinch of nutmeg. Let simmer for another 5 minutes until the soup is creamy and hot.

Step 6: Taste and adjust seasoning if needed. Serve hot with a sprinkle of fresh herbs or croutons.

Cooking checkpoints to keep in mind

• The veggies should be tender but not mushy, about 5 minutes after sautéing.
• Chicken should be cooked through and no longer pink inside, about 8 minutes after browning.
• The soup should look silky and slightly thickened after adding cream, not greasy or separated.

Common mistakes and how to fix them

• Boiling the soup rapidly, causing curdling or separation.? Use low to medium heat to prevent burning or boiling over. Keep an eye on the simmer.
• Pouring cold cream into hot soup all at once.? Add cream gradually and stir constantly to avoid curdling.
• Overcooking chicken, drying it out.? Cook chicken just until no longer pink inside; overcooking makes it tough.
• Over-salting the broth.? Taste before seasoning heavily. Salt and pepper can be adjusted easily.

Creamy Chicken Soup

This creamy chicken soup combines tender chicken, aromatic vegetables, and a rich, velvety broth finished with a splash of heavy cream. The soup is simmered to develop deep flavors and finished with fresh herbs for a comforting, silky texture that’s perfect for chilly days. It’s a simple, hearty dish that feels like a warm hug with every spoonful.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 tablespoons butter for sautéing vegetables
• 1 large onion chopped
• 2 stalks celery chopped
• 2 carrots carrots chopped
• 1 pound chicken breasts or thighs, diced
• 4 cups chicken broth low-sodium preferred
• 1 cup heavy cream for creaminess
• 1/4 teaspoon nutmeg a pinch, optional
• fresh herbs parsley or thyme chopped, for garnish
• to taste salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• wooden spoon
• Measuring cups and spoons
• Knife and cutting board
• Ladle

Method

 

1. Begin by melting butter in your large heavy-bottomed pot over medium heat. Once melted and bubbling, add chopped onions, celery, and carrots, sautéing until the vegetables are soft and fragrant, about 5 minutes. You’ll notice the aroma filling the kitchen and the veggies turning a tender, translucent color.
   
2. Add the diced chicken to the pot and cook, stirring often, until it’s lightly browned on all sides, about 7-8 minutes. The chicken should be no longer pink inside and the exterior will develop a golden hue.
   
3. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer gently for about 15 minutes, allowing the flavors to meld and the chicken to cook through.
   
4. Stir in the heavy cream, and season with salt, pepper, and a pinch of nutmeg. Continue to simmer on low heat, stirring occasionally, until the soup becomes silky and slightly thickened, about 5 minutes. You’ll see the soup’s texture turn smooth and inviting.
   
5. Taste the soup and adjust seasoning if needed. Ladle into bowls, and garnish with freshly chopped herbs for a burst of freshness. Serve hot and enjoy the comforting, velvety richness of this homemade chicken soup.
   

This homemade chicken soup isn’t about quick fixes or shortcuts. It’s about slow, honest cooking—letting the ingredients reveal their true flavors. I love how the house fills with a smoky, savory aroma as the broth simmers, promising comfort in every spoonful. It’s not fancy, but it’s honest, warming, and always a hit.

Why This Soup Keeps Calling Me Back

Its slow-simmered depth and homey aroma make every bowl feel like a warm hug. No matter how busy or chaotic the day, it’s a simple reminder that good things take time—and patience. Plus, it’s endlessly customizable, which keeps it fresh and interesting season after season.

Breaking Down the Key Ingredients

• Chicken thighs or breasts: Rich in flavor and juicy, they become tender after slow cooking. Swap with turkey if needed.
• Carrots: Add sweetness and color, their vibrant flavor balances the savory broth.
• Celery: For depth and a fresh, slightly peppery note—use good quality stalks.
• Onions: Builds sweetness and umami—go for yellow onions for richer flavor.
• Herbs (parsley, thyme): Layered aroma—fresh herbs bring brightness, dried are fine if fresh isn’t available.
• Salt & pepper: Essential for seasoning, taste as you go to avoid over-salting.
• Lemon (optional): A squeeze of lemon brightens everything—use just before serving.

