Category: Soup

This crock pot chicken stew is a very easy preparation and very tasty as well. The recipe makes good use of economical chicken thighs.

Pull the skin off yourself and save a few calories, as well as a few pennies.

The chicken thighs are slow cooked with mushrooms, vegetables and pearl onions in a creamy sauce brimming with herbs.

Serve this over noodles or rice and enjoy the satisfaction of knowing your work was well worth your work – the proof will be in every bite.

Crock Pot Chicken Stew

Ingredients

8 chicken thighs, skinless
2 Russet potatoes, peeled and cut into bite sized cubes
2 cups pearl onions
2 large carrots, cut into bite sized cubes
1/2 pound fresh button mushrooms, stemmed and quartered
1 bag (about 2 1/4 cups) frozen green peas, thawed
1 cup chicken broth, purchased or your own
1 cup evaporated milk – low fat or regular
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 fresh parsley, minced

Directions

Whisk together the chicken broth, evaporated milk and the all purpose flour until smooth. Set aside.

In a large bowl, gently mix together the cubed potatoes, the pearl onion, mushrooms, carrots and peas.

Season the chicken thighs with the kosher salt and black pepper. Put the chicken thighs in the bottom of a crockpot and top with the mixed vegetables. Sprinkle the dried herbs over the vegetables and pour in the broth and milk mixture.

Cover the pot and cook on low for 6 to 8 hours, until the chicken is tender. Stir in the fresh parsley just before serving.

Serves 6 to 8

Food For Thought – For a more “mushroomy” flavor, substitute 1 can of condensed cream of mushroom soup for the evaporated milk.

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Crockpot Chicken Soup Recipes are a family favorite and this recipe could become a new favorite at your house. It’s chicken soup that has something for everybody.

Skinless chicken thighs are simmered with black beans, salsa and sweet potatoes.

If that sounds odd, remember that sweet potatoes were a product of the New World, and it makes perfect sense to include them in this Latin-inspired soup.

Fresh cilantro, garlic and ground cumin round out the flavors of the soup.

A favorite way to garnish this soup is with lime wedges, a dollop of sour cream and chopped tomatoes. You can make your soup thicker by cutting back on the chicken broth – serve it like this with tortilla chips!

Crock Pot Chicken Soup Recipes Latin Style

Ingredients

3 pounds skinless chicken thighs, bone in
2 medium sweet potatoes, peeled and cut in chunks
1 can (15.5 ounces) black beans, rinsed and drained
1 cup salsa – mild, medium or hot – your choice
1 large onion, chopped
1 large red bell pepper, seeded and cut in strip
3 large clovers garlic, minced
1/4 cup fresh cilantro, leaves only, chopped
1 quart chicken broth
2 teaspoons ground cumin
1/2 teaspoon ground allspice
2 tablespoons chili powder
lime wedges for garnish
kosher salt and ground black pepper

Directions

Season the skinless chicken thighs with the kosher salt and black pepper. Put them in the bottom of a crock pot, skin side up.

Whisk together the chicken broth and hot salsa, minced garlic, ground cumin, allspice and chili powder and pour over the thighs. Add the sweet potatoes, black beans, chopped onion and strips of red bell pepper. Sprinkle the chopped cilantro over the top.

Make sure that all the vegetables are covered with chicken broth. The sweet potatoes will absorb some during cooking. Add additional chicken broth or water if you need to.

Cover the crock pot and turn to low. Cook for 6 to 8 hours, until the sweet potatoes are tender and the chicken is cooked through. Garnish with lime wedges.

Food For Thought – Add a cup of thawed frozen corn to the vegetable mix to add color that will also compliment the Latin theme.

Although this recipe is very flavorful, it’s not really very spicy hot. Feel free to add crushed red chilies, chopped jalapenos and Tabasco to heat it up.

On Your Own – If the sweet potatoes just sound to off the wall for you or your family, go ahead and use peeled russet potatoes instead. If you would rather leave out the potatoes all together, consider serving this with hot cooked rice.

Try this recipe! It’s one of the best Crockpot Chicken Soup Recipes I know of.

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This Crock Pot Chicken Soup Recipe is reminiscent of Mexico. A big favorite of visitors to Mexico is tortilla soup – this is our version, and we think it stacks up pretty close to the authentic one.

This soup is so good everybody will want seconds! The spice level is just right – Mild to Medium. It’s even better the next day. Make it once and you will be making it again and again.

