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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.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
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.