Slow cooker chicken soup

Pop the ingredients for this chicken soup into the slow cooker in the morning, and it will be ready by dinner time. Add noodles at the end, if you like

  • Prep:15 mins
    Cook:8 hrs
  • Easy

Nutrition per serving

  • kcal 352
  • fat 21g
  • saturates 6g
  • carbs 4g
  • sugars 3g
  • fibre 3g
  • protein 35g
  • salt 1.6g


  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, chopped into 1½ cm pieces
  • 2 leeks, halved and sliced
  • 1 bay leaf and 3 thyme sprigs, tied together
  • 1 whole medium chicken (about 1.4kg)
  • 2l chicken stock
  • 1 lemon, juiced
  • ½ small bunch of dill or parsley, finely chopped
  • crusty bread, to serve (optional)


Add noodles, if you like
Add broken spaghetti or noodles to the soup 1 hr before the end of cooking, if you like.

Easy egg-drop noodle soup
Bring any leftover chicken soup up to a simmer, season with soy sauce and add some shredded ginger, if you have any. Stir in 1 beaten egg. Simmer for a minute until set in strands, then add cooked noodles.


  1. Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.

  2. Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.

  3. Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.

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