It’s fresh, easy, and muy sabrosa!

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Crock Pot Chicken Soup Recipe Mexican Style

Prep Time

25 mins

Cook Time

8 hrs

Total Time

8 hrs 25 mins

 

Chicken breasts are simmered with green chilies, tomatoes and onion, and then seasoned with cumin and cilantro.

Course: Soup

Cuisine: Mexican

Servings: 6

Calories: 275 kcal

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 can 15 ounces whole peeled tomatoes.
• 1 1/2 cups frozen corn thawed
• 1 large yellow onion chopped
• 1 can 10 ounces enchilada sauce - mild or hot, your choice
• 1 can 4 ounces roasted green chilies, diced
• 2 cloves garlic minced
• 1 quart chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 bay leaf
• 1 tablespoon fresh cilantro leaves only, chopped
• kosher salt and ground black pepper
• 6 corn tortillas
• cooking spray

Instructions

1. Season the chicken breasts with the kosher salt and black pepper. Lay them in the bottom of a crock pot.
2. Mash the can tomatoes, either with a fork or a sharp kitchen knife. Reserve all the juice. Whisk the mashed tomatoes with the chicken broth, enchilada sauce, ground cumin, chili powder and the fresh cilantro.
3. Put the chopped onion, corn, roasted green chilies and the minced garlic over the chicken breasts in the crock pot. Pour the broth over the vegetables and add the bay leaf.
4. Cover the pot with a lid, turn to low and cook for 6 to 8 hours. Remove the chicken before serving and shred or dice it, then return it to the pot before serving.
5. While the chicken is cooking, preheat the oven to 400F.
6. Cut the corn tortillas into thin strips and coat them with cooking spray. Coat a baking sheet with the cooking spray, and spread the tortilla strips over the pan.
7. Bake in a hot oven for 10 to 15 minutes, stirring them once or twice. They should be crispy and not oily.
8. Put some of the toasted tortilla strips into the bottom of each serving bowl. Ladle in the soup, and top with the remaining strips.

Good To Know – It’s perfectly O K to use store bought chips and crush them up for this recipe. Serve the remaining chips with the soup and add shredded cheddar cheese and sour cream.

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This Crock Pot Chicken Soup With Wild Rice And Potatoes recipe has a twist on the traditional chicken and rice soup – it uses wild rice, rather than long grain white rice. Wild rice is a chewy, dense grain that is actually a grass, so the texture is entirely different from regular rice.

It also takes longer to cook, which makes it ideal for a crock pot recipe.

It’s done when each grain bursts in the middle and is soft and slightly pliable.

This soup is thickened with potatoes and cornstarch, and the wild rice contributes some starch as well, so it comes out creamier than a plain broth soup.

Just add a salad for a very substantial mid-week meal.

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Crock Pot Chicken Soup with Wild Rice And Potatoes

Prep Time

15 mins

Cook Time

8 hrs

Total Time

8 hrs 15 mins

 

A different take on chicken and rice soup. This recipe uses wild rice paired with potatoes to make a complete meal! 

Course: Soup

Cuisine: American

Calories: 225 kcal

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup wild rice
• 1 1/4 quarts chicken broth
• 4 large russet potatoes peeled and cubed
• 1 large onion chopped
• 1 cup milk
• 2 tablespoons cornstarch
• kosher salt and ground black pepper

Instructions

1. Season the chicken breasts with the kosher salt and black pepper. Lay them on the bottom of a crock pot. Put the chopped onion on top of the chicken, and then add the cubed potatoes. Season the potatoes with kosher salt and black pepper.
2. Pour in the chicken broth and the wild rice, cover the pot and turn it to low.
3. Cook for 6 to 8 hours.
4. During the last hour of cooking, whisk together the milk and cornstarch. Turn the crock pot to high and stir in the thickened milk. Continue cooking until the chicken is cooked through and the potatoes and rice are tender.

Food For Thought – This recipe lends itself to being spiced up.

Go for a little heat by adding 3 tablespoons of chili powder, a pinch of cayenne and a couple dashes of Tabasco.

Dried spices also make a good addition – try oregano, basil, rosemary and thyme.

Adding dried minced onion will enhance the flavor of the chopped fresh onion, and you can garnish the soup with chopped scallions or chives, to carry out the “onion” theme.

Good To Know – If you like this recipe but don’t have the necessary hours to get it all cooked, buy a rotisserie chicken from the market and remove the meat, discarding the skin and bones.

