🍲 Soup Recipe to Make in the Slow Cooker This Winter – Warm, Hearty & Effortless Comfort in a Bowl ❄️🔥
October 11, 2025 – By Olivia Beauty
Why it’s great: Classic comfort soup. Chicken becomes tender, the broth is flavorful, and it’s nearly hands-off.
Ingredients (serves ~6–8):
2–3 chicken breasts or thighs (boneless or bone-in)
4 cups (≈ 1 L) chicken broth
1 large onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
Salt & pepper to taste
~2 cups egg noodles (or pasta of your choice)
Fresh parsley for garnish
Steps:
Place chicken, broth, onion, carrots, celery, garlic, thyme, parsley, salt & pepper into the slow cooker.
Cook on low for 6–7 hours or high for 3–4 hours.
If pasta isn’t cooked inside (many prefer to cook separately), cook noodles separately until al dente, then add to bowls when serving. Alternatively, add pasta to the slow cooker during the last 30 minutes (monitor so it doesn’t get mushy).
Remove chicken, shred it, then return to the soup. Adjust seasoning, garnish, serve hot.
Tips & variations:
Use bone-in chicken for more flavor.
Add a squeeze of lemon juice at the end for brightness.
You can include peas or corn in the last 30 minutes.
For gluten-free version, use GF pasta or rice.
2. Slow Cooker Broccoli Cheese Soup
Why it’s great: Cheesy comfort + veggies. A favorite for colder days.
Ingredients (serves ~6):
4 cups broccoli florets (fresh or frozen)
1 onion, chopped
2 carrots, diced
3 cups chicken or vegetable broth
1 cup heavy cream or milk
2 cups shredded sharp cheddar cheese
1–2 tbsp butter
2 tbsp flour (optional, for thickening)
Salt & pepper
Steps:
Add broccoli, onion, carrots, and broth into slow cooker. Cook on low for 4–5 hours (or until veggies are soft).
In a separate small pan, melt butter and whisk in flour to make a roux (optional) or simply stir cream in.
Stir the cream (or the butter-flour mix) into the soup, then add most of the cheese, reserving some to top later.
Let it melt and combine. Use an immersion blender (or regular blender in batches) to partially purée so some texture remains.
Serve topped with extra cheddar, a swirl of cream, or croutons.
Tips & variations:
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