Soup Recipes Slow Cooker

You catch the smell through the steam vent and suddenly you are starving. That slow cooker does its thing real good, filling your kitchen with a cozy kinda comfort. You remember your favorite sick day soup your grandma made and suddenly that broth depth feels like a warm hug.

You feel a little chilled but somehow that smell lifts you up. Even if you’re feeling all stuffy and cranky, you gotta admit soup is just the ticket. A big bowl steaming hot just sitting there ready to make you feel better kinda fast.

It works real good when you gotta something easy to eat that still tastes like home. When you’re stuck on the couch and don’t wanna do much, your slow cooker is the best buddy. This recipe list will get you through those messy sniffles with little fuss and big flavor.

The Truth About Fast Tender Results

• Your slow cooker’s sealing ring needs a good check before you start, or ya lose steam and time.
• Quick release on a slow cooker ain’t the same as on a pressure cooker, so just be patient and let it cook naturally.
• The float valve tells you when the cooker is pressurized but here it’s about low and slow heat moving flavors just right.
• Slow release of pressure ain’t a thing with slow cookers, but you still gotta keep lid on tight for best broth depth.
• Fast tender means veggies and chicken get perfectly soft without turning to mush if you stick to the time.

All the Pieces for This Meal

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 1 teaspoon salt
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup egg noodles
• 1 bay leaf

These ingredients all come together real nice for a cozy soup you can lean on when you’re feeling kinda crummy. Olive oil starts things off smooth. Onion and garlic bring in that base flavor you remember from your childhood kitchen. Carrots and celery add crunch first then softness as they cook.

Thyme and pepper help the soup smell inviting. Salt balances everything out so every bite feels right. The chicken broth gives the liquid a deep flavor that lasts through the slow cooking. Shredded chicken sneaks protein in without fuss. Egg noodles soak up the broth and swell into tender little pillows.

Don’t forget the bay leaf. It’s subtle but changes the whole vibe of the broth when left in to simmer low and slow for hours.

How It All Comes Together Step by Step

1. You start by adding olive oil to the bottom of the slow cooker. This helps with the veggies not sticking around the sides.
2. Next up, toss in diced onion, minced garlic, carrots and celery. Give it a little stir to mix 'em all up good.
3. Sprinkle in dried thyme, black pepper, and salt over the veggies and stir once more to spread the spices.
4. Pour in the 6 cups of chicken broth slowly, watch out for spills 'cause you want every drop in there.
5. Add the shredded cooked chicken on top of the broth so it’s all cozy but won’t get too mushy.
6. Scatter the egg noodles around last. They’ll soak up flavor and expand but don’t worry they won’t get soggy too fast in slow cooking.
7. Drop in the bay leaf. It might get lost in there but trust me it’s important for that deep flavor.
8. Put the lid on the slow cooker tight and set it for low heat if you’ve got the time (6 to 7 hours) or high heat if you’re in a hurry (3 to 4 hours). Then just walk away and let it work.

Valve Hacks You Need to Know

• Make sure the sealing ring on your slow cooker lid is clean and fits snug. It keeps the steam inside so broth doesn’t dry out.
• If you need to check on soup, don’t lift the lid too often or you’ll lose heat and add time to cooking.
• Don’t worry about float valves here cause slow cookers don’t use them but be sure the lid clicks tight.
• Quick release trick is only for pressure cookers but if you gotta cool soup fast, just carefully uncover and let air in little by little.
• If your slow cooker has a locking lid, that’s perfect for travel or if you’re moving it around the kitchen. Keeps everything sealed up tight.

When You Finally Get to Eat

When the timer beeps, you’ll wanna stir everything so the noodles and chicken get mixed up real good. The smell itself will make you wanna dig in right away.

The broth is warm and full of flavor that’s kinda rich but still gentle on your stomach. The veggies soft but still holding onto some shape. And those egg noodles? Just right, tender and comforting.

You remember why soup is your go-to whenever you feel sick or just need a little extra love in a bowl. It feels like a hug you can eat.

Don’t forget to fish out the bay leaf before serving. That tough leaf ain’t tasty but it sure does add a nice background note while cooking.

Your Leftover Strategy Guide

Leftovers gotta be handled right or they don’t last long and they gotta still taste good the next day or so. You wanna cool soup quickly after eating so bacteria won’t kick in.

First, store soup in airtight containers in the fridge. Make sure to leave a little space at the top for expansion if you wanna reheat it later. It usually stays good up to 3 days in there.

If you want longer storage, freezing is your buddy. Portion soup into freezer-safe containers and label with date. Soup can last for 2 to 3 months in the freezer. Thaw overnight in the fridge before reheating.

For reheating, use a pot on the stove over medium heat or your microwave if you’re in a hurry. Stir often to heat evenly. Sometimes broths get thicker when cold so you might wanna add a splash of water or broth when warming.

Your Most Asked Questions Answered

• Can I use frozen chicken for this soup? You can but it’s better to use cooked shredded chicken so it doesn’t get mushy. If using frozen, thaw it first before adding.
• Why does my soup take longer sometimes? Slow cookers vary a lot. Lid tightness and sealing ring condition mess with cooking time. Also your veggies and chicken size can change it.
• Can I swap egg noodles for other pasta? Sure, but egg noodles hold up kinda best here. Other pasta might get mushy faster or soak broth differently.
• What’s the deal with the bay leaf? It’s not for eating but it adds deep earthy flavor while soup cooks slow. Always remove before serving.
• How do I avoid soggy veggies? Cut them a little bigger than usual and don’t lift the lid much while cooking. That helps keep broth depth and veggies firmer.
• Can I double the recipe? Yes, just make sure your slow cooker is big enough and cooking time might get a bit longer due to volume.

10 Sick Day Soup Recipes to Make In the Slow Cooker

This cozy slow cooker chicken noodle soup is packed with tender veggies, comforting noodles, and deep rich broth to soothe you on your sickest days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 280 kcal

Equipment

• 1 Slow cooker

Ingredients

  

Main ingredients

• 1 tablespoon olive oil
• 1 onion diced
• 2 cloves garlic minced
• 3 carrots sliced
• 2 stalks celery sliced
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 1 teaspoon salt
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup egg noodles
• 1 bay leaf

Instructions

 

Instructions

• Add olive oil to the bottom of the slow cooker to prevent sticking.
• Add diced onion, minced garlic, carrots and celery. Stir together.
• Sprinkle in dried thyme, black pepper, and salt. Stir once more.
• Pour in chicken broth, then add shredded cooked chicken, egg noodles, and bay leaf. Cover and cook on low for 6–7 hours or high for 3–4 hours.

Notes

Don’t forget to remove the bay leaf before serving. Store leftovers properly for best results.