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Sharing a cozy, warming recipe today, Slow Cooker Hearty Chicken Soup.

Slow Cooker Hearty Chicken Soup | halfbakedharvest.com #crockpot #soup #healthy #recipe

Say hello to the warmest, coziest most perfect home cooked bowl of chicken soup. It’s full of colorful veggies, good for us protein, and is sure to take care of just about any cold that winter throws your way.

You’ll LOVE it.

If you couldn’t tell, I am so exited about today’s recipe, and not just because it’s delicious, but also because it comes from a really cool cookbook, the Share Cookbook. If you guys remember, I’ve been teaming up with my friends over at The Little Market a lot this year (did you see my Valentine’s Day post?). The Little Market is one of my favorite nonprofit brands that’s helping to empower women. They carry home goods from female artisans around the world. They recently added a few new cookbooks to their list of gorgeous products and I cannot wait to tell you guys about them and help to spread the word.

The coolest talking point about these cookbooks is the fact that each cookbook helps to support a different cause. The Share Cookbook supports Women for Women International, The Immigrant Cookbook supports the ACLU Immigrants’ Rights Project, and the Soup for Syria Cookbook helps fund food relief efforts through the United Nations Refugee Agency UNHCR. Pretty amazing, right?

Aside from the incredible causes these cookbooks help to support, they are also incredible in the fact that each book is filled to the brim with delicious recipes. It’s safe to say that I had a very hard time picking just one recipe to share with you guys. I went back and forth for days about what to make because so many of the recipes sounded so delicious, but in the end, the cold snowy weather got the best of me, and I went with a cozy bowl of chicken soup from the Share Cookbook. All I have to say is that is was a really good decision.

This soup is beyond good.

Slow Cooker Hearty Chicken Soup | halfbakedharvest.com #crockpot #soup #healthy #recipe

What caught my eye about this particular soup recipe was its use of vegetables and herbs. Unlike a lot of chicken soup recipes, this one is packed full of veggies, like onions, carrots, and parsnips, and it uses a wide mix of herbs that make the soup extra flavorful.

The original recipe is made for the stovetop, but I ended up adapting it for the slow cooker to make things a little simpler. Plus, I just love the idea of chicken soup slow cooking all day long. I mean, the smell alone is worth making this. Like most slow cooker recipes, you add all the ingredients to your slow cooker, forget about it, and come home to the best home cooked soup. Add farro and you’re done.

So easy, super healthy, and even more delicious.

The only way to make this soup better is with a side of crusty bread, which I highly recommend doing.

Slow Cooker Hearty Chicken Soup | halfbakedharvest.com #crockpot #soup #healthy #recipe

Slow Cooker Hearty Chicken Soup | halfbakedharvest.com #crockpot #soup #healthy #recipe

Slow Cooker Hearty Chicken Soup | halfbakedharvest.com #crockpot #soup #healthy #recipe

I ended up letting this slow cook all day on Sunday while filming new HBH cooking videos with my brother Malachi, who films and edits all of HBH’s videos that you see on the site. Kai has a bad cold and said the only thing that sounded good was chicken soup. So, I threw this into the slow cooker and by the time we finished filming for the day, the soup was ready. I served up a couple bowls and we both agreed that it’s truly the perfect chicken soup, we especially loved the fresh topping of cilantro at the end.

I had leftovers, so I packed them up and saved them for lunch the next day and I swear the soup got better as it sat. One tip if you do end up having leftovers, or plan to make this for meal prep, I recommend either removing the farro (you could also use pasta) from the soup before storing or just cooking the noodles separately and adding them to your bowl before serving. The hot broth will be enough to rewarm the farro. If you leave the farro in the soup, the farro will soak up a good amount of the broth.

Also? It’s not in these pictures, but I ended up topping my bowls of soup with stove popped popcorn. I know it sounds odd, but this is something my mom has always done with soup and it’s honestly the best soup topper ever.

You have to try it.

