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Sharing a cozy, warming recipe today, Slow Cooker Hearty Chicken Soup.
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.
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.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Soup and a cozy Tuesday night. Yes.
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.
I am so glad you all loved this Karen! Thank you so much for trying it!
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.
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
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!
I am so glad this turned out so amazing for you, Ann! Thank you!
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!!
Thank you so much! I hope you love this recipe if you get a chance to try it! Thank you so much!
This looks SO good! Can you use frozen chicken breasts in the Instant Pot?
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 ?
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…)
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 ?
Thank you Patty! I hope you love this soup!
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!
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
Is it the 868 calories for the entire pot? or for a single bowl??
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
do you think this would freeze well? I haven’t frozen cooked farro before! thanks!
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
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
If using egg noodles or brown rice, would they go in same time farro would?
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!
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
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.
Thank you so much Paulette! I am so glad you enjoyed this recipe!
I really like your soup recipes.
Thanks for sharing this
Thank you! I hope you love this!