This Slow Cooker Chicken Soup is a simple and cozy from-scratch soup that's so easy to make! Hearty and delicious, this soup is loaded with tender shredded chicken and nutritious veggies.
Plus, preparing in the crockpot means that the process couldn't be easier! Add optional rice for an even more filling meal and you've got the perfect homemade soup on your hands.
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🩵 About This Recipe
This meal isn't fancy or complicated. It will even clear out your freezer! Plus it takes no effort to make - what's not to love?
I enjoy soup (especially if someone else makes it), but I don't usually have enough of a craving for it that I would make it myself.
However, every once in a while, a soup comes along that makes me think to myself 'I really should make some soup one of these days!'
And this is that soup! Of all the recipes out there, what makes this one the BEST? It's really the simplicity. It's simple, easy, and delicious and you won't need to spend all day in the kitchen, chopping, and dicing.
It's really dump, cover, and go! Special thanks to my good friend Alice for inspiring this recipe!
If you like soup, or if you like cooking with your slow cooker, this recipe is for you! And if you like both, you are going to think you have gone to crockpot soup-making heaven! 😋 Another great option is the Instant Pot; if you're looking for fast and simple soup recipes, try this Instant Pot Minestrone! And if you prefer the slow cooker, my Crockpot Ham and Bean Soup is another amazing option.
🧂 Gather Your Ingredients
- frozen peppers and onions, frozen cut carrots, frozen corn - keep these on hand to make this recipe any time you feel like it!
- celery - fresh celery adds a depth of flavor to the soup.
- frozen boneless skinless chicken breasts - no need to thaw the chicken, you can use it right from the freezer.
- chicken broth - look for low sodium.
- white wine - though optional, this adds a nice layer of flavor and don't worry, the alcohol cooks off.
- rice - another optional ingredient, adding it will make the stew more filling and hearty.
🔪 Let's Make Slow Cooker Chicken Soup!
(Or click here to jump right to the recipe card with measurements!)
Veggies
Add all of the frozen vegetables to the slow cooker.
Add Chicken
Place the chicken on top.
Mix in Broth
Add the diced celery, the chicken stock, and the wine to the crockpot. Set crock pot to LOW.
Shred Chicken
Before serving, remove the chicken breasts and shred.
Combine and Serve
Stir the shredded chicken and cooked rice in to the soup.
💡 Expert Tips and Tricks
- Use chicken thighs instead for more flavor and tenderness.
- Chop the veggies ahead of time and store them in the fridge for even easier prep in the morning or the day of.
- Reduce the cooking time by using leftover cooked chicken, or even shredding a rotisserie chicken from the store.
❔ FAQs
Nope, not me, and that's not what I recommend. Skin-on may add flavor, but it also adds a ton of fat. And it's not very appetizing in the soup. The best choice for this recipe is boneless, skinless chicken.
Yes, if you're adding the rice be sure to cook it before adding it to the soup. If you add uncooked rice at the beginning of the cooking process, it will disintegrate during the cooking process.
The beauty of this recipe is you really can't overcook this soup, even when it's cooked for an extended amount of time!
Yes, slow cooking is absolutely safe. If you are wondering how it can be OK to have chicken cooking at a low temperature all day and still be safe to eat, check out this article on Slow Cookers and Food Safety!
📝 Substitutions and Variations
- Mix up the vegetables by adding frozen mixed vegetables (corn, peas, and carrots).
- Instead of rice, substitute cooked egg noodles, adding them at the end of cooking.
- Add a can of condensed cream of chicken soup to leftovers to mix up the flavors on day two!
- Finish your soup with a squeeze of lemon and some fresh chopped parsley. Add it right before serving to brighten the flavors of your meal.
Kristin's Kitchen Tip
You can cook chicken right from frozen for super convenient and easy prep!
🥡 Storage and Reheating
Cover and store in the fridge for up to 4 days or so. Reheat in a soup pot over medium heat.
This soup also freezes really well! Just allow the soup to cool completely before storing in a ziplock freezer bag or storage container. (I like using freezer bags because they stack easily.)
To reheat, simply thaw the soup completely and warm in pot on the stove or in bowls in the microwave.
Looking for more meals you can freeze? Check out my post with over 20 freezer friendly recipes!
Keep It Handy
Don't have time for this slow cooker chicken soup recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
I love serving this meal with Parmesan Dill Biscuits, Garlic Bread, or Rosemary Focaccia Bread. Or take a look at these Easy Drop Biscuits - so quick and delicious!
If you're looking for something more substantial, consider this Chicken Grilled Cheese Sandwich - it's so hearty and the perfect combination.
😋 More Easy Slow Cooker Recipes You'll Love
Using your slow cooker is one of the BEST ways to get a delicious meal on the table easily! Whether it's Slow Cooker Butternut Squash, Slow Cooker Chicken and Wild Rice, or Chicken and Dumplings - comforting meals are a simple solution for busy weeknight meals.