Tools of the Trade for a Good Soup

• Large heavy-bottomed pot: To gently simmer the broth without scorching.
• Sharp knife: For chopping vegetables and shredding chicken.
• Wooden spoon or ladle: To stir and serve the soup.
• Skimmer or slotted spoon: To remove foam and impurities during simmering.
• Measuring spoons: To season precisely.

The Art of Slow-Simmered Simplicity

Step 1: Start by gathering your ingredients and prepping your workspace. A clear counter with all your tools ready makes everything smoother.

Step 2: In a large pot, heat a splash of oil over medium heat. Sauté onions, carrots, and celery until they soften and smell sweet—about 8 minutes.

Step 3: Add the chicken pieces, cover with water, and bring to a gentle simmer. Skim any foam that rises to keep the broth clear.

Step 4: Reduce heat to low, add herbs, and let it simmer slowly for at least 1.5 hours. The longer it simmers, the more the flavors deepen and meld.

Step 5: Once the chicken is tender and falling apart, remove it, shred it, and return it to the pot. Season to taste with salt and pepper.

Step 6: Let the soup rest for about 10 minutes before serving. It thickens slightly—perfect for spooning into bowls.

Step 7: Check for doneness: the chicken should be cooked through, the broth clear, and the vegetables tender but not mushy.

Cooking Checkpoints & Tips for Success

• Ensure your broth is gently simmering—not boiling hard—to keep the chicken tender.
• Taste and adjust the seasoning after the first hour—flavor builds with time.
• Look for tender vegetables that hold shape but are soft enough to melt in your mouth.

Common Mistakes & How to Fix Them

• Forgot to skim foam, resulting in murky broth.? Skim foam frequently to keep broth clear.
• Over-boiling, which toughens chicken.? Turn down the heat if broth boils vigorously.
• Under-seasoned broth.? Taste and adjust seasoning before serving.
• Overcooking vegetables into mush.? Cook vegetables until just tender.

Slow-Simmered Chicken Soup

This homemade chicken soup is built through slow, gentle simmering, allowing the flavors of tender chicken thighs, sweet carrots, celery, and aromatic herbs to meld into a comforting broth. The final dish has a clear, golden broth with tender vegetables and shredded chicken, offering a warm, hearty texture perfect for cozy moments.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs or breasts preferably bone-in for flavor
• 3 large carrots peeled and sliced
• 3 stalks celery chopped
• 1 large yellow onion diced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme or fresh if available
• 1 handful fresh parsley chopped, for flavor and garnish
• to taste salt
• to taste black pepper
• 1 lemon lemon for optional brightness, sliced

Equipment

• Large heavy-bottomed pot
• sharp knife
• Wooden spoon or ladle
• Skimmer or slotted spoon
• measuring spoons

Method

 

1. Heat a splash of olive oil in a large heavy-bottomed pot over medium heat. Add diced onions, sliced carrots, and chopped celery, stirring occasionally until the vegetables soften and release a fragrant aroma, about 8 minutes.
   
2. Push the vegetables to the sides of the pot and add the chicken pieces in the center. Let them sear for a few minutes until lightly browned, then turn to coat with the vegetables.
   
3. Pour enough water into the pot to fully cover the chicken and vegetables, then bring to a gentle simmer. Skim off any foam that rises to keep the broth clear and clean.
   
4. Add dried thyme and a pinch of salt and pepper. Reduce heat to low, cover partially, and let simmer for at least 1.5 hours, stirring occasionally and skimming foam as needed. The broth will deepen in flavor and become golden.
   
5. After simmering, carefully remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the broth.
   
6. Taste the broth and adjust seasoning with additional salt and pepper as needed. Let the soup rest for about 10 minutes to let flavors meld.
   
7. Just before serving, squeeze a slice of lemon into the soup for brightness and sprinkle chopped parsley on top for freshness.
8. Serve the soup hot, with a spoonful of shredded chicken, tender vegetables, and a zesty squeeze of lemon to brighten the flavors.