This time of year, there are a lot of sicknesses going around. Whenever my kids get so much as a sniffle, I whip up a batch of chicken soup. Yes it is good for the soul, but it is also good for when you are feeling like something is coming on. While some studies suggest that classic chicken soup can help with cold symptoms, a piping hot bowl of soup just helps me feel warm and cozy. But let's face it, chicken soup can be laborious to prepare. But this Crock Pot Chicken Soup is a lot easier thanks to a super market shortcut and my friend, the crock pot. For more delicious slow cooker soup check out Crockpot Hamburger Macaroni Soup.
Why this slow cooker chicken soup is awesome
- Full of flavor and good-for-you veggies
- Easy to make thanks to the crockpot
- Can add noodles to make it even more hearty
- Cannellini beans
- White Northern beans
- Garbanzo beans
- diced tomatoes
- chicken broth or chicken stock
- cup onion
- rotisserie chicken
- garlic cloves
- bay leaves
- dried oregano
- dried thyme
- dried basil
- red pepper flakes
- salt and black pepper to taste
- green onions
How to make Crockpot Chicken Soup
It's so easy to make chicken soup from scratch when you use this shortcut. The super market shortcut I used to make this crock pot soup was a rotisserie chicken I picked up at the store. Simply, skin and shred the whole chicken and add it to your crock pot. You can shred the chicken with two forks or use a meat shredder.
In addition to the shredded chicken, you will add 3 types of beans, diced tomatoes, chicken broth, carrots, celery, mushrooms, onion, garlic and spices. Feel free to personalize this recipe to fit your family. If they are not fans of mushrooms, you can omit them or simply use less.
I find the beans really make this soup hearty and flavorful. Once you have added all your ingredients to the crock pot, cover it with the lid and cook on high for 3-4 hours or on low for 6-8 hours.
Once the soup is ready, top the soup with sliced green onion.
Now you have a warm and hearty soup to serve to your family on a chilly night, or just when you all need a little comfort.
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Crock Pot Chicken Soup
- 1 can Cannellini beans (15 oz)(rinsed and drained)
- 1 can White Northern beans (15oz) ( rinsed and drained)
- 1 can Garbanzo beans (15 oz) (rinsed and drained)
- 1 can diced tomatoes (15oz) (reserve juices)
- 1 carton chicken broth (32 oz)
- 1 ½ cups carrots, diced
- 1 ½ cups celery, diced
- 1 ½ cups sliced mushrooms
- 1 cup onion, diced
- 1 rotisserie chicken (skinned and shredded)
- 3 garlic cloves, minced
- 2 bay leaves
- 1 sprig rosemary
- 1 teaspoon dried oregano
- 1 tsp dried thyme
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- salt and pepper to taste
- sliced green onions
- Add all of the ingredients except for the garnish in the crock pot.
- Cover the crockpot and cook on high for 3-4 hours or on low for 6-8 hours.
- Prior to serving top with sliced green onion.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
FREQUENTLY ASKED QUESTIONS
You can add 8oz of noodles to this soup. Simply boil the noodles in a separate pot until al dente. Then drain, and add to crock pot when there are 5 minutes left of cooking time. Stir to combine. One of my favorite noodles to add are wide egg noodles.
Store this soup for up to 4 days in an airtight container in the refrigerator.
Chicken soup always goes great with a slice of garlic bread. You can also serve this with a sandwich or salad.