- Slow Cooker Chicken and Biscuits - Slow Cooker Chicken and Biscuits is a super-easy and delicious chicken and veggie medley in a creamy sauce topped with flaky, crusty biscuits.
- Chicken Stew with Guinness - This Crock Pot Guinness Chicken Stew is a new twist on a traditional favorite. It's an easy and tasty alternative to the typical Guinness beef stew!
- Slow Butter Chicken with Jar Sauce - This incredible crockpot butter chicken recipe only requires 2 ingredients and a single step of prep for an easy and delicious meal.
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Crockpot Chicken Vegetable Soup
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 Recipe Card
Slow Cooker Chicken Soup
Ingredients
- 1 cup frozen chopped peppers and onions
- 1 cup frozen cut carrots
- ½ cup frozen corn
- 3 boneless skinless chicken breasts (can be frozen)
- 2-3 stalks of celery (diced)
- 32 ounces chicken broth
- 1 cup white wine (optional)
- 1 cup cooked rice (optional, add just prior to serving)
Instructions
- Combine frozen vegetables in the crock pot.1 cup frozen chopped peppers and onions, ½ cup frozen corn, 1 cup frozen cut carrots
- Place chicken breasts on top.3 boneless skinless chicken breasts
- Add the diced celery and chicken broth. If desired, add the optional wine. Set crock pot to LOW and cook all day.2-3 stalks of celery, 32 ounces chicken broth, 1 cup white wine
- Right before serving, remove the chicken and shred it with two forks.1 cup cooked rice
- Add the shredded chicken back into the soup. If desired, also add the optional cooked rice.
Notes
Prep Tips:
- No need to thaw the chicken first if using frozen chicken.
- Chicken thighs can be substituted for even more flavor and tenderness.
- Chop the celery ahead of time and store it in the refrigerator for an even faster morning prep.
- To reduce the cooking time, you can use leftover cooked chicken.
Variations:
- Swap in different frozen vegetables depending on what you have on hand.
- Use cooked pasta instead of rice if desired.
- Stir in a can of condensed cream of chicken soup near the end of cooking for a creamier version.
- Add a squeeze of fresh lemon juice and chopped parsley before serving to brighten the flavor.
Serving Suggestions:
- Serve warm with crusty bread, biscuits, or crackers.
- Pair with a simple green salad for an easy meal.
- Great for meal prep since the leftovers reheat well.
Storage:
- This soup tastes even better the next day after the flavors have had more time to blend together!
- Store covered in the refrigerator for up to 4 days.
- You can freeze cooled leftover soup in airtight containers for up to 3 months.
- To reheat, warm the soup on the stovetop or in the microwave until heated through.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in March 2013, and was republished with tips, step by step photos, and a recipe change in May 2026.
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Happy cooking!
Alisha Ross says
I have not included it in the past. I am just starting to add it to a recipes going forward. But since you asked, I did the analysis on this recipe and added it ;). Please let me know if that helps.
kevnkoi says
My husband (sadly for me) isn't on the soup bandwagon either. He just doesn't care for it. sigh This looks great to me! Katrina, Baking and Boys!
Kristin says
Oh too bad! My husband likes soup but I don't make it much...but crock pot soup I can definitely do! I also have a recipe for a sweet pea and edamame soup that I really like. Maybe I will try to post that one before we get too far from the height of soup season! 🙂
Jersey Girl Cooks says
I make soup all winter and love a soup I can make in the crockpot.
Kristin says
Whoever invented the crockpot was a genius! 🙂
Angie@Angie's Recipes says
I love my slow cooker! The soup looks soul-satisfying!
Kristin says
I agree, my slow cooker is a life-saver at times...gotta love it! 🙂
Autism United says
Great looking chicken soup. Can throw together in the morning and come home after work to a nice slow cooked meal, thanks so much, great!
Kristin says
Yes, it is so nice to come home to dinner already made! Thanks for stopping by! 🙂
Alice Campbell says
I'm glad everyone enjoyed it!
Kristin says
Yes, we did! You can see I used the wine in the main soup (delicious!) and then the condensed cream soup for the leftovers. It worked out great! And there is lots you can do to change this one up, like using different vegetables or even adding noodles at the end. Oh, the possibilities! 🙂
Linda says
I love using the crockpot and my husband thinks everything cooked in a Crock-Pot is best food ever. I fix stew or soup similarly to this recipe but never use much broth only lots of butter and little water as usually don't always have broth on hand but I use herbs to season. I'd love to use cutup fresh carrots especially always have them. I. ,have frozen peas and frozen peppers. I just wonder if using carrots raw and frozen other veggies will the carrots cook well. One other question can I use cut up potatoes instead of cooked rice or pasta not I will purchase and have ready to use all in your recipe. Im in a RV for limited space so I generally like to use mostly same like veggies that I use often for everything. Thank you in advance for your reply.
Kristin King says
I think you can use the raw carrots, they cook long enough that they should be fine. You can use potatoes too, just make sure to cook them and then add them at the end (when the directions call for adding the rice).