Slow Cooker Hearty Chicken Soup | halfbakedharvest.com #crockpot #soup #healthy #recipe

Slow Cooker Hearty Chicken Soup

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 6 cups low sodium chicken stock
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 onions, chopped
  • 4 carrots, chopped
  • 2 parsnips, chopped
  • 2 ribs celery, chopped
  • 2 leeks, chopped
  • 8 peppercorns
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2-3 pounds bone-in chicken breasts or thighs
  • kosher salt and black pepper
  • juice + zest of 1 lemon
  • 3/4 cup dry farro
  • 1/2 cup fresh cilantro and or mixed herbs

Instructions

  • 1. In the bowl of your crockpot, combine the chicken stock, butter, olive oil, onions, carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, and a pinch each of salt and pepper. Add the chicken. Cover and cook on low for 5-6 hours or high for 4-5 hours.
    2. About 45 minutes before serving, remove the chicken from the soup. Remove the herbs and discard. Stir in the lemon juice and zest, plus the farro. Shred the chicken and stir it back into the soup and cook until the farro is tender.
    3. Divide the soup among bowls and top with herbs. Serve with a hunk of bread. 

Notes

Stove-Top
 Heat the butter and olive oil in a large pot over medium heat. Add the onions and cook until softened, about 8 minutes. Add the carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, chicken stock, and chicken. Cover and bring to a boil, then reduce the heat to low and simmer uncovered for 2 hours. Shred the chicken. Stir in the lemon juice and zest, add the Farro and cook 25-30 minutes. Serve as directed. 
Instant Pot
Follow the slow cooker directions. Cover and cook on high pressure for 15 minutes and then use the quick release to release the steam. Shred the chicken, add the lemon and farro and cook on sauté until the farro are soft, about 15 minutes. Serve as directed. 
 *Adapted from Share Cookbook

Slow Cooker Hearty Chicken Soup | halfbakedharvest.com #crockpot #soup #healthy #recipe

Soup and a cozy Tuesday night. Yes.

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Comments

  1. 2 stars
    The amount of leeks in this soup is overkill. Also I double checked the recipe because lack of flavor is never a problem with HBH recipes but this soup was totally bland

    1. HI Courtney! I’m so sorry that this recipe wasn’t enjoyed, please let me know if there’s anything I can do to help with this! xTieghan

    1. Hey Elizabeth,
      Yes, this soup is totally fine to freeze! I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    Seriously the best chicken soup ever! Made it twice already, third time will be this week . Question though, could I put in a whole chicken instead of pieces?

    1. Hey Kelly,
      Thanks a lot for giving this recipe a try, I am delighted to hear that it was enjoyed! Sure, a whole chicken would work. xTieghan

    1. Hey Rachel,
      Yes, I use the whole leek. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. This is the BEST chicken soup hands down! It’s rich and flavorful, and the chicken fell off the bone!!

    1. Hi Ibelis,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  4. 5 stars
    The soup was delicious and nutritious I used to know. I’m not sure if I cook as well as you do? I will try this for my small family. Thank you for sharing!

  5. I’ve been making this on repeat for the past few months using your stovetop method. It is amazing! I’ve been using a whole spatchcock chicken (Whole Foods makes it easy!) and doubling the amount of stock. I do a few quick pulses with the imersion blender after the farro is cooked (to trick my kids into eating more vegetables since they can’t pick them out as easily) and it is so good! Your recipes are beyond delicious!

  6. 5 stars
    This was so delicious! Cooked it in the instant pot and it came out great! Only changes made were that I substituted farro for pearled couscous (because I forgot to get farro, was still great) and I didn’t have any rosemary.Loved all the flavors and the use of the leek and parsnip which Ive never cooked with before! Would make again!

