25+ Flavorful Slow Cooker Chicken Soup Recipes to Keep You Cozy

When the weather turns chilly, nothing beats the comfort of a warm bowl of soup.

And what’s better than a hearty, flavorful chicken soup that practically cooks itself?

With the magic of a slow cooker, you can come home to a delicious meal after a long day. Whether you’re craving something light and healthy or rich and creamy, slow cooker chicken soup recipes offer endless possibilities.

From classic chicken noodle to spicy, aromatic curry variations, there’s a recipe to suit every taste and occasion.

This collection of 25+ slow cooker chicken soup recipes is perfect for busy weeknights, meal prep, or whenever you’re in need of a comforting dish that requires minimal effort.

25+ Flavorful Slow Cooker Chicken Soup Recipes to Keep You Cozy

Slow cooker chicken soups are the epitome of convenience and flavor.

With so many variations to choose from, you’re sure to find a recipe that fits your preferences, whether you like your soup loaded with veggies, full of spices, or creamy and comforting.

The best part? These recipes are simple to prepare, and the slow cooker does most of the work for you.

So, why not take the stress out of dinner tonight and let your slow cooker work its magic?

These 25+ slow cooker chicken soup recipes are the perfect way to enjoy a satisfying and delicious meal with minimal effort.

Hearty Slow Cooker Chicken and Vegetable Soup

This chicken and vegetable soup is the perfect meal for a chilly evening. Packed with lean chicken breast, an array of fresh vegetables, and herbs, it’s a wholesome and satisfying dish. The slow cooker makes it incredibly easy to prepare, allowing the flavors to meld together beautifully while you go about your day.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup potatoes, cubed
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 bay leaf
• 1 cup frozen peas
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the chicken broth, carrots, celery, onion, garlic, potatoes, thyme, oregano, salt, pepper, and bay leaf.
3. Stir to combine all ingredients.
4. Cover and cook on low for 6-7 hours or until the chicken is fully cooked and tender.
5. Remove the chicken breasts and shred with two forks.
6. Return the shredded chicken to the soup, add frozen peas, and stir.
7. Cook for an additional 10-15 minutes, until the peas are heated through.
8. Discard the bay leaf before serving and garnish with fresh parsley.

This chicken and vegetable soup is comfort in a bowl. The slow cooking process allows the flavors to develop fully, and the chicken becomes incredibly tender, making it easy to shred and mix back into the soup. The combination of vegetables, including hearty potatoes, carrots, and peas, gives the dish a satisfying texture, while the fresh parsley garnish adds a burst of freshness. Ideal for a nutritious meal, it can be enjoyed as a standalone dish or served with a side of crusty bread.

Slow Cooker Creamy Chicken and Corn Chowder

A comforting, creamy chicken and corn chowder made effortlessly in the slow cooker. This hearty soup combines tender chicken with sweet corn, potatoes, and a rich, velvety broth. With minimal effort and maximum flavor, it’s an ideal dish for any season.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 4 cups chicken broth
• 2 cups corn kernels (fresh or frozen)
• 2 cups potatoes, cubed
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper, to taste
• 1 cup heavy cream
• 1 tbsp butter
• Fresh chives for garnish

Instructions:

1. Place the chicken thighs at the bottom of the slow cooker.
2. Add chicken broth, corn, potatoes, onion, garlic, thyme, paprika, salt, and pepper.
3. Stir well to combine all ingredients.
4. Cover and cook on low for 6-7 hours, or until the chicken and potatoes are tender.
5. Remove the chicken and shred it with two forks before returning it to the soup.
6. Add the heavy cream and butter, stirring until combined and heated through.
7. Adjust seasoning with salt and pepper as needed.
8. Garnish with chopped fresh chives before serving.

The creamy texture and sweet corn flavor make this chicken chowder irresistible. The slow cooking process allows the chicken to infuse the broth with its richness, while the potatoes and corn add substance and sweetness. The addition of heavy cream creates a luxurious texture, making each spoonful feel indulgent. The dish’s versatility also makes it perfect for both a cozy dinner or a comforting lunch the next day.

