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Easy Slow Cooker Roast Chicken Soup with Farfalle

A nourishing, creamy slow cooker chicken soup packed with comforting flavors, tender shredded chicken, and wholesome veggies—perfect for cozy meals.
5 from 1 vote
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Course: Soup
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Servings: 6
Calories: 375kcal
Author: Caileen Macara

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 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.
  • 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.)
  • 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.
  • 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.
  • 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.
  • 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.
  • Final Touches
    Season with salt and pepper to taste, then garnish with fresh parsley.
  • Serve & Enjoy
    Pair with any bread you have on hand. We love wholemeal sourdough with plenty of salted butter from our local bakery.

Nutrition

Calories: 375kcal | Carbohydrates: 22g | Protein: 32g | Fat: 18g | Fiber: 4g