There’s nothing quite like a comforting bowl of soup to warm you up on a chilly day. This Chicken Soup is sure to be your next family favourite because it’s essentially a hug in a bowl.
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Inspired by how our mum would make liquid gold from a chicken carcass, this soup is packed with nutrients! Every spoonful’s like a wee boost for your body. Comfort food that makes you feel right at home.
Fair warning, though: this is not the kind of soup that leaves leftovers. Everyone will want seconds.
Why You’ll Love It:
- Health-Boosting: The ingredients are designed to nourish your body from the inside out.
- Kid-Friendly: With its creamy texture and familiar flavors, this soup will win over even the pickiest eaters. My 4 year old loves it!
Ingredients:
- 1 small/medium whole roast chicken (about 4-5 lbs / 1.8–2.3 kg), skin removed (for leaner soup)
- 6 cups / 1.4 liters homemade, shop-bought, or low-sodium stock cubes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup / 240ml coconut milk (for a subtle creaminess with a twist)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp avocado oil (if using raw vegetables)
2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp apple cider vinegar (for a bright, tangy finish)
Optional:
Fresh sage sprigs (for extra fragrance
- 1 cup / 200g pasta
Prepping and Cooking Time:
Prep Time: Around 15 minutes
Slow Cooker Cooking Time:
- On Low: 6-7 hours
- On High: 3-4 hours
Instructions:
1 Add the Chicken
Place the whole roast chicken (skin removed with a sharp knife) into the slow cooker. If using cooked chicken, just add it without the skin for a leaner soup.
2 Add Broth & Veggies
Pour in the chicken broth, then add the diced onion, minced garlic, carrots, celery, thyme, and bay leaf. Stir gently so everything is submerged. (I like to sauté the onions and garlic first for extra flavor, but that’s optional.)
3 Slow Cook
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken falls off the bone and the veggies are tender..
4 Shred the Chicken
Remove the chicken, bay leaf, and any herb sprigs from the slow cooker. Let the chicken cool slightly, then shred the meat, discarding the bones and skin. Return the shredded chicken to the soup, along with any extra juices for more flavor.
5 Add the Pasta
To avoid soggy pasta, cook it separately for 10-15 minutes until al dente. When serving, add it on top of your soup instead of letting it sit in the broth. If eating over two days, cook fresh pasta each time.
6 Make it Creamy
Stir in the coconut milk (or cream of choice) and a splash of apple cider vinegar for balance. Let it simmer for 10-15 minutes to blend the flavors.
7 Final Touches
Season with salt and pepper to taste, then garnish with fresh parsley.
8 Serve & Enjoy
Pair with any bread you have on hand. We love wholemeal sourdough with plenty of salted butter from our local bakery.
FAQS:
Can I freeze this soup for later?
Yes! This soup freezes beautifully. Let it cool completely before transferring it to airtight containers or freezer-safe bags. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop over low heat. If using pasta, cook it fresh when serving to prevent it from getting mushy.
Can I make this soup dairy-free?
Absolutely! The coconut milk already provides a creamy texture without dairy. If you want an alternative, try cashew cream or unsweetened almond milk. Just be sure to add it at the end of cooking to prevent separation.
Easy Slow Cooker Roast Chicken Soup with Farfalle
Ingredients
- 5 lbs Whole roast chicken skin removed (for leaner soup)
- 6 cups homemade, shop-bought, or low-sodium stock cubes
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1 cup coconut milk (for a subtle creaminess with a twist)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp avocado oil (if using raw vegetables)
- 2 tbsp fresh parsley chopped (for garnish)
- 1 tbsp apple cider vinegar (for a bright, tangy finish)
Optional
- Fresh sage sprigs (for extra fragrance)
- 1 cup pasta
Instructions
- Add the ChickenPlace the whole roast chicken (skin removed with a sharp knife) into the slow cooker. If using cooked chicken, just add it without the skin for a leaner soup.
- Add Broth & VeggiesPour in the chicken broth, then add the diced onion, minced garlic, carrots, celery, thyme, and bay leaf. Stir gently so everything is submerged. (I like to sauté the onions and garlic first for extra flavor, but that’s optional.)
- Slow CookCover and cook on low for 6-7 hours or high for 3-4 hours until the chicken falls off the bone and the veggies are tender.
- Shred the ChickenRemove the chicken, bay leaf, and any herb sprigs from the slow cooker. Let the chicken cool slightly, then shred the meat, discarding the bones and skin. Return the shredded chicken to the soup, along with any extra juices for more flavor.
- Add the PastaTo avoid soggy pasta, cook it separately for 10-15 minutes until al dente. When serving, add it on top of your soup instead of letting it sit in the broth. If eating over two days, cook fresh pasta each time.
- Make it CreamyStir in the coconut milk (or cream of choice) and a splash of apple cider vinegar for balance. Let it simmer for 10-15 minutes to blend the flavors.
- Final TouchesSeason with salt and pepper to taste, then garnish with fresh parsley.
- Serve & EnjoyPair with any bread you have on hand. We love wholemeal sourdough with plenty of salted butter from our local bakery.
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