7 Slow Cooker Chicken Soup Recipes to Warm Your Soul

There’s something truly magical about a hearty bowl of chicken soup. It’s the ultimate comfort food, the culinary equivalent of a warm, cozy blanket on a chilly day. But what if you could make this soul-soothing dish with minimal effort? That’s where the slow cooker comes in. In this article, we’ll explore seven delectable slow cooker chicken soup recipes that will not only warm your soul but also simplify your cooking routine.

Benefits of Slow Cooker Chicken Soup:Before we dive into these mouthwatering recipes, let’s talk about why slow cooker chicken soup is a game-changer. Slow cookers are like kitchen wizards, quietly working their magic while you go about your day. Here are some of the benefits you can expect:

Time-Saving:Toss in the ingredients in the morning, and by dinnertime, you have a rich, flavorful soup ready to be devoured.

Enhanced Flavor:The slow, gentle cooking process allows the flavors to meld and intensify, resulting in a soup that tastes like it’s been simmering for hours.

Minimal Effort:You don’t need to be a culinary expert to use a slow cooker. Just chop, dump, and forget about it until it’s mealtime.

Now, let’s get to the star of the show – the recipes.

Classic Chicken Noodle Soup

Ingredients

2 boneless, skinless chicken breasts
8 cups of chicken broth
3 carrots, chopped
3 celery stalks, chopped
1 onion, diced
2 cups of egg noodles
Salt and pepper to taste

Directions

Get Cozy:Find your comfiest apron and a big pot. This soup’s going to be epic!

Chicken Love:Place the whole chicken in the pot and add water. Bring it to a boil over medium-high heat. Reduce heat, cover, and let it simmer for about an hour. Check out your favorite cookbook while you wait.

Veggie Dance:Time to make friends with the veggies. Add chopped onion, sliced carrots, celery, minced garlic, bay leaf, salt, and pepper to the pot. Let it all simmer together for another 30 minutes. Feel free to do a little happy dance!

Chicken in the House:Remove the chicken from the pot and let it cool a bit. Then, shred that chicken like a pro. Discard the bones and add the shredded chicken back to the pot. It’s a chicken reunion!

Noodlicious:Toss in the egg noodles. They’ll cook in about 10 minutes. Make sure to stir occasionally; you don’t want them sticking together like best buddies.

Time for Garnish:Just before serving, sprinkle some fresh parsley on top. It’s like giving your soup a fancy hat.

Serve with Love:Ladle this golden elixir into bowls, and don’t forget to slurp those noodles. Feel the warmth seep into your soul.

Instructions

Place the chicken breasts in the slow cooker.
Add the chicken broth, carrots, celery, and onion.
Cook on low for 6-7 hours.
Shred the cooked chicken and return it to the pot.
Add the egg noodles and cook for an additional 30 minutes.
Season with salt and pepper to taste.

Customization Tip:For a twist, add a handful of fresh herbs like thyme or dill.

Personal Touch:We all have that one childhood memory of chicken noodle soup. I remember spilling it all over my shirt, and my mom couldn’t help but chuckle. It was a messy, but heartwarming experience.

Creamy Chicken and Wild Rice Soup

Ingredients

4 boneless, skinless chicken thighs
1 cup of wild rice
8 cups of chicken broth
2 cups of sliced mushrooms
1 onion, chopped
2 cloves of garlic, minced
1 cup of heavy cream
Salt and pepper to taste

Directions

Prelude:Find your favorite apron and the largest pot you can lay your hands on. This is going to be epic!

Chicken Charm:Place the chicken breasts in the pot with water and bring it to a simmer. Cook until the chicken is tender and cooked through. Then, shred the chicken into tasty morsels. It’s like chicken magic!

Rice Adventure:In a separate pot, cook the wild rice according to package directions. Set it aside; it’s your secret weapon for heartiness.

Veggie Tales:In a large skillet, melt the butter over medium heat. Add the chopped onion, diced carrots, celery, and minced garlic. Sauté them until they’re tender and your kitchen smells like heaven.