Slow Cooker Lemon Chicken Soup

Bright and refreshing, this lemon chicken soup is a light yet satisfying option. The fresh lemon gives the soup a citrusy zing, while the tender chicken and vegetables add heartiness. With a few simple ingredients, this soup becomes a refreshing meal option for any day of the year.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 lemon, thinly sliced
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 1/2 cup fresh spinach, chopped
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the chicken broth, carrots, celery, onion, garlic, lemon juice, lemon slices, rosemary, salt, and pepper.
3. Stir to combine and cover with the lid.
4. Cook on low for 6-7 hours, or until the chicken is tender and easily shreds.
5. Remove the chicken and shred it using two forks.
6. Add the shredded chicken back into the soup along with the chopped spinach.
7. Stir and cook for an additional 10 minutes, until the spinach is wilted.
8. Garnish with fresh parsley before serving.

This lemon chicken soup is a perfect balance of light and refreshing flavors, with the fresh citrus notes lifting the dish. The slow cooker method ensures that the chicken absorbs all the aromatic flavors from the vegetables and herbs, creating a rich base. The spinach adds a burst of color and nutrients, while the lemon slices infuse the soup with a lively flavor. It’s a comforting option that won’t feel too heavy, making it a great choice for a healthy meal that still feels indulgent.

Slow Cooker Chicken Tortilla Soup

This chicken tortilla soup is a flavorful, mildly spiced soup that brings the taste of Mexico to your slow cooker. Tender shredded chicken combined with a rich broth, vegetables, and a dash of cumin and chili powder creates a savory, hearty meal. Top it with crispy tortilla strips, cheese, and fresh cilantro for the perfect finish.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (4 oz) green chilies
• 1 cup onion, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 bay leaf
• 1 cup tortilla chips, crushed
• 1/2 cup shredded cheddar cheese
• Fresh cilantro for garnish
• Sour cream for garnish

Instructions:

1. Place the chicken breasts in the slow cooker.
2. Add chicken broth, diced tomatoes, green chilies, onion, corn, bell pepper, garlic, cumin, chili powder, salt, pepper, and bay leaf.
3. Stir to combine all ingredients and cover with the lid.
4. Cook on low for 6-7 hours or until the chicken is cooked through and tender.
5. Remove the chicken breasts and shred them using two forks before returning them to the soup.
6. Stir in crushed tortilla chips and cook for an additional 15 minutes.
7. Serve topped with shredded cheese, fresh cilantro, and a dollop of sour cream.

This chicken tortilla soup is a wonderfully satisfying dish, with layers of flavors that deepen throughout the slow cooking process. The spices meld together, providing a mild heat that isn’t overwhelming, while the addition of tortilla chips thickens the broth and gives the soup a delightful texture. Topping with cheese and sour cream adds richness and creaminess, making this soup a crowd-pleaser that will warm you from the inside out.

Slow Cooker Chicken and White Bean Soup

A delicious and hearty soup that combines tender chicken with creamy white beans, garlic, and aromatic herbs. This chicken and white bean soup is simple to prepare, but its rich flavors will keep you coming back for more. Perfect for a cold day, it’s comforting and filling without being heavy.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the onions, carrots, and celery for 3-5 minutes until softened.
2. Transfer the sautéed vegetables to the slow cooker and add the chicken breasts, chicken broth, white beans, garlic, thyme, rosemary, bay leaf, salt, and pepper.
3. Stir to combine and cover the slow cooker with the lid.
4. Cook on low for 6-7 hours, or until the chicken is cooked through and the vegetables are tender.
5. Remove the chicken breasts and shred them using two forks, then return the chicken to the soup.
6. Discard the bay leaf and adjust seasoning with salt and pepper as needed.
7. Garnish with fresh parsley before serving.

This chicken and white bean soup offers a hearty, comforting experience without being overly rich. The slow-cooked chicken absorbs all the flavors of the broth and herbs, creating a savory, deeply satisfying base. The creamy beans add a lovely texture and richness, balancing the vegetables’ freshness. This soup is perfect for a cozy dinner, especially when paired with warm, crusty bread for dipping.

Slow Cooker Chicken and Spinach Soup

A light yet hearty chicken and spinach soup with a fragrant, broth-based base, this dish is perfect for those seeking a healthy and satisfying meal. The fresh spinach adds vibrant color and nutrients, while the chicken keeps the soup filling and comforting.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups fresh spinach, chopped
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• Salt, to taste
• 1 bay leaf
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts in the slow cooker and add chicken broth, carrots, celery, onion, garlic, thyme, pepper, salt, and bay leaf.
2. Stir to combine and cover with the lid.
3. Cook on low for 6-7 hours, until the chicken is cooked through and tender.
4. Remove the chicken breasts and shred with two forks before returning to the soup.
5. Add the chopped spinach and cook for an additional 10 minutes until the spinach has wilted.
6. Stir in the fresh lemon juice and adjust seasoning with salt and pepper.
7. Garnish with fresh parsley before serving.