    1. Hi Melissa! I am so happy this recipe turned out so amazing for you! Thank you so much for trying this one! xTieghan

    1. Hi Tracey! Yes, this will still freeze. I would not reduce the liquid, brown rice require a lot of liquid and cooking time, so you can leave the recipe as is! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi there! You can leave the skin on or off, I prefer skin off, but pleas do what you will love most! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  7. 5 stars
    I have been converted. My whole family and I came down with a nasty cold on the same day. Threw everything into the crockpot and took a nap. Not really a chicken fan ergo not a fan of chicken soup, but let me tell you this hands down the best I have ever had and I can wait to eat it again. Didn’t put in the pasta since we ate it with bread, and unfortunately didn’t have cilantro

    1. Hi Kelly! I am so glad this turned out so well for you and your family! I hope you are all feeling better! xTieghan

    1. Hi Rachel! I do not calculate the nutritional information for my recipes..I am sorry about that! I try to focus more on using whole and healthy foods! xTieghan

  8. 5 stars
    Wow – this soup is so delicious! I made it yesterday and my husband and I loved it. It was just the recipe I was looking for – a really flavorful chicken soup. The mix of herbs is great and the parsnips add a really nice depth of flavor. I noticed that the recipe did not have much salt, which I thought was fine. Everyone’s preference with regard to salt is different. I like recipes that don’t call for a lot of salt, that way I can add it to taste at the end. This recipe is definitely a keeper that I will make again and again. Thank you !

  9. How well does the farro reheat? Does it absorb a lot of liquid? If i make this a night ahead, does it reheat well?

    1. Hi Carrie! The farro reheats nicely. It will absorb some of the liquid, but you can add a splash more broth of you would like to thin the soup the following day. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  10. Hi Tieghan,
    for this recipe you call for bone-in chicken, can you use skinless boneless chicken thighs? Would it make any difference?
    Thank you so much
    Heather

    P.S. I really love your recipes, books and instagram:):)

    1. Hi Heather! Skinless thighs will be delicious!! No changes needed, they will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Claire! This will serve 6-8. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  11. Made this and it was great! Some of the reviews below say that it doesn’t have much flavor, and I found the same thing – but if you make the recipe as is – there’s not enough salt. For all the veggies and meat that are in this, using full sodium chicken stock is a better alternative, and you’ll still likely have to add salt to taste.

  12. 5 stars
    I was skeptical about the lemon and cilantro, but don’t skip it! It did such a fantastic job of enhancing the flavour of this soup! I will make it again for sure!

  13. Have had a go at this and it’s current simmering away in the slow cooker, however there is loads 😉 which is great, question is can I freeze it and reheat?

    1. Hey Debbie! Yes, this soup freezes so well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  14. Hi! So I was very excited about the soup but what ended up happening was her veggies/farro absorbed all the broth ! No liquid left 🙁 any ideas as to how ? I did instant pot and added the farro all the way at the end for 10min under sauté.
    Thanks!

    1. Hey Val, that is really odd. Did you use the correct amount of broth? Was there anything different about the way you made this recipe? Next time, just use 1-2 more cups broth if the same thing happens and make sure to season well with salt and pepper so that the soup does not loose flavor. Please let me know if you have any other questions. I hope this helps!! Thank you! xTieghan ??

  15. 5 stars
    I made this in the instant pot. I substituted the farro for pot barley. My husband could not get enough of it. Thanks for the recipe and the beautiful photography.

  16. 5 stars
    Wow! So so good!! I made it the stovetop method. I used boneless, skinless chicken. I added two cloves of minced garlic and did not add the farro because by the time I remembered to add it, it was getting late and I didn’t want to wait any longer to serve dinner. My husband loved it. I had leftovers for lunch. Drool worthy! Will definitely be making this one again!!

    1. HI! Yes, the chicken should be added raw. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  17. My soup was really watery and ended up having no flavour ??? what did I do wrong?
    I ended up adding pasta

    1. Hi Ashleigh, was there anything you changed or did differently when making the recipe? Any details you can provide me will be helpful in problem solving. It is hard to know what is happening without being in your kitchen with you while cooking.Thank you! xTieghan

    1. Hi there! I recommend quinoa or brown rice. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  18. 5 stars
    So easy and delicious! I added pasta instead of Farro (because I couldn’t find it in stores here (Australia)), and I halved the recipe and still got 3 servings. Maybe because of the pasta, it wasn’t as soupy as I was expecting, but it’s still really good. 10/10 will make again.

  19. 5 stars
    Like you said, this soup was better on day two, or three. I made it on Sunday, and ate some again today (TuesdayY. Delicious! Thicker and richer broth. So yummy. Thank you! I love your recipes.

