Crockpot Chicken Soup : This classic comfort dish, made effortlessly in your slow cooker, not only brings nourishment but also infuses your home with the heartwarming aroma of a home-cooked meal.
Why You’ll Love This Crockpot Chicken Soup
- Effortless Preparation: With minimal chopping and a simple toss-it-all-in approach, you’ll have a stress-free dinner cooking while you go about your day.
- Healthy and Nutritious: Packed with lean protein, vegetables, and bone-warming broth, this soup is as healthy as it is delicious.
- Perfect for Meal Prep: Crockpot Chicken Soup freezes well and makes excellent leftovers, ensuring you have a hearty meal whenever needed.
Tips and Tricks for the Best Crockpot Chicken Soup
- Use Fresh Ingredients: Fresh herbs and high-quality broth make a noticeable difference in flavor.
- Avoid Overcooking: While the Crockpot is forgiving, overcooking can make the vegetables mushy and the chicken dry.
- Layering Matters: Placing the chicken at the bottom ensures even cooking and better flavor absorption.
- Add Greens Last: If you’re adding spinach or kale, toss them in during the last 30 minutes of cooking to keep them vibrant and not overcooked.
Variations to Try
- Creamy Chicken Soup: Add a splash of heavy cream or coconut milk during the last 30 minutes for a creamy texture.
- Low-Carb Version: Skip the potatoes or noodles and add more low-carb veggies like zucchini or cauliflower.
- Mexican-Inspired Twist: Add diced tomatoes, black beans, corn, and taco seasoning. Serve with lime wedges and chopped cilantro.
- Asian-Style Soup: Use ginger and soy sauce instead of traditional herbs, and add bok choy, mushrooms, and green onions.
How to Serve Crockpot Chicken Soup
- Classic Pairings: Serve with crusty bread or homemade biscuits to soak up the delicious broth.
- Garnishes: Freshly chopped parsley, a squeeze of lemon juice, or a sprinkle of Parmesan cheese elevate the soup.
- Side Dishes: A simple green salad or garlic butter noodles make excellent accompaniments.
Storing and Reheating Crockpot Chicken Soup
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Transfer to freezer-safe containers, leaving some room for expansion. Freeze for up to 3 months.
- Reheat: Warm in a saucepan over medium heat, adding a bit of water or broth if the soup has thickened.
Quick Tip for Freezing:
Portion the soup into individual servings for easy, grab-and-go meals. This way, you only reheat what you need.
Recipe FAQs
Can I use frozen chicken in my Crockpot Chicken Soup?
Yes, but make sure to increase the cooking time slightly to ensure the chicken is fully cooked. Always check the internal temperature of the chicken before serving.
How can I make this soup gluten-free?
This soup is naturally gluten-free if you skip any added pasta or choose gluten-free noodles.
Can I use rotisserie chicken?
Absolutely! If you’re in a rush, using rotisserie chicken is a great shortcut. Simply add it during the last hour of cooking to warm through.
What other vegetables can I add?
Feel free to get creative! Zucchini, bell peppers, mushrooms, and sweet potatoes are fantastic additions.
Crockpot Chicken Soup
Crockpot Chicken Soup : This classic comfort dish, made effortlessly in your slow cooker, not only brings nourishment but also infuses your home with the heartwarming aroma of a home-cooked meal.
Ingredients
- Liquids & Fats: 6 cups low sodium chicken stock, 2 tbsp butter, 2 tbsp olive oil
- Veggies: 2 chopped onions, 4 chopped carrots, 2 chopped parsnips, 2 ribs of celery, 2 leeks
- Aromatics & Seasoning: 8 peppercorns, 1 bay leaf, 4 thyme sprigs, 2 rosemary sprigs, kosher salt, and black pepper
- Protein: 2-3 lbs bone-in chicken breasts or thighs
- Bright Flavors: Juice and zest of 1 lemon
- Hearty Additions: 3/4 cup dry farro
- Fresh Herbs: 1/2 cup chopped cilantro or mixed herbs
Instructions
- Add the chicken stock, butter, olive oil, onions, carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, and a good pinch of salt and pepper to your Crockpot.
- Place the chicken on top.
- Cover and let it all simmer on low for 5-6 hours or high for 4-5 hours.
About 45 minutes before you’re ready to eat, pull the chicken out and set it aside. - Discard the herb sprigs and bay leaf. Stir in the lemon juice, zest, and farro. Shred the chicken and return it to the pot, letting everything cook until the farro is perfectly tender.
- Spoon the soup into bowls, top with fresh herbs, and don’t forget a hearty slice of bread for dunking. Enjoy the warmth!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 845Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 327mgSodium: 811mgCarbohydrates: 35gFiber: 6gSugar: 10gProtein: 119g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Crockpot Chicken Soup recipe is perfect for busy weeknights, meal prepping, or cozying up on a lazy Sunday afternoon. The best part? It’s versatile and endlessly customizable to suit your preferences. With just a bit of prep, your Crockpot does all the heavy lifting, leaving you with a meal that’s ready to nourish and comfort.
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