Waking up to a frosty morning on our Maine farm is the unofficial signal—crockpot season has arrived! There’s something so comforting about setting up dinner while the house is still quiet. By the time everyone’s up, the aroma filling the kitchen is like a cozy hug.
Chicken soup is the epitome of a no-fuss dish. You can play around with the ingredients based on what’s in your garden or what’s left in the fridge. But let me share some pro tips to elevate your soup game:
Toss in your noodles or rice just before you’re ready to serve. This stops them from turning into a starchy mess and gives the soup a touch of elegance.
Keep some fresh herbs on the side and add them in last minute. It really brightens up the flavors.
Serve it with some crusty bread—be it rolls, toast, or breadsticks. The crunch is the perfect companion to your soup’s warmth.
My Go-To Crockpot Chicken Soup Recipe
4 chicken breasts (or equivalent in thighs) (a rotisserie chicken also works great)
1 onion, chopped
3 carrots, chopped
3 celery stalks, chopped
4 cups chicken broth
A handful of herbs like rosemary, thyme, or sage
Salt and pepper to taste
Add all the ingredients to the crockpot.
Cook on low for 6-7 hours or high for 3-4 hours.
Shred the chicken right in the pot before serving.
And there you have it! An easy, adaptable recipe that lets the slow cooker do most of the work, giving you more time for other things—like picking fresh herbs from the garden!