This crockpot chicken soup is my go-to for those days when I’ve got leftover roast chicken and need something warm and satisfying without much fuss. It’s honestly a lifesaver after a busy morning or when I just don’t want to turn on the stove and deal with multiple pots. The smell of simmering herbs and tender chicken filling the house is enough to make anyone slow down and take a deep breath.

I love how this recipe turns what could be a simple, tired meal into something cozy and nourishing. It’s like a warm blanket, but in soup form. Plus, knowing I can toss everything in the crockpot and come back to a flavorful, hearty bowl makes it feel almost effortless, which is a rare gift in the kitchen.

Using leftover roast chicken to create a quick, comforting soup that feels like a warm hug after a busy day.

The story behind this recipe

This recipe was born out of a lazy Sunday afternoon when I had leftover chicken and a craving for something warm and filling. I didn’t want to fuss over stovetop simmering or complicated steps, so I tossed everything into the crockpot and let it do its magic. The aroma of herbs and chicken slowly melding together always takes me back to my grandmother’s kitchen, where simplicity and patience made the best meals.
Over the years, I’ve tweaked this recipe to make it feel more personal—more than just a quick meal. It’s become my go-to for busy weekdays, yet it still holds that nostalgic comfort of a homemade soup. Every time I make it, I remember how good it feels to have dinner ready without the chaos, and that keeps me coming back to this humble, honest dish.
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Key ingredients and tips

Chicken broth: I always use low-sodium because I like to control the salt, but a richer homemade broth makes it taste more like a meal from scratch. Feel free to swap in veggie broth for a lighter, plant-based version.
Leftover cooked chicken: The tender, shredded bits add a comforting heartiness. If you have raw chicken, you’ll need to cook it first, but leftover roast makes this so much easier and quicker.
Carrots and celery: These veggies bring a subtle sweetness and crunch. If you’re out, frozen mixed vegetables work in a pinch, but add them later if they’re already cooked to avoid mushiness.
Onion and garlic: They build the savory base. I prefer yellow onions for their depth, but shallots or leeks can add a different layer of subtle sweetness or earthiness.
Herbs and seasonings: Dried thyme and bay leaves give a classic flavor. Fresh herbs added at the end brighten everything up—don’t skip that splash of lemon juice for a pop of brightness.
Optional noodles or rice: They turn this into a filling meal. If you add pasta, cook it separately and stir in at the end so it doesn’t turn to mush during long simmering.
Salt and pepper: I go easy at first—taste and adjust after simmering. The longer it cooks, the more the flavors meld, so be patient with seasoning.

Spotlight on key ingredients

Homemade chicken broth:

Chicken broth: I always reach for low-sodium because I like controlling the salt. It’s the savory backbone that makes everything cozy. Swap in vegetable broth if you want a lighter, plant-based vibe.
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Cooked leftover chicken:

Leftover cooked chicken: The shredded, tender bits soak up the broth’s flavors and add hearty texture. If starting raw, dice and cook first—less flavor loss and more convenience.
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Notes for ingredient swaps

Broth: I swear by homemade chicken stock, but store-bought low-sodium broth works fine, just watch the salt level.
Chicken: Leftover roasted chicken adds flavor and texture; but poached chicken breasts can be a quick swap if you’re fresh out.
Veggies: Carrots and celery are classic, but frozen mixed vegetables can step in if fresh ones are scarce—just add a bit later to avoid mush.
Aromatics: Yellow onion is my go-to, but shallots or leeks bring a softer, sweeter note, perfect if you want a more subtle base.
Herbs: Dried thyme and bay leaves are reliable, yet fresh herbs like parsley or dill stirred in at the end give a bright, lemony kick.
Noodles/Rice: Add cooked rice or pasta at the end for heartier bites. If you do, cook separately so they don’t turn to glue during slow cooking.
Seasoning: Salt and pepper—start light and taste after a few hours. The longer it cooks, the richer the flavor, so be gentle at first.

Equipment & Tools

Large crockpot: Main cooking vessel for slow simmering.
Sharp knife: Prep chicken and vegetables efficiently.
Cutting board: Provide a safe surface for chopping.
Stirring spoon: Mix ingredients during cooking for even flavor.
Measuring cups and spoons: Ensure accurate seasoning and liquid quantities.

Step-by-step guide to Crockpot Chicken Soup

Gather all equipment: large crockpot, sharp knife, cutting board, stirring spoon, and measuring cups. The crockpot is your magic; the knife and board prepare your ingredients.
Prep the chicken: if using leftover roast, shred it into bite-sized pieces. If raw, dice into 1-inch chunks and set aside. This keeps the soup hearty and chunky.
Chop veggies: peel and dice 2 carrots and 2 celery stalks into small, even pieces. Finely chop 1 onion and 3 garlic cloves. The smaller, the quicker they flavor the broth.
Add ingredients to crockpot: place shredded chicken, chopped veggies, 4 cups chicken broth, 1 teaspoon dried thyme, 2 bay leaves, and a pinch of salt and pepper into the crockpot. Stir well to combine.
Set the crockpot: cover and cook on low for 6 hours. If in a rush, high for 3–4 hours works, just keep an eye on the texture of the chicken and veggies.
Check halfway: after 3 hours, open the lid briefly. The house should smell savory, herbs blooming, and veggies softening. If the broth looks cloudy or ingredients are sticking, give it a gentle stir.
Test for doneness: at 6 hours, the chicken should be tender and easily shredded if not already shredded, and veggies soft. If not, cook a bit longer, checking every 30 minutes.
Finish the soup: remove bay leaves, taste and adjust salt, add a squeeze of lemon for brightness if desired. If adding noodles or rice, do so now and cook on high for 20 minutes until heated through.
Rest and serve: let the soup sit for 5 minutes uncovered. This helps flavors settle. Ladle into bowls, maybe sprinkle with fresh herbs, and enjoy the warm, comforting aroma.

Once cooked, remove bay leaves and let the soup sit uncovered for 5 minutes. Ladle into bowls, garnish with fresh herbs if desired, and serve hot with crusty bread on the side.

How to Know It’s Done

The chicken is fall-apart tender and easily shredded.
Veggies are soft but not mushy, with a slight bite.
Broth is aromatic, with herbs and cooked chicken flavor infused.