Slow Cooker Chicken Soup with Fresh Herbs and Lemon Recipe
Introduction
This slow cooker chicken soup is a comforting and hearty dish that fills your home with inviting aromas. Perfect for a cozy day, it combines tender chicken with fresh vegetables and herbs for a nourishing meal that’s easy to prepare.
Ingredients
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, chopped into 1½ cm pieces
- 2 leeks, halved and sliced
- 1 bay leaf and 3 thyme sprigs, tied together
- 1 whole medium chicken (about 1.4kg)
- 2 liters chicken stock
- 1 lemon, juiced
- ½ small bunch of dill or parsley, finely chopped
- Crusty bread, to serve (optional)
Instructions
- Step 1: Set your slow cooker to low. Add the onion, celery, carrots, and leeks into the slow cooker, then nestle the tied bunch of bay leaf and thyme on top.
- Step 2: Place the whole chicken on top of the vegetables and pour the chicken stock over everything. Cover and cook for 6 to 8 hours until the chicken is tender.
- Step 3: Carefully remove the chicken from the slow cooker and place it on a board. Use two forks to shred the meat from the bones, then return the shredded chicken to the slow cooker, discarding the bones.
- Step 4: Remove and discard the herb bundle. Season the soup to taste and stir in the lemon juice.
- Step 5: Ladle the soup into bowls and sprinkle with the chopped dill or parsley. Serve warm with crusty bread, if desired.
Tips & Variations
- Add broken spaghetti or noodles to the soup about 1 hour before the cooking ends for a heartier meal.
- For an easy egg-drop noodle soup, bring leftover chicken soup to a simmer, season with soy sauce, add shredded ginger, and slowly stir in a beaten egg until it sets in strands. Then add cooked noodles before serving.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove until warmed through. For longer storage, freeze the soup for up to 3 months and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken pieces instead of a whole chicken?
Yes, you can use chicken thighs or drumsticks if you prefer. Adjust the cooking time to ensure the chicken is fully cooked and tender.
Can I make this soup without a slow cooker?
Absolutely. Simmer all ingredients gently in a large pot on the stove for about 1.5 to 2 hours until the chicken is cooked through and the flavors meld together.
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Slow Cooker Chicken Soup with Fresh Herbs and Lemon Recipe
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
Description
A comforting and hearty slow cooker chicken soup packed with fresh vegetables and aromatic herbs. This easy recipe allows the chicken to slowly simmer with onions, celery, carrots, and leeks in rich chicken stock for a flavorful meal that’s perfect for any day. The addition of lemon juice and fresh dill or parsley brightens the soup, which pairs wonderfully with crusty bread. Optional noodles can be added to make the soup even more satisfying.
Ingredients
Vegetables and Herbs
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, chopped into 1½ cm pieces
- 2 leeks, halved and sliced
- 1 bay leaf and 3 thyme sprigs, tied together
- ½ small bunch of dill or parsley, finely chopped
Protein and Liquids
- 1 whole medium chicken (about 1.4kg)
- 2 liters chicken stock
- 1 lemon, juiced
Optional
- Crusty bread, to serve
- Noodles or broken spaghetti (to add 1 hour before end of cooking)
Instructions
- Prepare the slow cooker and vegetables: Set your slow cooker to low heat. Place the finely chopped onion, celery, carrots, and sliced leeks into the base of the slow cooker. Nestle the tied bunch of bay leaf and thyme on top of the vegetables.
- Add the chicken and stock: Sit the whole medium chicken on top of the vegetables in the slow cooker. Pour over 2 liters of chicken stock, ensuring the chicken is mostly submerged in liquid.
- Cook the soup: Cover the slow cooker and cook on low for 6-8 hours, allowing the flavors to meld together and the chicken to become tender.
- Shred the chicken: Carefully remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken meat from the bones. Discard the bones and return the shredded chicken back into the slow cooker.
- Season and finish: Remove and discard the tied bunch of herbs from the soup. Stir in the juice of one lemon to add brightness. Season the soup with salt and pepper to taste.
- Serve: Ladle the chicken soup into bowls and garnish with chopped dill or parsley. Serve with crusty bread if desired.
- Optional noodle addition: If you prefer noodles, add broken spaghetti or noodles to the slow cooker about 1 hour before the end of cooking to incorporate them into the soup.
Notes
- Add noodles for a heartier soup by placing them in during the final hour of cooking.
- Leftover soup can be turned into an easy egg-drop noodle soup by reheating, seasoning with soy sauce and ginger, then stirring in a beaten egg and cooked noodles.
- Use fresh herbs like dill or parsley for garnish to enhance the flavor and presentation.
- Crusty bread is optional but recommended for a complete and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: slow cooker chicken soup, easy chicken soup, chicken and vegetable soup, comforting soup recipe, slow cooker meals