This chicken and spinach soup is a refreshing, nutritious option that provides a light but hearty meal. The chicken and vegetables meld together in the slow cooker, creating a savory, flavorful broth. The fresh spinach brings color and vitality, while the lemon juice adds a touch of brightness to balance the richness of the broth. It’s an ideal option for a nourishing, wholesome meal, perfect for lunch or dinner on any day of the week.

Slow Cooker Chicken and Rice Soup

This comforting chicken and rice soup is both hearty and wholesome, featuring tender chicken, fluffy rice, and a savory broth. The slow cooking process lets the flavors develop, making this a truly satisfying dish for any day of the week. It’s the perfect balance of simplicity and flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup long-grain white rice
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper, to taste
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts in the slow cooker and add the chicken broth, rice, carrots, celery, onion, garlic, thyme, parsley, salt, pepper, and bay leaf.
2. Stir to combine and cover with the lid.
3. Cook on low for 6-7 hours, or until the chicken is tender and the rice has cooked through.
4. Remove the chicken breasts and shred with two forks before returning them to the soup.
5. Discard the bay leaf and adjust seasoning with salt and pepper if needed.
6. Garnish with fresh parsley before serving.

This chicken and rice soup offers a perfect balance of comforting flavors. The rice soaks up the savory broth, adding texture and heartiness to the soup. The slow cooking process ensures the chicken becomes tender and flavorful, while the vegetables add color and nutritional value. It’s a simple yet filling soup that can easily become a weeknight favorite.

Slow Cooker Spicy Chicken Soup

For those who enjoy a little heat, this spicy chicken soup is a flavorful, zesty dish with just the right amount of spice. Featuring tender chicken, tomatoes, beans, and chili, this soup offers both depth and warmth with every spoonful. It’s a perfect choice for chilly nights when you need something that both warms and excites your taste buds.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 cup corn kernels (fresh or frozen)
• 1 cup onion, chopped
• 1 cup bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Sour cream for garnish

Instructions:

1. Place the chicken thighs in the slow cooker and add chicken broth, diced tomatoes, green chilies, corn, onion, bell pepper, garlic, cumin, chili powder, cayenne pepper, salt, and pepper.
2. Stir to combine, then cover and cook on low for 6-7 hours, or until the chicken is tender and cooked through.
3. Remove the chicken thighs and shred them using two forks before returning to the soup.
4. Add black beans and stir to incorporate.
5. Cook for an additional 15 minutes, then stir in lime juice.
6. Garnish with fresh cilantro and a dollop of sour cream before serving.

This spicy chicken soup is a flavorful and exciting option for anyone who enjoys a little kick in their meal. The combination of chili, cumin, and cayenne pepper infuses the soup with a delightful warmth, while the tender chicken and beans create a filling base. The lime juice adds a refreshing zing, and the sour cream garnish cools down the heat just enough to make every bite enjoyable. This soup is perfect for anyone looking to spice up their dinner routine.

Slow Cooker Chicken Pho Soup

A comforting, aromatic take on the classic Vietnamese pho, this slow cooker version brings the same rich flavors and deliciously fragrant broth with minimal effort. The combination of chicken, fresh herbs, and spices makes it a fragrant and satisfying soup that can be enjoyed year-round.

Ingredients:

• 1 lb bone-in chicken thighs
• 5 cups chicken broth
• 1 onion, halved
• 2-inch piece of ginger, sliced
• 2 cloves garlic, smashed
• 2-3 star anise pods
• 1 cinnamon stick
• 1 tbsp fish sauce
• 1 tsp sugar
• Salt, to taste
• 1 cup rice noodles, cooked according to package instructions
• 1/2 cup fresh basil leaves
• 1/2 cup cilantro leaves
• 1/2 cup bean sprouts
• 1 lime, cut into wedges
• Fresh chili peppers, sliced (optional)

Instructions:

1. Place the chicken thighs in the slow cooker and add chicken broth, onion, ginger, garlic, star anise, cinnamon stick, fish sauce, sugar, and salt.
2. Stir to combine, then cover and cook on low for 6-7 hours or until the chicken is fully cooked and the broth is flavorful.
3. Remove the chicken thighs and shred them with two forks.
4. Discard the onion, ginger, garlic, star anise, and cinnamon stick from the broth.
5. Divide the cooked rice noodles into bowls, then ladle the hot broth and chicken over the noodles.
6. Garnish with fresh basil, cilantro, bean sprouts, lime wedges, and optional chili peppers.

