Healthy Slow Cooker Chicken Soup

This refreshing slow cooker chicken soup is a must-try. It’s packed with vegetables, pulled chicken, and cooked in a delicious herby chicken broth.

Slow Cooker Chicken Soup

If you’re looking for a healthier soup, then this is undoubtedly one you need to add to your list. It’s has a ton of vegetables and is cooked with just a few herbs, chicken thighs, and chicken stock.

Don’t let this soup’s simplicity fool you, it is absolutely delicious and will have you going back for seconds. It’s my go-to soup for when I need something light but also fulfilling.

If I were to recommend a dessert to have after this, I would highly recommend the apple crisp. It has a delicious apple filling and a crunchy flavor-packed topping.

There are many other slow cooker soup recipes that you need to try. For example, I absolutely love making some homemade tomato soup in the slow cooker. It’s so delicious.

What to Serve with Chicken Soup

Nothing beats some fresh bread to dip into hot soup. I love getting an olive loaf from the local bakery, but any good bread will go great with this chicken soup.

There are plenty of other side dishes that work nicely with the soup. For example, a nice green salad always works great as a side dish. Alternatively, some cornbread or cheesy muffins goes so well with this dish.

Chicken Soup in a Slow Cooker

This soup is still great on its own and will easily feed four to six people without any side dishes.

If you have some suggestions on what to serve with a bowl of healthy chicken soup, then please leave a comment.


Leftovers of this soup are great for lunch or dinner the next day. Simply heat the leftovers either over the stove or in the microwave. It’s an excellent healthy lunch that I love eating while at work.

Healthy Chicken Soup with Olive Bread

The video below will take you through all the steps to making this delicious chicken soup in the slow cooker. A written recipe is right underneath the video and can be printed out.

Slow Cooker Chicken Soup Recipe

4.5/5 (90%) 2 votes
Prep Time15 Minutes
Cook Time8 Hours & 15 Minutes
Total Time8 Hours & 30 Minutes


  • 1 kg (2.2 lb) chicken pieces
  • 1 leek, chopped
  • 2 tsp garlic, crushed
  • 2 celery stalks, sliced
  • 2 carrots, sliced
  • 2 bay leaves
  • ½ tsp thyme
  • ½ tsp rosemary
  • 2 l (2.1 qt) chicken stock
  • 1 Tbsp fresh parsley, roughly chopped


  1. Add all the ingredients into the slow cooker except for the parsley.
  2. Cook on low for 8 hours.
  3. Skim the foam and fat off the top of the liquid. Remove and discard the bay leaves.
  4. Remove the chicken and shred using two forks. Add the shredded chicken back into the slow cooker.
  5. Season to taste.
  6. Cook on high for 15 minutes or until hot.
  7. Stir in the parsley.
  8. Serve & Enjoy.

Recipe Tips

  • The leek can be swapped with two diced onions.
  • You can use whatever cut of chicken that you prefer. I made use of chicken thigh, but something like chicken drumsticks will work great. Just make sure you shred the meat off of the chicken drumstick and discard any fat, bone, and cartilage.
  • There are plenty of more types of vegetables that you can add to this recipe. For example, zucchini or bell peppers will make an excellent addition. I would add these in the last hour of cooking.
  • Feel free to use leftover roast chicken in this recipe. Keep in mind if it’s marinated, then the soup will take on some of the flavors from that.
  • You can cook this on high for 3-4 hours if you need the soup faster.
  • This soup is perfect if you’re on either a gluten-free diet or a Paleo diet.

Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.

Nutrition Information

Serving Size: 536g (1.2 lb)
Servings Per Recipe: 6
Calories Per Serving: 321
Amount Per Serving
Total Fat: 8.7g
Saturated Fat: 2.2g
Trans Fat: 0g
Total Carbohydrate: 15g
Dietary Fiber: 1g
Sugars: 6g
Cholesterol: 118mg
Sodium: 623mg
Protein: 43g

The information above is an estimate generated by an online nutrition calculator.

More Chicken Recipes

There are plenty of other chicken recipes for the slow cooker that you should try. I will just quickly mention a couple of my favorites.

The chicken bacon casserole is well worth trying. It’s creamy, has a ton of flavor, and I highly recommend it. You will find that it’s just a little unhealthy compared to this tasty soup, but it’s totally worth it.

If you’re looking for more soups, then be sure to check out the minestrone. It has a ton of vegetables and is very addictive. It’s one of my favorite soups to have when I want lots of vegetables.

That’s all I have to say about this slow cooker chicken soup, and I do really hope that you enjoy it. If you have any feedback, tips, or anything else, then please don’t hesitate to leave a comment below.


  1. Avatar for Ellie
    Ellie on

    A really healthy recipe!

  2. Avatar for Ellie
    Ellie on

    A really yummy and healthy recipe! Remember peppers have more Vit C than oranges, so if you have a cold, keep that thought in mind.

  3. Avatar for Rhea
    Rhea on

    How long can you keep the leftover in the fridge?

    1. Avatar for Gus
      Gus on

      I recommend storing it for a maximum of four days. You could freeze the soup if you want it to last longer.

  4. Avatar for GREG K
    GREG K on

    What would be the procedure for adding adding noodles?

    1. Avatar for Gus
      Gus on

      Add them at step five. If you add the noodles raw, you will need to cook them for about 30 minutes on the high setting. However, I recommend par cooking before you add them.

  5. Avatar for Kerry
    Kerry on

    Hi Gus just what I was looking for. Is the Thyme and Rosemary fresh or dried??
    Thanks in advance

    1. Avatar for Gus
      Gus on

      Hi Kerry,

      Sorry! I probably should specify which type. I used dried thyme and rosemary. Fresh will also work, but you may want to double the amount.

  6. Avatar for kerry
    kerry on

    Sorry one more question skin on or off

    1. Avatar for Gus
      Gus on

      Personally, I would go skin off.

  7. Avatar for Amber
    Amber on

    Hi, curious if cooking time changes if you halve the recipe?

    1. Avatar for Gus
      Gus on

      If you halve the recipe, you can probably lower the cooking to 4-6 hours as there isn’t as much food to heat. However, I would still double-check the food to ensure that everything has cooked correctly.

  8. Avatar for Sarah Molineaux
    Sarah Molineaux on

    Can you use chicken stock cubes instead ?? I don’t have chicken stock

    1. Avatar for Gus
      Gus on

      You can use stock cubes instead and just add water.

  9. Avatar for Tammie
    Tammie on

    Bone in Chicken Thighs or boneless? Thank you

    1. Avatar for Gus
      Gus on

      Boneless is less work as you do not need to remove bones. However, bone-in is likely to add more flavor but will need the bones removed before serving.

  10. Avatar for Rene
    Rene on

    Made this last night, it was great. We did make it with salt free stock to lower the sodium intake and seasoned as mentioned at the end. We also used both cuts of chicken and that worked very well. Thanks

  11. Avatar for Jimmy
    Jimmy on

    Made this today, turned out good and I’m a novice at slow cooking

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