Boil half of the chicken broth and cook the wild rice until its tender, and microwave the cubed potatoes in the other half of the chicken broth until tender.

Combine everything in the crock pot, add the onion and thickened milk. Adjust the seasonings, cover and cook on high for 3 hours until the rice and potatoes are completely cooked and the flavors are well blended.

Enjoy This Crock Pot Chicken Soup!

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Delicious Crock Pot Chicken Noodle Soup! Nothing can take the place of homemade noodles and slowly simmered chicken and vegetables for a classic chicken noodle soup.

This is our great aunt Emily’s recipe and it is the best. It’s made with real homemade noodles and not stuff from a bag from the grocery!

Don’t be afraid to make these wonderful noodles yourself – once you get the technique mastered, you might find yourself making noodles for some of your other favorite recipes.

What a way to impress friends and family – you don’t have to tell them how really easy it is!

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Great Aunt Emily's Crock Pot Chicken Noodle Soup

Prep Time

1 hr 30 mins

Cook Time

10 hrs

Total Time

11 hrs 30 mins

 

A truly homemade chicken noodle soup. Time consuming and a little labor intensive, but sooo worth it. Chicken noodle soup the way it should be made! 

Course: Main Course

Cuisine: American

Servings: 8

Calories: 325 kcal

Ingredients

• 1 chicken about 4 pounds, cut up
• 2 large onions chopped
• 2 large carrots peeled and diced
• 2 stalks celery diced
• 1/2 cup dry white wine
• 1 teaspoon dried basil
• 1 bay leaf
• 2 quarts chicken broth
• kosher salt and ground black pepper

For the Noodles:

• 1 cup all purpose flour
• 2 large eggs well beaten
• 1/4 cup water
• 1/2 teaspoon kosher salt

Instructions

1. Season the cut up chicken with the kosher salt and black pepper. Lay the pieces in the bottom of a crock pot, skin side up. Pour in the white wine, and then add the chopped onions, carrots and celery. Sprinkle with the dried basil and add the bay leaf.
2. Cover the pot and cook on low for 7 to 8 hours.

To make the noodles:

1. Put the flour in a large mixing bowl. Make a well in the center of the flour and pour in the beaten eggs, salt and the water. With a fork, begin stirring the egg mixture into the flour, gathering it up into a ball when everything is well mixed.
2. Knead the dough with your hands, making sure to gather up all the flour, then cover the dough with a cloth and let it set for about 15 minutes.
3. Flour a work surface and roll the dough out to a thickness of 1/8 inch. With a pizza wheel or the tip of a sharp knife, cut the dough into strips about 3 inches long by 1/2 inch wide.
4. Gather up the noodles and toss them with a bit of flour to keep them separated while they dry. Let them dry a few hours while the chicken is cooking.
5. When the chicken is done, remove the pieces and discard the skin and bones. Pull the meat apart with your fingers and set it aside.
6. Lift out the carrots, onions and celery and set them aside with the shredded chicken. Discard the bay leaf. Keep the chicken and vegetables covered with foil.
7. Pour the cooking liquid from the crock pot into a large soup pot and add the 2 quarts of chicken broth.
8. Bring the liquid to a boil add the noodles. Boil the noodles for about 10 minutes, until they are tender, and then return the shredded chicken and vegetables to the pot.
9. Simmer just until the chicken and vegetables are heated through, and serve hot.

Food For Thought – Many families have treasured recipes for chicken and noodles. Add whatever spices or seasonings you like to make it just the way you remember it.

Good To Know – And yes, you can use a rotisserie chicken from the market and purchased egg noodles. Just cut the cooking time down to 1 or 2 hours, until the vegetables are cooked through.

Try this recipe. It’s a great Crock Pot Chicken Noodle Soup!

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Similar recipes you might also enjoy.

Crock Pot Pasta Fagioli
Wendy’s Copycat Chili Recipe
Bean With Bacon Soup Like Mom’s

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Here’s a chicken tortilla soup recipe that’s a new twist on an old favorite. It features cooked chicken, tomatoes, chilies and spices. Corn tortillas are baked in the oven and served on top of this soup.

For a festive dinner, add sides of guacamole, salsa, shredded cheddar and sour cream.

Better than anything you’ll get in a restaurant (and lower in calories too)!

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Crockpot Chicken Tortilla Soup Recipe

Prep Time

30 mins

Cook Time

6 hrs

Total Time

6 hrs 30 mins

 

An easy to put together Mexican style soup. Just a little prep work and then the slow cooker takes over! 

