Crock Pot Chicken Soup Recipes

Steps:

• Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker.
• Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.

Steps:

• In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
• Place whole chicken on top of vegetables.
• Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
• Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
• While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
• Skim fat from soup and discard. Return chicken to soup to serve.

Steps:

• Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
• About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
• Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.

Steps:

• Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
• Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
• While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

Steps:

• Combine all ingredients in greased 4 1/2 to 6 quart slow cooker
• Cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly).
• Top with shredded pepper or monterey jack cheese, guacamole or sour cream.
• Serve with tortilla strips or chips, sometimes I even make cheese quesadillas.
• VARIATION- Add 1 c shredded carrots or zucchini at beginning of cook time.

Steps:

• Put all ingredients in crock pot.
• Cook on high for 6 to 8 hours.

Steps:

• Rinse chicken and pat dry with paper towels; set aside.
• In a 4 quart crock pot, combine onion, carrots, celery, potatoe, and 3 Tablespoons of the parsley.
• Add chicken, then pour in tomato sauce and broth.
• Cover and cook at low setting for 7 to 8 hours. Chicken and potatoes should be tender when pierced with a fork.
• Lift out chicken and place on cutting board to cool to touch.
• Next, skim and sicard fat from broth mixture. Stir in corn and turn crock pot to high heat. Cover and cook for additional 15 minutes.
• Once chicken is cool, dicard bone and skin. Tear chicken into bite size pieces.
• Return chicken to crock pot and sliced zucchini to broth; cover and cook until zucchini is tender (about 10 to 15 minutes).
• Season soup with salt and pepper.
• Before serving, sprinkle the remaining 1 Tablespoon of parsley on top of soup.

Steps:

• Toss the carrots and celery together in a slow cooker. Add the dill, thyme, bay leaf, onion and 1/2 teaspoon salt.
• Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and place them on top of the vegetables. Add the chicken broth. Cover and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the rice. While the rice warms through, remove and discard the chicken skin and bones and shred the chicken (it will mostly fall apart on its own).
• After the 15 minutes, turn off the slow cooker and remove the dill and thyme stems and the bay leaf. Add the shredded chicken and 1 tablespoon lemon juice. Taste and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped dill. Serve hot topped with whole dill fronds.

Steps:

• Combine all ingredients in your crock pot, cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
• NOTE 1: If cooking on High, place celery in dish in microwave with 1 tbsp water, cover and microwave until celery is slightly soft before adding to crock pot.
• NOTE 2: If soup is a little too thick, add more water and allow to cook for an additional 15 minutes.

Steps:

• Cut up onion, carrots and celery and place in bottom of crock pot.
• Put cut-up chicken on top.
• Pour white wine and chicken broth over all.
• Sprinkle with salt, pepper, garlic and basil.
• Cook 8 hours on low.
• Remove chicken and cool.
• Debone chicken and cut up into bite size pieces.
• Cook rotini according to package directions.
• Add chicken and noodles to crock pot.
• Stir.

Steps:

• Put everything into the crock pot EXCEPT for the noodles.
• Cook on low for 7-8 hours.
• Remove chicken and shred.
• Replace chicken back into crock pot.
• Add noodles and cook on high for 1/2 hour or until cooked, depending on your crock pot.