The Flourish:Sprinkle in the all-purpose flour and stir until everything becomes all thick and bubbly, like a really good book.

Broth Drama:Pour in the chicken broth, whole milk, and those juicy chicken shreds. Stir it all together, and let it simmer until it’s rich and creamy.

Rice Reunion:Add the cooked wild rice to the pot. Let those wild rice grains join the creamy party.

Seasoned Magic:Season with salt and pepper to your liking. Taste as you go, like a maestro creating culinary symphonies.

Finale with Flair:Ladle this creamy masterpiece into bowls, garnish with fresh parsley. It’s your culinary masterpiece.

Instructions

Place the chicken thighs in the slow cooker.
Add the wild rice, chicken broth, mushrooms, onion, and garlic.
Cook on low for 6-7 hours.
Shred the chicken and return it to the pot.
Stir in the heavy cream and season with salt and pepper.

Customization Tip:Try using coconut milk instead of heavy cream for a dairy-free version.

Funny Twist:My first attempt at this soup ended up more like rice with a side of chicken. I learned the importance of following the recipe closely.

Spicy Chicken Tortilla Soup

Ingredients

2 boneless, skinless chicken breasts
6 cups of chicken broth
1 can of diced tomatoes with green chilies
1 onion, diced
2 cloves of garlic, minced
1 cup of frozen corn
1 teaspoon of cumin
1 teaspoon of chili powder
Salt and pepper to taste

Directions

Prep Fiesta:Put on your apron because it’s time to fiesta! Get out a large pot and let’s get started.

Chicken Tango:Place the chicken breasts in the pot and add chicken broth. Bring it to a gentle simmer, and cook until the chicken is tender and easily shreds. Take out the chicken, shred it into spicy strips, and set it aside. The chicken is the life of this party!

Aromatics Assemble:In the same pot, add some chopped onions, minced garlic, and that daring jalapeño. Sauté until they’re soft and fragrant. Let your kitchen become a spicy paradise.

Tomato Tango:Pour in the diced tomatoes, black beans, and corn. It’s a delicious dance of ingredients. Stir it all together.

Seasoning Symphony:Add the chili powder, cumin, salt, and pepper. Let the flavors mingle and create a fiesta of taste in your pot.

Lime Love:Squeeze in the juice of a lime. It’s like a burst of zesty love that elevates the whole dish.

Spicy Reunion:Toss the shredded chicken back into the pot. Let it mingle with the flavors, like old friends catching up at a party.

Hot Simmer:Let the soup simmer for about 10-15 minutes. It’s like the grand finale of your spicy soiree.

Crunch Time:Serve your spicy creation with tortilla chips for that satisfying crunch. Garnish with fresh cilantro – it’s like the confetti of your fiesta!

Instructions

Place the chicken breasts in the slow cooker.
Add the chicken broth, diced tomatoes, onion, garlic, corn, cumin, and chili powder.
Cook on low for 6-7 hours.
Shred the chicken and return it to the pot.
Season with salt and pepper.

Customization Tip:Top with crushed tortilla chips, shredded cheese, and a dollop of sour cream.

Spicy Memories:Once, I added a bit too much chili powder. Let’s just say, I won’t be doing that again. My mouth was on fire, and my family still teases me about it.

Lemon and Garlic Chicken Soup

Ingredients

4 boneless, skinless chicken thighs
8 cups of chicken broth
2 lemons, juiced and zested
4 cloves of garlic, minced
1 onion, chopped
1 cup of orzo pasta
Salt and pepper to taste

Directions

Prep Time:Roll up your sleeves and tie on that apron; we’re making something incredible!

Chicken Serenade:Place the chicken breasts in a pot with chicken broth and water. Bring it to a gentle simmer and cook until the chicken is tender and ready to be shredded. Remove the chicken, shred it like a boss, and set it aside. It’s the star of the show.

Aromatic Elegance:In the same pot, add the finely chopped onion and minced garlic. Sauté until they’re soft and releasing their incredible aroma. It’s like a fragrant symphony.

