Hairy Bikers Slow Cooker Chicken Soup Recipe

This comforting slow cooker chicken soup is loaded with fresh veggies, herbs, and juicy chicken. it’s a warm, filling meal that’s perfect for busy days or chilly nights. just throw everything in the pot and let it cook — easy, homemade, and so satisfying.

Ingredients Needed:

• 6 cups low-sodium chicken stock
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 onions, chopped
• 4 carrots, chopped
• 2 parsnips, chopped
• 2 ribs celery, chopped
• 2 leeks, chopped
• 8 peppercorns
• 1 bay leaf
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2-3 pounds bone-in chicken breasts or thighs
• kosher salt and black pepper
• juice + zest of 1 lemon
• 3/4 cup dry farro
• 1/2 cup fresh cilantro and or mixed herbs

How To Make Slow Cooker Chicken Soup Recipe?

1. Add everything to the slow cooker: pour in the chicken stock, then add butter, olive oil, chopped onions, carrots, parsnips, celery, and leeks. Toss in the peppercorns, bay leaf, thyme, rosemary, salt, and pepper. Place the chicken on top.
2. Cook low and slow: cover and cook on low for 5–6 hours or high for 4–5 hours, until the chicken is tender and the veggies are soft.
3. Add lemon and farro: about 45 minutes before serving, take the chicken out. Remove the herb sprigs. Stir in the lemon juice, lemon zest, and farro. Shred the chicken, put it back in, and cook until the farro is soft.
4. Serve warm: spoon the soup into bowls and top with chopped herbs. Serve with bread if you like.

Recipe Tips:

• Use bone-in chicken for better flavor: the bones add a rich taste to the soup as it cooks, much deeper than boneless cuts.
• Don’t skip the fresh herbs: fresh thyme and rosemary give the soup a homemade, cozy flavor. Dried herbs won’t taste the same.
• Add the lemon at the end: if you add it too early, the lemon can taste bitter. Adding it last keeps the soup fresh and bright.
• Stir farro often after adding: farro can sink and stick to the bottom. Give it a few stirs while it cooks to keep it from burning.
• Taste and adjust salt at the end: the flavors develop as it cooks, so wait until the soup is done to add more salt if needed.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover chicken soup cool to room temperature. Then pour it into a sealed container and place it in the fridge. It will stay fresh for up to 4 days.
• Freeze: Let the soup cool completely before freezing. Transfer it to freezer-safe containers or bags and freeze for up to 3 months.
• Reheat: Pour the soup into a pot and warm it over medium heat, stirring now and then, until it’s hot all the way through.

Nutrition Facts:

• Calories: 382 kcal
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 90mg
• Sodium: 430mg
• Potassium: 860mg
• Total Carbohydrate: 28g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 32g

Try More Hairy Bikers Recipes:

• Hairy Bikers Pea and Ham Soup Recipe
• Hairy Bikers Mushroom Soup Recipe

Hairy Bikers Slow Cooker Chicken Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

hours 

Calories

382

kcal

This comforting slow cooker chicken soup is loaded with fresh veggies, herbs, and juicy chicken. it’s a warm, filling meal that’s perfect for busy days or chilly nights. just throw everything in the pot and let it cook — easy, homemade, and so satisfying.

Ingredients

• 6 cups low-sodium chicken stock

• 2 tablespoons butter

• 2 tablespoons extra virgin olive oil

• 2 onions, chopped

• 4 carrots, chopped

• 2 parsnips, chopped

• 2 ribs celery, chopped

• 2 leeks, chopped

• 8 peppercorns

• 1 bay leaf

• 4 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2-3 pounds bone-in chicken breasts or thighs

• kosher salt and black pepper

• juice + zest of 1 lemon

• 3/4 cup dry farro

• 1/2 cup fresh cilantro and or mixed herbs

Directions

• Add everything to the slow cooker: pour in the chicken stock, then add butter, olive oil, chopped onions, carrots, parsnips, celery, and leeks. Toss in the peppercorns, bay leaf, thyme, rosemary, salt, and pepper. Place the chicken on top.
• Cook low and slow: cover and cook on low for 5–6 hours or high for 4–5 hours, until the chicken is tender and the veggies are soft.
• Add lemon and farro: about 45 minutes before serving, take the chicken out. Remove the herb sprigs. Stir in the lemon juice, lemon zest, and farro. Shred the chicken, put it back in, and cook until the farro is soft.
• Serve warm: spoon the soup into bowls and top with chopped herbs. Serve with bread if you like.

Notes

• Use bone-in chicken for better flavor: the bones add a rich taste to the soup as it cooks, much deeper than boneless cuts.
• Don’t skip the fresh herbs: fresh thyme and rosemary give the soup a homemade, cozy flavor. Dried herbs won’t taste the same.
• Add the lemon at the end: if you add it too early, the lemon can taste bitter. Adding it last keeps the soup fresh and bright.
• Stir farro often after adding: farro can sink and stick to the bottom. Give it a few stirs while it cooks to keep it from burning.
• Taste and adjust salt at the end: the flavors develop as it cooks, so wait until the soup is done to add more salt if needed.