This slow cooker chicken pho soup brings the vibrant flavors of Vietnamese cuisine to your kitchen with ease. The spices—star anise, cinnamon, and ginger—infuse the broth with an aromatic depth, while the chicken creates a flavorful base. Adding the fresh herbs and toppings right before serving ensures a burst of freshness and texture that balances the warm, fragrant broth perfectly. It’s a comforting yet refreshing meal that will transport you to the streets of Vietnam with every bite.

Slow Cooker Chicken and Mushroom Soup

This hearty chicken and mushroom soup is a comforting and rich dish, perfect for cooler days. The slow cooker helps the mushrooms release their deep umami flavors, while the chicken remains tender and juicy, creating a satisfying and flavorful bowl of soup.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups sliced mushrooms (cremini or white mushrooms)
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/2 cup heavy cream
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté the onions, carrots, celery, and garlic for 3-4 minutes until they start to soften.
2. Transfer the sautéed vegetables and mushrooms to the slow cooker. Add the chicken breasts, chicken broth, thyme, rosemary, salt, and pepper.
3. Stir to combine all ingredients, then cover and cook on low for 6-7 hours, or until the chicken is cooked through and the vegetables are tender.
4. Remove the chicken breasts and shred them using two forks.
5. Return the shredded chicken to the slow cooker, and stir in the heavy cream. Cook for an additional 10-15 minutes until heated through.
6. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

This chicken and mushroom soup is the perfect balance of savory flavors. The earthy taste of the mushrooms is complemented by the tender chicken and creamy broth, making every spoonful satisfying and comforting. The addition of heavy cream gives the soup a velvety finish, enhancing the richness of the dish. This recipe is perfect for a cozy dinner on a chilly evening, and pairs wonderfully with a slice of warm bread.

Slow Cooker Chicken and Sweet Potato Soup

This sweet potato and chicken soup is a hearty, nutritious meal that’s both filling and light. The sweetness of the potatoes balances beautifully with the savory flavors of the chicken, creating a comforting soup that’s perfect for fall or winter.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 4 cups chicken broth
• 2 large sweet potatoes, peeled and diced
• 1 cup carrots, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the onions, carrots, and garlic for 3-4 minutes until softened.
2. Transfer the sautéed vegetables to the slow cooker, then add chicken thighs, sweet potatoes, chicken broth, cumin, paprika, cinnamon, salt, and pepper.
3. Stir to combine, cover, and cook on low for 6-7 hours or until the chicken is cooked through and the sweet potatoes are tender.
4. Remove the chicken thighs and shred them using two forks.
5. Return the shredded chicken to the soup and stir to combine.
6. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

This chicken and sweet potato soup is a perfect comfort food dish. The slow cooker allows the sweet potatoes to soften and blend into the broth, giving the soup a natural sweetness. The cumin, paprika, and cinnamon add a lovely warmth and depth to the flavor profile, while the tender chicken ties everything together. It’s an easy, wholesome meal that’s perfect for a nourishing weeknight dinner.

Slow Cooker Chicken Coconut Curry Soup

For those who love bold flavors, this slow cooker chicken coconut curry soup is an aromatic, spicy dish that brings together rich coconut milk, curry spices, and tender chicken for a warming and satisfying meal. The slow cooker infuses the ingredients with depth, making it a flavorful and aromatic soup.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 cup carrots, sliced
• 1 cup bell peppers, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (adjust to spice preference)
• Salt and pepper, to taste
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Place the chicken breasts in the slow cooker, and add chicken broth, coconut milk, carrots, bell peppers, onion, garlic, ginger, curry powder, turmeric, chili powder, salt, and pepper.
2. Stir to combine and cover with the lid.
3. Cook on low for 6-7 hours, or until the chicken is tender and cooked through.
4. Remove the chicken breasts and shred them with two forks before returning them to the soup.
5. Stir in the lime juice and cook for an additional 10 minutes to heat through.
6. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving.