  20. 5 stars
    I am not a herby person and I also didn’t have he herbs mentioned, so instead I went for more of an Indian flavour with some cumin and curry. Soooo good.

  21. Plan to make this this weekend for a sick friend. I’d like to sub in egg noodles. Do you think that would be okay and about how many noodles would you use? 16 oz?

    Thanks so much

    1. Hi there! Egg noodles will be great and yes, 16 ounces! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTiegha

  22. 4 stars
    Great soup. Loved by all who tried it. Even wanting some to take extra home with them. It feels so good to eat – I’m sure our bodies were thanking us for taking such good care of them. I’m about to make it again. Delicious.

  23. 5 stars
    Fab recipe. I am currently making this for my weeks worth of lunch time soup for work. Should I freeze 2 days worth or would it be ok in the fridge until Thursday? Thanks.

    1. Hey Same! This will be fine in the fridge until Thursday. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  24. 5 stars
    Loved this easy, yummy soup! Perfect for a Michigan winter too…and a Monday night! Thank you for always Sharing your delicious meals! Love your blog, photos and recipes!

  25. 5 stars
    AIMEE: I, too, had a bad experience with parsnips, also. I cannot even stand to smell them LoL… I served them at Thanksgiving one year (never tasting them before). I roasted them in the oven and they looked devine…. however just their smell, alone, was a turn-off for not only me, but our entire family. Those that even took some, after one taste, left the rest on their plate. Had to trash the rest. I felt terrible. I will never serve something I have not tried myself to family. Tieghan, this soup looks so good. I amnot much of a “chicken soup” fan (too much Campbells CS as a child I guess), but this homemade version looks very yummy– minus the parsnips. Even the addition of a little fresh corn or noodles might be good. I love your website and recipes!!!! I tell all my friends and family about it!!

    1. HI! Yes, you can use frozen chicken, but add an addition 10-15 minutes of cooking time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  26. 5 stars
    My wife and I made this soup a bunch of times last year–it is so delicious we were completely addicted! We were considering making this for family who are coming in to visit for several days over the holidays but I’m curious about the servings. I vaguely remember that it made a ton (I thought my wife and I could get several meals out of a batch) but you list servings as ‘4.’ Is that a typo or am I just misremembering how much it makes? Thanks for any thoughts you have on it! (I’d be looking to feed 5 people with a batch but am now thinking that this won’t be enough as a main course…)

  27. 5 stars
    I will make this tomorrow. Sounds delicious. This time i’ll make Turkey vegetable soup as I have it left over from Thanksgiving. I always cook my noodles separate so as not to use all the broth up. Those noodles are thirsty ….thanks ?

  28. What size crock pot did you use to make this? Recipe looks absolutely incredible. Have all the ingredients (although boneless skinless thighs) and can’t wait to make this on the stove later. The perfect soup for a foggy gloomy PNW night!

    1. I use a 7 quart crockpot. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

    1. Hi! It is for the entire recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  29. Hi! I can’t wait to try this recipe this weekend 🙂 I was wondering, would substituting the farro with brown rice work? Or is quinoa really the best option? I’ve never cooked with farro and have huge tubs of brown rice so am wondering if I can get lucky and use up what I have! Thanks xx

    1. HI! I think brown rice sounds incredible. Great idea! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  30. Did you start with raw chicken? What do you think of using corn instead of farro (I don’t have it)? This recipe looks delicious!

    1. HI! Yes, I start with raw chicken and I am sure corn will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  31. 4 stars
    I made this tonight for my family on the stove top. It was easy to follow and prepare. I used half a lemon and pasta as I didn’t have farro. It is delicious and I will definitely make it again.

    1. Yes, this freeze really well. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    2. Hi! Yes, this freezes beautifully! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  32. Hi! This looks delicious as all your recipes do! If I omit the butter and do only 2 T of olive oil total, do you think it will affect the flavor that much?

    1. Hi! I think that should be just fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  33. 5 stars
    This was wonderful!!! We did it with a mix of thighs and breasts and thought it was perfect. The lemon ans rosemary really make it. Thank you!

  34. Hi girl!

    How much tarragon do I use? I do not see it in the ingredients section. Hope to hear from you soon!

