0 from 3 votes
Slow Cooker Chicken Soup
Slow Cooker Chicken Soup – this hearty and healthy soup is made using a whole chicken SO full of flavor. A great warming soup that your family will love.
Prep Time
10 mins
Cook Time
8 hrs 10 mins
Total Time
8 hrs 55 mins
Servings: 6
Calories: 422 kcal
Course:
Soup
Cuisine:
American
Ingredients
For the broth
- 1 large whole chicken approx. 4 pounds (1.7 kg)
- 1 onion halved
- 4 celery sticks
- 4 carrots
- 2 bay leaves
- ½ tsp black peppercorns
- ¼ cup (60ml) apple cider vinegar
- 2 sprigs parsley with stalks
- water as needed
For the soup
- 4 large shallots finely diced
- 2 celery sticks finely diced
- 4 carrots ( use the ones from the broth) finely diced
- the broth we made earlier and extra water if needed
- 2 tbsp lemon juice or to taste
- 3 tomatoes seeded and chopped
- 1 cup (200g) orzo
- 1 tsp salt
- ⅓ ground black pepper
- 2 tbsp flat leaf parsley chopped
- ½ tbsp fresh dill (optional)
TO SERVE
- grated parmesan
- bread
- Lemon wedges
Instructions
MAKE THE BROTH
- Place the chicken in your slow cooker and arrange the onion, celery, carrots, parsley sprigs and bay leaves around it. Add the apple cider vinegar and enough water to just cover the chicken.
- Cover and cook for 6 hours on HIGH or 8 hours on low. Use a large colander to strains the contents of the slow cooker into a large bowl.
- Transfer the chicken onto a platter and shred it using two forks. Discard any skin and all the vegetables apart from the carrots.
Cup of Yum
MAKE THE CHICKEN SOUP
- Add shallots, celery, the cooked carrots from earlier, broth and bay leaves into your slow cooker. Stir in the lemon juice, shredded chicken and orzo. Add salt, pepper and thyme. Cover and cook for 45 minutes or until the orzo is cooked through.
- Stir in half the chopped herbs, reserving some to garnish with. Have a taste and adjust the seasoning.
- Serve with some crusty wholemeal bread, garnished with herbs and a little grated Parmesan.
Notes
- To remove the fat from the broth, place the cooled slow cooker in the fridge for a couple of hours or until the fat solidifies. Sim the fat using a spoon before using the broth.
Nutrition Information
Calories
422kcal
(21%)
Carbohydrates
31g
(10%)
Protein
29g
(58%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
95mg
(32%)
Sodium
546mg
(23%)
Potassium
781mg
(22%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
7812IU
(156%)
Vitamin C
19mg
(21%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 422
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 546mg | 23% |
| Potassium | 781mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 7812IU | 156% |
| Vitamin C | 19mg | 21% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.