This chicken coconut curry soup is a delightful combination of rich and spicy flavors. The coconut milk adds a creamy, slightly sweet base that perfectly complements the warmth of the curry powder and turmeric. The ginger and garlic add layers of aromatic depth, while the shredded chicken absorbs all the delicious flavors from the broth. The addition of lime juice brings a refreshing tang, balancing the richness of the soup. This dish is perfect for anyone craving a bold, comforting soup with a kick.

Slow Cooker Chicken and Potato Soup

This slow cooker chicken and potato soup is a rich, comforting dish with tender chicken, creamy potatoes, and a flavorful broth. The potatoes thicken the soup, giving it a creamy texture without the need for heavy cream, while the slow cooking process makes the chicken melt-in-your-mouth tender. A simple yet hearty soup for any occasion.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 4 medium potatoes, peeled and diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/2 cup milk or cream (optional for extra creaminess)
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the onions, carrots, celery, and garlic for 3-4 minutes until softened.
2. Transfer the sautéed vegetables to the slow cooker, then add chicken breasts, chicken broth, potatoes, thyme, parsley, salt, and pepper.
3. Stir to combine, then cover and cook on low for 6-7 hours, or until the chicken is cooked through and the potatoes are tender.
4. Remove the chicken breasts and shred them using two forks.
5. Return the shredded chicken to the soup and stir in milk or cream if desired for a creamier texture. Cook for an additional 10 minutes to heat through.
6. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

This chicken and potato soup is an easy, wholesome meal that’s perfect for feeding a family or for meal prep. The potatoes help thicken the broth, giving it a creamy texture, while the chicken provides a hearty and satisfying base. The vegetables add color and nutritional value, making this a well-rounded meal. A drizzle of cream or milk can make it even richer, though it’s perfectly delicious as-is.

Slow Cooker Chicken and Kale Soup

This nourishing chicken and kale soup is a healthy, satisfying dish filled with protein and greens. The slow-cooked chicken gives the broth a deep flavor, while the kale adds a fresh, earthy touch. It’s an ideal choice for anyone seeking a light yet filling meal that’s packed with nutrients.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 4 cups chicken broth
• 2 cups kale, chopped
• 1 cup carrots, sliced
• 1 cup celery, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the onions, carrots, celery, and garlic for 3-4 minutes until softened.
2. Transfer the sautéed vegetables to the slow cooker and add chicken thighs, chicken broth, kale, thyme, rosemary, salt, and pepper.
3. Stir to combine, then cover and cook on low for 6-7 hours, or until the chicken is tender and the vegetables are fully cooked.
4. Remove the chicken thighs and shred them with two forks before returning them to the soup.
5. Stir in the lemon juice and cook for an additional 10-15 minutes to allow the flavors to meld.
6. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

This chicken and kale soup is both healthy and comforting, making it an excellent choice for a light yet filling meal. The chicken infuses the broth with flavor, while the kale brings a burst of freshness and nutrients. The addition of lemon juice brightens the flavors and balances the richness of the broth. It’s a great option for those looking to enjoy a nutrient-packed meal that doesn’t sacrifice taste.

Slow Cooker Chicken and Cabbage Soup

This chicken and cabbage soup is a light, flavorful dish that’s perfect for those who enjoy a vegetable-packed, broth-based soup. The cabbage provides a nice crunch and subtle sweetness, while the chicken adds heartiness to the dish. This soup is nutritious and easy to prepare, making it a go-to for busy nights.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 3 cups cabbage, shredded
• 1 cup carrots, sliced
• 1 cup celery, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the onions, carrots, celery, and garlic for 3-4 minutes until softened.
2. Transfer the sautéed vegetables to the slow cooker and add chicken breasts, chicken broth, shredded cabbage, thyme, oregano, salt, and pepper.
3. Stir to combine, then cover and cook on low for 6-7 hours, or until the chicken is cooked through and the vegetables are tender.
4. Remove the chicken breasts and shred them with two forks before returning them to the soup.
5. Stir in apple cider vinegar and cook for an additional 10 minutes to allow the flavors to meld.
6. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

This chicken and cabbage soup is a nourishing, low-calorie option that’s filled with flavor. The cabbage adds texture and a slight sweetness to the soup, while the chicken provides protein and heartiness. The apple cider vinegar helps brighten the flavors and adds a tangy contrast to the richness of the broth. It’s a simple yet satisfying dish that’s perfect for those seeking a light yet fulfilling meal.

Note: More recipes​ are coming soon!