    1. So sorry, that was a typo. No Tarragon in this recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. Sorry, that was a typo. No tarragon. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  35. LOVE that these cookbooks support different causes! So cool! This soup looks so warm and cozy! Perfect dinner on a cold night!!

  36. 4 stars
    What a good soup! My toddlers inhaled it and asked for seconds. I had never cooked with farro or leeks before, so thanks for expanding my horizons.

  37. Quick question. In the instructions, under stove-top and instant pot you mention adding the noodles. Would I cook for the same amount of time if I were using the farro? I’m mainly talking for the Instant Pot. Thanks! This is on my menu for next week because winter seems to be lingering a bit longer than expected in KY.

    1. HI! Yes, cook for the same amount of time for the farro, I fixed the recipe. So sorry for the confusion. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  38. 5 stars
    I love all the veggies and the farro in this Tieghan. Thanks so much for sharing this recipe and the cookbook here at HBH. I’ll need to check it out. Love the idea of the popcorn as a topping for the soup too!

  39. Hey Tieghan,
    I love this soup and the pictures (I like the white background and clean look). Also, I really love the cookbook and it’s cause. That seems like a lovely Easter or early Mother’s Day gift. Maybe I can make this soup for my mom when I visit next week. 🙂 I’m sorry Kai has a cold. Hopefully the soup helped!
    Sleep well and stay warm.

  40. Okay, so I had a bad experience with parsnips, totally weird I know, and I haven’t really gone back to them, but this chicken soup looks too good to pass up, especially with it being hearty!

  41. 2 stars
    Bummer! Made this tonight as written (accidentally forgot the butter though) and it was not good, which is sooooo odd because every single one of your recipes I’ve made have been nothing short of spectacular. Not sure what went wrong here? It was watery, not broth-y like your photos and hardly had much flavor at all. The ingredients filled my standard crockpot to the brim, which was fine, but there were so many veggies that the ratio seemed a little off. BUT, I guess I can’t successfully replicate each recipe 100% of the time, right? Your recipes are LOVED in our household, so no love lost here. Thanks for always creating spectacular dishes even if this one didn’t hit the spot for me. 🙂

    1. Hey Sherry, I am so sorry this was not for you. Honestly, I really can’t think what might of went wrong. At what time did you add the farro. Hoping I can help, but it might just be this recipe is not for you. Again, so sorry! Please let me know if you have other questions. Thank you for all the kind words! 🙂

  42. 5 stars
    I love your recipes. I’ve made several of them. And I was absolutely thrilled to watch Red win the Gold Medal! I was extra happy for many days after that.

    I do want to tell you that for some reason, for the last two weeks, your website will freeze and then go blank and then reload. A message appears that says “This webpage was reloaded because a problem occurred.” I use an iPad, the Safari browser, or an RSS reader for your website. The error has occurred on both. Yours is the only website doing this. So I’m passing this along to you in the hope that you can pass it along to your IT people. Thanks so much for all your inspiration!

    1. Hi Jennifer! I am so glad you are enjoying my recipes and were able to watch Red! Thank you so much for letting me know, I will try to resolve this problem!

    1. Yes, quinoa will be great. You should only need to cook the quinoa 20-30 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  43. This looks delicious! Is the butter absolutely necessary? I’m lactose intolerant. Could I use Ghee or just more olive oil?

    1. You can just omit the butter. no big deal. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. I used bone-in. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  44. 5 stars
    perfect recipe for today. expecting 12 inches of snow tonight into tomorrow so a warm bowl of chicken soup will be very welcome. thanks for sharing

  45. This looks amazing, T! I really love having cozy soups like this during the late weeks of Winter when Spring is taking forevvvvvvvvvver to come. Thanks for sharing!

  46. 5 stars
    This looks amazing!! And I love all of the different
    Veggies! Prepping this today for tomorrow’s Crock Pot dinner!! I’m giving this 5 stars upfront because there’s no way this could be less than awesome!

    1. I used bone-in, but skinless, but honestly anything will work. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  47. Did everyone make it back ok, from the games? That is going to come in handy for the second storm the east coast is about to endure