Zesty Love:Pour in the lemon juice and add the lemon zest. It’s a burst of citrusy freshness that’ll make your taste buds tango.

Pasta Parade:Add the orzo pasta to the pot. Let it cook until it’s tender and perfectly al dente. You want it to be a delicious partner for the chicken and lemon.

Reunion of Flavors:Toss the shredded chicken back into the pot. Let it swim in the lemony goodness.

Seasoning Symphony:Season with salt and pepper to your taste. Give it a taste test; you’re the maestro of your flavors.

Garnish Grandeur:Just before serving, sprinkle fresh parsley over the soup. It’s like adding a touch of greenery to your masterpiece.

Instructions

Place the chicken thighs in the slow cooker.
Add the chicken broth, lemon juice, lemon zest, garlic, and onion.
Cook on low for 6-7 hours.
Shred the chicken and return it to the pot.
Stir in the orzo pasta and cook for an additional 30 minutes.
Season with salt and pepper.

Customization Tip:Try using different types of pasta for a unique twist.

Garlic Galore:I once got carried away with the garlic, and the soup turned into a vampire’s worst nightmare. Lesson learned: moderation is key.

Coconut Curry Chicken Soup

Ingredients

3 boneless, skinless chicken breasts
8 cups of chicken broth
1 can of coconut milk
2 tablespoons of red curry paste
2 bell peppers, sliced
1 onion, chopped
1 cup of basmati rice
Salt and pepper to taste

Directions

Get Set:Don your apron because it’s time to create culinary magic!

Chicken Charm:Place the chicken breasts in a pot with chicken broth. Bring it to a gentle simmer and cook until the chicken is tender and easy to shred. Remove the chicken, shred it into flavorful strands, and set it aside. It’s the star of the show.

Aromatic Dance:In the same pot, add the finely chopped onion and minced garlic. Sauté until they’re soft and singing with aroma. It’s like a symphony of flavors.

Pepper Parade:Toss in the thinly sliced red bell pepper and let it join the party. It adds a touch of vibrant color to your soup.

Curry Adventure:Add the red curry paste and let it sizzle for a moment. It’s like the opening act of a spicy journey.

Creamy Concoction:Pour in the coconut milk, and let the magic happen. It’s like a creamy dream coming true.

Flavor Fusion:Add fish sauce and brown sugar. It’s the perfect harmony of sweet and savory.

Lime Love:Squeeze in the juice of a lime. It’s the zesty twist that takes your soup to a new level.

Chicken Reunion:Toss the shredded chicken back into the pot. Let it soak up all those amazing flavors.

Simmer Sensation:Let the soup simmer for about 10-15 minutes. It’s like the grand finale of your curry symphony.

Serve with Style:Serve this flavorful creation with a sprinkle of fresh cilantro and a side of cooked rice. It’s a match made in foodie heaven.

Instructions

Place the chicken breasts in the slow cooker.
Add the chicken broth, coconut milk, red curry paste, bell peppers, and onion.
Cook on low for 6-7 hours.
Shred the chicken and return it to the pot.
Stir in the basmati rice and cook for an additional 30 minutes.
Season with salt and pepper.

Customization Tip:Adjust the level of spiciness by adding more or less red curry paste.

Tropical Mishap:The first time I tried this recipe, I used coconut cream instead of coconut milk. Let’s just say it was so rich that it could’ve doubled as a dessert. Lesson learned.

BBQ Chicken and Corn Chowder

Ingredients

4 boneless, skinless chicken thighs
8 cups of chicken broth
2 cups of frozen corn
1 onion, chopped
1 cup of potatoes, diced
1 cup of cheddar cheese, shredded
1/2 cup of BBQ sauce
Salt and pepper to taste

Directions

Set the Stage:Put on your apron because it’s time to create some BBQ magic!

Chicken Waltz:Place the chicken breasts in a pot with chicken broth. Bring it to a gentle simmer and cook until the chicken is tender and ready to shred. Remove the chicken, shred it like a BBQ maestro, and set it aside. It’s the star of your show.

