This slow cooker chicken and vegetable soup is a great way to make a tasty, nutritious meal using inexpensive cuts of meat. Simple, hearty comfort food. I love to serve it with a big wedge of fresh bread
Prep Time10 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs10 minutesmins
Course: Dinner, Lunch
Cuisine: British
Keyword: Bone broth, Chicken Soup, Slow cooker soup
Add the chicken thighs, chicken drumsticks, onion, garlic, celery, carrots, potatoes, bay leaf, salt, pepper and chicken stock to the slow cooker.
4 chicken thighs, 4 chicken drumsticks, 1 onion, 2 cloves garlic, 2 sticks celery, 3 medium carrots, 2 medium potatoes, 1 bay leaf, ¼ tsp salt, ½ tsp black pepper, 1 litre (4 ¼ cups) strong chicken stock
Give it all a good mix then place the lid on and cook for 6 hours on low or 4 hours on high.
Remove the lid and take out the chicken thighs and drumsticks using a set of tongs. Remove and discard the bay leaf.
Place the chicken pieces on a chopping board. Remove the skin, then shred the chicken meat, using two forks.
Place the chicken meat back into the slow cooker and stir together.
Divide the chicken soup between bowls and top with fresh parsley or thyme.
Freshly chopped parsley or thyme
Serve it with a big wedge of crusty bread.
Crusty bread
Video
Notes
Can I Make Ahead?
Yes, you can make the soup, then cool, cover and refrigerate. Reheat in a pan until piping hot.Nutritional information is approximate, per serving and excludes the bread for serving.