Slow Cooker Soup

Why Make This Recipe

Slow Cooker Soup is a comforting dish perfect for any day. It’s easy to prepare and fills your home with delightful aromas. Using a slow cooker means you can set it and forget it, making it great for busy days. The soup is also healthy and can be customized to include your favorite vegetables.

How to Make Slow Cooker Soup

Ingredients:

• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• 2 cups of your choice of vegetables (e.g., green beans, potatoes, corn)
• Optional: herbs such as thyme or parsley

Directions:

1. In a slow cooker, combine the onion, garlic, carrots, celery, vegetable broth, diced tomatoes, and bay leaf.
2. Season with salt and pepper.
3. Add in any additional vegetables you prefer.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Before serving, remove the bay leaf and stir in any fresh herbs if using. Enjoy!

How to Serve Slow Cooker Soup

You can serve Slow Cooker Soup in a bowl with a sprinkle of fresh herbs on top. It pairs well with crusty bread or crackers. For a heartier meal, consider adding a side salad.

How to Store Slow Cooker Soup

Let the soup cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup for longer storage. Just make sure to leave some space in the container as the soup will expand when frozen.

Tips to Make Slow Cooker Soup

• Chop your vegetables into uniform sizes for even cooking.
• Feel free to experiment with different vegetables and herbs.
• If you like a thicker soup, you can puree a portion of it before serving.

Variation

You can make this soup with chicken broth instead of vegetable broth for a non-vegetarian version. Adding beans can increase the protein content, making it even heartier.

FAQs

Can I use frozen vegetables?
Yes, frozen vegetables work well in this recipe. Just toss them in at the beginning with the other ingredients.

How long can I keep leftover soup?
You can keep leftover soup in the refrigerator for up to 3 days or freeze it for up to 3 months.

Can I cook the soup on a stovetop instead?
Yes, you can. Simply simmer the soup on the stovetop for about 30-40 minutes, or until the vegetables are tender.

Slow Cooker Soup

A hearty and comforting slow cooker soup recipe perfect for a chilly day. This easy-to-make dish allows flavors to meld beautifully with minimal effort, resulting in a delicious meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 bowls

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 6 cups Chicken broth
• 1 (14.5 oz) can Diced tomatoes undrained
• 2 tablespoons Tomato paste

Vegetables

• 2 large Carrots chopped
• 2 Celery stalks chopped
• 1 medium Yellow onion chopped
• 2 Garlic minced
• 2 medium Potatoes peeled and diced

Protein & Herbs

• 1.5 pounds Boneless, skinless chicken breasts
• 1 teaspoon Dried oregano
• 0.5 teaspoon Dried thyme
• 1 Bay leaf

Seasoning

• 0.5 teaspoon Salt or to taste
• 0.25 teaspoon Black pepper or to taste
• 2 tablespoons Fresh parsley chopped (for garnish)

Equipment

• Slow Cooker
• Cutting Board
• Knife

Method

 

Preparation

1. Combine all ingredients, except fresh parsley, directly into the slow cooker.
2. Cover the slow cooker and cook on a low setting for 6-8 hours, or on a high setting for 3-4 hours, until the chicken is tender and vegetables are soft.

Finishing

1. Carefully remove the cooked chicken, shred it using two forks, and then return the shredded chicken to the slow cooker.
2. Stir the soup well, remove and discard the bay leaf, and garnish with fresh parsley just before serving.

Notes

For a creamier soup, blend a portion of the soup before serving, or stir in a splash of cream or coconut milk at the end. Adjust seasonings to taste.