There’s something truly magical about walking into a home filled with the aroma of simmering chicken soup. When you combine that comfort with the convenience of a crockpot, you get the best of both worlds – heartwarming nourishment with minimal effort. Crockpot chicken soup recipes have been passed down through generations in my family, each one carrying memories of Sunday gatherings and comforting meals during cold winter months. These slow-cooker delights allow busy families to enjoy homemade goodness without standing over a stove for hours. Whether you’re fighting off a cold, feeding a hungry family, or simply craving a bowl of comfort, these crockpot chicken soup recipes will become treasured additions to your meal rotation.
In our family, the slow cooker has always been the unsung hero of weeknight dinners. I remember my grandmother starting her famous chicken soup in the morning, letting it simmer all day while she tended to other chores. By dinnertime, we’d gather around the table, eagerly awaiting those steaming bowls of goodness. Today, I’m excited to share some of our favorite Crockpot Chicken Soup Recipes that have stood the test of time and continue to bring comfort to my own children.
Table of Contents
Table of Contents
Classic Crockpot Chicken Noodle Soup
Let’s start with the timeless favorite that never disappoints. This recipe takes me back to childhood sick days when nothing felt better than a warm bowl of chicken noodle soup.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 8 cups chicken broth (homemade is best, but store-bought works too)
- Salt and pepper to taste
- 8 ounces egg noodles
- 1/4 cup fresh parsley, chopped
Timing
One of the greatest gifts of crockpot cooking is flexibility. For this classic chicken noodle soup recipe, you have options:
- Low Setting: 6-8 hours (perfect for starting in the morning before work)
- High Setting: 3-4 hours (ideal for a weekend afternoon start)
The noodles should be added during the last 30 minutes of cooking to prevent them from becoming too soft. If you plan to be away longer than the recommended cooking time, consider waiting to add the noodles when you return home.
Step-by-step Instructions
- Place chicken breasts at the bottom of your 6-quart crockpot.
- Add diced onion, sliced carrots, celery, and minced garlic on top of the chicken.
- Sprinkle with thyme, rosemary, salt, and pepper. Add bay leaves.
- Pour chicken broth over everything, ensuring all ingredients are submerged.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Thirty minutes before serving, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the pot and add egg noodles.
- Continue cooking for about 30 minutes until noodles are tender.
- Remove bay leaves, taste and adjust seasonings if needed.
- Stir in fresh chopped parsley just before serving.
Creamy Crockpot Chicken and Wild Rice Soup
This rich and creamy variation became a staple at our family gatherings during the fall months. The hearty wild rice adds wonderful texture and makes this soup particularly filling.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 cup uncooked wild rice blend
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 8 ounces mushrooms, sliced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 6 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons flour
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Step-by-step Instructions
- Place chicken thighs, wild rice, onion, carrots, celery, mushrooms, garlic, thyme, and sage in the crockpot.
- Pour in chicken broth and stir to combine.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- Thirty minutes before serving, remove chicken and shred it.
- In a small saucepan, melt butter over medium heat. Whisk in flour to create a roux.
- Slowly whisk in 1 cup of the hot broth from the crockpot until smooth.
- Return this mixture to the crockpot along with the shredded chicken.
- Stir in the heavy cream.
- Cover and cook for an additional 30 minutes.
- Garnish with fresh parsley before serving.
Southwestern Crockpot Chicken Soup
This vibrant, spicy soup became a favorite when my children were teenagers. It brings the warmth of traditional chicken soup with exciting southwestern flavors that appeal to more adventurous palates.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 jalapeños, seeded and diced (optional)
- 4 garlic cloves, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chiles
- 6 cups chicken broth
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
For serving: avocado slices, shredded cheese, sour cream, tortilla strips
Step-by-step Instructions
- Place chicken breasts at the bottom of the crockpot.
- Add onion, bell peppers, jalapeños, garlic, black beans, corn, and diced tomatoes.
- Sprinkle with cumin, chili powder, oregano, cayenne, salt, and pepper.
- Pour chicken broth over everything.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Thirty minutes before serving, remove chicken and shred it.
- Return chicken to the pot and add lime juice.
- Just before serving, stir in fresh cilantro.
- Serve with optional toppings: avocado, cheese, sour cream, and tortilla strips.
Nutritional Information
While nutritional values vary depending on specific ingredients and portions, here’s an approximate breakdown for a typical serving (1.5 cups) of classic chicken noodle soup:
- Calories: 220-250 kcal
- Protein: 18-22g
- Carbohydrates: 20-25g
- Fat: 7-10g
- Fiber: 2-3g
- Sodium: 800-1000mg (varies greatly depending on broth used)
The creamy chicken and wild rice soup will be higher in calories and fat due to the cream component, while the Southwestern version offers additional fiber from beans and vegetables.