Course: Main Course

Cuisine: Mexican

Servings: 8

Calories: 250 kcal

Ingredients

• 1 pound cooked chicken shredded
• 1 can 15 ounces stewed tomatoes, mashed
• 1 can 10 ounces enchilada sauce - spicy or mild, your choice
• 1 can 4 ounces roasted green chilies
• 1 can 14.5 ounces chicken broth, or use 1 3/4 cups of your own
• 1 package 10 ounces frozen corn, thawed
• 1 medium yellow onion roughly chopped
• 2 cloves garlic minced
• 2 cups of water
• 6 corn tortillas quartered
• cooking spray
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 whole bay leaf
• 1/4 cup fresh cilantro chopped

Instructions

1. Try using a market rotisserie chicken for the cooked meat, or even leftovers are great. This is for chicken meat only, no bones or skin
2. Make sure the stewed tomatoes are well mashed. If you have one of the small hand-held immersion blenders, pour a little liquid from the top of the can and give the tomatoes a couple of quick whirls.
3. Whisk together the stewed tomatoes, enchilada sauce and chicken broth.
4. Combine the cooked chicken, roasted green chilies, corn, chopped onion and garlic. Place this mixture in the bottom of a crockpot.
5. Pour the tomato and broth mixture over the chicken and vegetables.
6. Season the contents of the crockpot with the cumin, chili powder, kosher salt and black pepper. Add 2 cups of water and the whole bay leaf.
7. Cover the pot and cook on low for 6 hours. If you're in a bit of a hurry, cook on high for 3 hours.
8. Just before the soup is ready, preheat the oven to 400F. Put the quartered tortillas in a large bowl and coat them with the cooking spray. Toss them in the bowl to make sure all sides are coated.
9. Spread the tortillas in a single layer on a baking tray and bake until they are crisp, about 10 to 15 minutes, stirring occasionally.
10. When the soup is ready, stir in the fresh cilantro. Serve the soup in heated bowls with some of the baked tortilla chips on top.

Food For Thought – A little lime juice would give this soup some extra zing. You could serve this with lime wedges on the side, add a squeeze of lime juice in the soup just before serving, and even use purchased lime tortilla chips if you don’t want to bake your own.

This chicken tortilla soup recipe is fine just like it is in my opinion, but you feel free to experiment and make it your own!

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This Chicken Soup Slow Cooker style answers the question of what is easy, tasty and good for you. A chicken and white bean soup with fresh vegetables and plenty of spice is satisfying and nutritious.

And other than having to cut up some chicken breast, it can’t get much easier.

This is a good base recipe to use as a starter for your flights of fancy.

Add jalapenos and cayenne for a spicier soup, and garnish it with sour cream and scallions.

You could just as easily increase the garlic and add basil pesto and chopped tomatoes to go Italian. Our version is flavored with Southwestern ingredients such as cumin and salsa.

Any way you serve it, you have a dinner winner!

Southwestern Chicken Soup Slow Cooker Style with White Beans

Ingredients

1 pound boneless skinless chicken breast
1 can (16 ounces) small white beans, rinsed and drained
1 cup salsa – try Pace’s Thick and Chunky
1 quart chicken broth
1 large onion, chopped
1 cup frozen corn, thawed
2 large cloves garlic, minced
2 teaspoons ground cumin
3 tablespoons chili powder
kosher salt and ground black pepper

Directions

Season the chicken breasts with the kosher salt and black pepper. Cut them in bite-sized pieces and put them in the bottom of a slow cooker.

Whisk together the chicken broth with the cumin and chili powder, and then pour it over the chicken.

Add the chopped onion, salsa, minced garlic, white beans and the corn to the pot. Cover with a lid and turn on low. Cook for 6 to 8 hours, or until the chicken is cooked through. Ladle some of the chicken and vegetables with the broth into heated bowls.

Food For Thought – Make this a festive Southwestern meal by garnishing the soup with chunks of ripe avocado and lime wedges. Hot tortilla chips served on the side would complete it perfectly

Good To Know – To turn this from a soup to a stew, cup the amount of chicken broth in half. You can also leave the chicken breasts whole and serve the thickened sauce of salsa and vegetables over the top.

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This Chicken Soup Crock Pot Recipe reminds me of one of those prize winners from a chili cook-off. Chili beans, chicken and beer, whatever doesn’t get nailed down gets thrown into the pot.