Aromatic Prelude:In the same pot, add the finely chopped onion and minced garlic. Sauté them until they’re soft and singing with flavor. It’s like a symphony of aromas.

Corn Carnival:Add the frozen corn kernels and let them join the party. They bring a touch of sweetness to your chowder.

Barbecue Blaze:Pour in the barbecue sauce, and let the smoky magic happen. It’s like a BBQ bonanza in your pot.

Creamy Crescendo:In a separate pan, melt butter over medium heat. Add all-purpose flour and stir until it’s a golden mix. This is your roux, the magic thickener.

Creamy Connection:Gradually add milk to the roux while stirring constantly. Let it thicken into a creamy goodness.

Flavor Fusion:Pour the creamy mixture into the pot with your chicken and veggies. It’s the moment where everything comes together.

Cheese Charm:Sprinkle in the shredded cheddar cheese. It’s like adding a cheesy twist to your chowder.

Seasoning Symphony:Season with salt and pepper to your liking. Taste as you go; you’re the chef with the final say.

Garnish Grandeur:Just before serving, garnish with fresh green onions. It’s the fresh touch that makes your chowder pop.

Instructions

Place the chicken thighs in the slow cooker.
Add the chicken broth, frozen corn, onion, potatoes, and BBQ sauce.
Cook on low for 6-7 hours.
Shred the chicken and return it to the pot.
Stir in the cheddar cheese and cook until melted.
Season with salt and pepper.

Customization Tip:Try adding a touch of smoky paprika for extra flavor.

BBQ Fiasco:The first time I made this, I got a little carried away with the BBQ sauce. The result? A soup that tasted more like a backyard cookout. Thankfully, I’ve perfected it since then.

Italian-Inspired Chicken and Pasta Soup

Ingredients

3 boneless, skinless chicken breasts
8 cups of chicken broth
1 can of diced tomatoes
1 onion, chopped
2 cloves of garlic, minced
1 cup of small pasta (like ditalini)
1 cup of fresh basil, chopped
Salt and pepper to taste

Directions

Prepare to Shine:Put on your apron because it’s time to create a taste of Italy right in your kitchen!

Chicken Symphony:Place the chicken breasts in a pot with chicken broth. Bring it to a gentle simmer and cook until the chicken is tender and ready to be shredded. Remove the chicken, shred it like an Italian nonna, and set it aside. It’s the star of your Italian show.

Aromatic Prelude:In the same pot, add the finely chopped onion and minced garlic. Sauté them until they’re soft and filling your kitchen with an Italian aroma that’s molto delizioso!

Veggie Vibe:Add the diced carrot and chopped celery. Let them cook until they’re soft and bring that Italian countryside charm to your soup.

Tomato Tango:Pour in the diced tomatoes. They’re like a burst of Mediterranean sunshine in your pot.

Pasta Passion:Add the small pasta, like ditalini. It’s the Italian twist that’s sure to make your soup molto hearty.

Herb Harmony:Sprinkle in dried basil and dried oregano. They’re the Italian herbs that bring the flavors together in perfect harmony.

Chicken Reunion:Toss the shredded chicken back into the pot. It’s like an Italian family reunion in your soup.

Seasoning Love:Season with salt and pepper to your liking. Italian cuisine is all about personal taste; you’re the maestro here.

Garnish Grace:Just before serving, sprinkle grated Parmesan cheese and add a few fresh basil leaves. It’s like the Italian countryside on your plate.

Instructions

Place the chicken breasts in the slow cooker.
Add the chicken broth, diced tomatoes, onion, and garlic.
Cook on low for 6-7 hours.
Shred the chicken and return it to the pot.
Stir in the pasta and cook for an additional 30 minutes.
Season with salt and pepper, then garnish with fresh basil.

Customization Tip:Experiment with different pasta shapes for a fun twist.

Pasta Perils:The first time I tried this recipe, I used spaghetti instead of small pasta. Let’s just say it turned into a delicious, albeit challenging, eating experience.

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