Healthier Alternatives
Our family has adapted these recipes over the years to accommodate various dietary needs. Here are some modifications you might consider:
- Lower sodium: Use low-sodium broth or make your own broth without added salt.
- Reduced fat: Use boneless, skinless chicken breasts for all recipes. For the creamy wild rice soup, substitute half-and-half or evaporated milk for heavy cream.
- Gluten-free: Use gluten-free pasta in the chicken noodle soup and rice flour instead of wheat flour for thickening the creamy soup.
- Higher fiber: Add extra vegetables like spinach, kale, or zucchini to any recipe. Use brown rice or a mixture of grains instead of white rice.
- Lower carb: Replace noodles with spiralized zucchini or reduce the amount of rice and increase the vegetables.
Serving Suggestions
In our family, soup is rarely served alone. Here are some favorite pairings that make these crockpot chicken soups into complete meals:
- Classic Chicken Noodle: Serve with a crusty whole grain bread or buttermilk biscuits. A simple side salad with vinaigrette complements the warm soup perfectly.
- Creamy Chicken and Wild Rice: This rich soup pairs beautifully with a light arugula salad with lemon dressing. Warm dinner rolls are perfect for soaking up the creamy broth.
- Southwestern Chicken Soup: Complement with cornbread or cheese quesadillas. A simple cabbage slaw with lime dressing adds a refreshing crunch.
For a special touch that the children always loved, serve any of these soups in hollowed-out bread bowls – it makes dinner feel like a special occasion!
Common Mistakes
Over years of making these family favorites, I’ve learned to avoid these common pitfalls:
- Overcooking noodles: Always add pasta during the final 20-30 minutes of cooking to prevent mushy noodles.
- Underseasoning: Slow cookers can sometimes mute flavors. Taste and adjust seasonings before serving.
- Adding dairy too early: Cream, milk, or cheese should be added during the final 30 minutes of cooking to prevent curdling.
- Overfilling the crockpot: Leave at least an inch of space at the top to allow proper heat circulation.
- Using frozen chicken: For food safety reasons, always thaw chicken completely before adding it to the slow cooker.
- Lifting the lid: Each time you peek, you lose heat and extend cooking time by about 20 minutes. Resist the temptation!
Storage Tips
One of the best things about these soups is that they often taste even better the next day as the flavors continue to develop. Here’s how we manage leftovers in our household:
- Refrigeration: Cool soup completely before transferring to airtight containers. Refrigerated soup will stay fresh for 3-4 days.
- Freezing: Most chicken soups freeze beautifully for up to 3 months. The exception is cream-based soups, which can separate when thawed (though they’re still safe to eat and can be whisked to recombine).
- Portion control: I like to freeze soup in individual portions using muffin tins or small containers for quick lunches.
- Pasta note: If you plan to freeze chicken noodle soup, consider cooking and storing the pasta separately to add fresh when reheating.
- Reheating: Warm soup gently on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between each.
Conclusion
Crockpot chicken soup recipes have been the backbone of our family meals for generations. There’s a certain magic in knowing that as you go about your day, something nourishing and delicious is slowly simmering, ready to gather everyone around the table. These recipes have seen us through busy weeknights, cold winter evenings, healing from illnesses, and countless family gatherings.
FAQs
Can I use frozen chicken in these crockpot soup recipes?
For food safety reasons, it’s recommended to thaw chicken completely before adding it to a slow cooker. Frozen chicken may spend too long in the “danger zone” temperature range (40°F-140°F) where bacteria can multiply rapidly. Always start with thawed chicken for best results and food safety.
How can I thicken my chicken soup if it’s too watery?
If your soup needs thickening, you have several options. For non-cream soups, you can make a slurry by mixing 1-2 tablespoons of cornstarch with cold water and stirring it into the soup during the last 30 minutes of cooking. Alternatively, you can remove some of the cooked vegetables, blend them, and return them to the soup. For cream-based soups, a butter and flour roux works beautifully.
Can I cook these soups on the stovetop instead of a crockpot?
Absolutely! These recipes can be adapted for stovetop cooking. Simply simmer all ingredients (except pasta, rice, or dairy) in a large pot for about 45 minutes until the chicken is cooked through. Then remove and shred the chicken, add back to the pot along with pasta or rice, and cook until tender. Add any dairy ingredients last, just before serving.
What’s the best way to store leftover chicken soup?
Allow soup to cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. For soups with pasta or noodles, consider storing the pasta separately to prevent it from absorbing too much liquid and becoming mushy.
How can I add more flavor to my chicken soup?
The secret to flavorful chicken soup is layering. Start with a good-quality broth (homemade is best). Use bone-in chicken for more flavor (remove bones before serving). Don’t skip the aromatic base of onions, carrots, celery, and garlic. Fresh herbs added at the end brighten the flavor significantly. A splash of acid (lemon juice or vinegar) just before serving can also enhance flavors. And don’t forget to taste and adjust seasonings before serving!