And usually with incredibly tasty results. And that’s what we have here.

Lots of garnishes – cheddar cheese, sour cream, tortilla chips- all add to the finished dish.

Be forewarned, this will stick to your ribs, and it is very filling.

This recipe calls for a package of taco seasoning, but there’s a make-your-own recipe at the bottom of this page that is truly terrific, and you can expand the recipe to make sure you always have some on hand in your pantry.

Taco Chicken Soup Crock Pot Recipe

Ingredients

3 boneless skinless chicken breasts
1 can (16 ounces) chili beans
1 can (15 ounces) black beans, drained and rinsed
2 cans (10 ounces) diced tomatoes with chilies, such as Rotel
1 can or bottle (12 ounces) beer – regular or light, your favorite!
2 cups frozen corn, thawed
1 can (8 ounces) tomato sauce
1 large onion, chopped
1 package (1.25 ounces) taco seasoning mix
1 bay leaf
2 tablespoons chili powder
kosher salt and ground black pepper

Directions

Season the chicken breasts with the kosher salt and ground black pepper. Sprinkle both sides of each breast with the chili powder.

Put the chopped onion, corn, black beans, diced tomatoes and chili beans in a slow cooker. Whisk together the tomato sauce with the taco seasoning mix and pour it over the vegetables.

Place the seasoned chicken breasts on top of the beans and vegetables. Pour the beer over the chicken and add the bay leaf. Make sure the chicken is submerged under the beer – you may have to press them down to keep them covered.

Cover the pot and turn on low, and cook for 5 hours. Take the chicken breasts out at that time and either shred them or cut into dice. Return the chicken to the pot, stir it in and continue cooking for 2 more hours.

Food For Thought – If you are serving this for a buffet or party, set out as many garnishes as you can. Go with shredded cheddar cheese, tortilla strips, avocado chunks or guacamole, fresh salsa or pico de gallo, sour cream and a small bowl of crushed red chili flakes. And don’t forget the beer!

Homemade Taco Seasoning Mix

1 tablespoon chili powder
11/2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/4 teaspoon crushed red chili flakes

Whisk all the ingredients together and store in an airtight container.

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This Chicken Soup Crock Pot Recipe is sort of an international compilation of flavors, textures and ingredients. It has curry powder, rice noodles, ginger, white wine, oregano, sage and jalapenos and a lot more.

All are simmered gently in a crock pot for hours, and the final soup will amaze family and friends.

Try to make sure you get as many of the listed ingredients as possible for this soup – it makes a large volume, perfect for tailgating and buffets, and keep a copy of the recipe handy, you will be getting several requests for it!

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Spicy Thai Noodle Chicken Soup Crock Pot Recipe

Ingredients

3 boneless skinless chicken breasts
1 1/4 quarts chicken broth
1 cup white wine
1 large yellow onion, chopped
4 stalks celery, cut into large dice
4 large carrots, peeled and cut into large dice
3 green onions, chopped
3 cloves garlic, minced
2 medium jalapeno, finely diced
1 teaspoon fresh ginger, grated
1/2 package (12 ounces) dried rice noodles
1 tablespoon curry powder
1/2 teaspoon dried sage
1/2 tablespoon poultry seasoning
1/2 tablespoon dried oregano, crushed
1/2 teaspoon cayenne pepper
kosher salt and ground black pepper

Directions

Season the chicken breasts with the kosher salt and ground black pepper, and then cut them into 1 inch cubes.

Whisk together the white wine, chicken broth, curry powder, dried sage, poultry seasoning, oregano and cayenne pepper.

Put the chopped onion, celery, carrots, green onions, minced garlic, grated ginger and jalapenos into the crockpot. Put the cubed chicken on top of the vegetables, then pour the liquids over the chicken.

Cover the pot and turn on low. Cook for 8 hours. With 15 minutes left of cooking time, add 1 cup of hot water to the pot and add the dried rice noodles. Stir them well, cover the pot and continue cooking.

Food For Thought – For just a little different flavor, heat a little oil in a skillet and sauté the cubed chicken pieces until just lightly brown.

Add the minced garlic and grated ginger, then add the cup of white wine.

Scrape up any brown bits sticking to the skillet and pour the chicken and wine with the garlic and ginger over the vegetables in the crockpot. Continue as above.

Good To Know – Because the chicken in this recipe is diced, you can cook the soup on high for 5 hours and the chicken should be cooked through.

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