Go Back Email Link
–+ servings
A portion of slow cooker roast chicken soup in a blue patterned bowl with a plate of sliced Portuguese water bread and dish of garlic and lemon yogurt on the side.

Slow Cooker Roast Chicken Soup

By: Deborah
Slow cooker roast chicken soup made with leftover chicken and vegetables. A comforting, easy recipe perfect for batch cooking.
PREP: 15 minutes
COOK: 3 hours 45 minutes
TOTAL: 4 hours
Servings: 4 people
PRINT RECIPE PIN RECIPE

Equipment

Ingredients

  • 1 tbsp olive oil
  • 2 onions (approx. 240g) roughly chopped
  • 3 medium carrots (approx. 340g) peeled and diced
  • 1 tbsp thyme leaves roughly chopped (or 1 tsp dried thyme)
  • 1.4 litre (5.9 cups) chicken stock (made using 3 stock cubes or pots)
  • 1 roast chicken carcass or 300g cooked chicken shredded
  • 200 g (7.1 oz) frozen peas
  • salt and freshly ground black pepper
  • 3 tbsp Greek yogurt (see Notes)
  • 1 clove garlic crushed
  • a squeeze of lemon juice
  • crusty bread to serve

Instructions

  • Heat the slow cooker if necessary. Meanwhile, heat the olive oil in a large heavy-based frying pan over a medium heat. Add the chopped onions, carrots and thyme, then gently fry on medium low heat for 15 minutes, stirring occasionally. Tip the vegetables into the slow cooker with the stock. If you’re using a carcass, add it now, breaking it in half if you need to, but don’t go crazy or you will end up with boney soup! Cover and cook for 2 to 3 hours on high until the vegetables are tender.
  • If you used a carcass, remove it now and shred any remaining chicken off the bones. Stir this back into the soup, or add the ready cooked chicken, plus the peas, then cover and cook for 30 minutes more.
  • Puree half the soup in the pot with a stick blender and season, to taste.
  • Mix the yogurt, garlic and lemon juice together, then swirl into the soup in bowls, and serve with crusty bread.

Notes

  • Freezable – the soup can easily be frozen, but without the garlic and lemon yogurt.
  • Garlic and lemon yogurt – I’d say this could be optional – I tried it with and without and it’s delicious either way. The yogurt adds a lovely fresh creamy citrus flavour.
  • Optional variations:
    • Chicken noodle version - add egg noodles near the end of the cooking time.
    • Chicken and rice - add rice 30 to 40 minutes before serving.
    • Lemon and herb - add lemon zest and fresh parsley for brightness.
    • Add greens - stir kale or spinach in at the end.
    • Chunkier rustic version - add diced potatoes or pearl barley.
  • This slow cooker roast chicken soup recipe is easily adapted if you're cooking for less or more people.

 

You might also like to try:

Nutrition

Calories: 393kcal | Carbohydrates: 35g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 632mg | Potassium: 1056mg | Fiber: 7g | Sugar: 15g | Vitamin A: 14709IU | Vitamin C: 33mg | Calcium: 95mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS batch cooking chicken soup, budget soup recipe, chicken carcass soup, comfort food soup, crockpot chicken soup, easy chicken soup slow cooker, healthy slow cooker soup, leftover roast chicken soup, slow cooker chicken soup, slow cooker roast chicken soup, winter chicken soup
Leave a star rating and comment below!