Slow Cooker Chicken Soup

Slow Cooker Chicken Soup

Ren Behan
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8


  • 1 whole chicken (that will fit into your slow cooker)
  • 1 large white onion, peeled and halved
  • 2 sticks celery, ends trimmed
  • 3 medium carrots, peeled and halved
  • 1 parsnip, peeled and halved (optional)
  • Handful of fresh flat-leaf parsley (save some for serving)
  • Sea salt and freshly ground black pepper
  • 1 bay leaf, fresh or dried
  • 2 litres/8 cups made-up chicken stock or water


  • Keep the chicken tied and put the whole bird into the slow cooker/crock pot.
  • Add the onion, celery, carrots, parsley, a sprinkle of sea salt and black pepper and bay leaf, tuck down into the pot, around the chicken.
  • Pour over two litres of water or made up chicken stock making sure you add enough liquid to completely cover the chicken. Add cold water if you need to top it up – the chicken and veg should be covered.
  • Switch the slow cooker onto slow and cook for 5-6 hours. Open the lid every now and again and just skim the broth.
  • Once cooked, take out the chicken. Taste the soup to see if you need to add a sprinkle of fresh sea salt and more pepper. You can strain the soup if you want to at this stage.
  • Carve up the chicken, taking care of the bones. Place a few pieces of chicken into a soup bowl with a few pieces of the cooked vegetables.
  • Serve with egg noodles or angle hair pasta, with a few sprigs of fresh parsley over the top.
  • Note: You can use cut up pieces of chicken - add them to the slow cooker/crock pot in the same way.
  • If cooking the soup on the stove top, use a big pan, bring it to the boil gently, then turn it down to a simmer and cook for 2 hours.

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