Crock Pot Chicken Soup

Crock Pot Chicken Soup is one of the easiest soup recipes that I will ever share. Being a busy mom of five children, I often look for meals that are simple. 

Getting a delicious and nutritious meal on the table is a daily goal for me. Back in the day when my kids were young and had crazy sports schedules, I started using the crock pot more often, especially in the colder months.  Even though it was always very important for us to sit and have dinner together as a family, that wasn’t always possible.  Sometimes my husband would be traveling, and there would be multiple sporting events and after school activities would be on the schedule. So, having a crock pot dinner on the counter would be the best I could do.  Plus the teenage kids who drove could grab a hot bowl of soup before a practice and then drive themselves (while I played taxi driver to the younger kids).  Soups like this made nights like those possible!!!!!

I hope you will try this one.  Also....This soup also freezes very well!!! 

Crock Pot Chicken Soup (Serves 6)


1 tbsp. Olive Oil

1 Medium Onion (5 oz), chopped

3 Carrots (8 oz), peeled and diced

3 Celery Stalks, (5 oz), diced

3 Chicken Breasts (about 2 lbs), cleaned and trimmed

6 Cups Low Sodium Chicken Broth

3 Sprigs Fresh Rosemary

⅛ tsp. Red Pepper Flakes

1 ½ tsp. Salt

1 tsp. Black Pepper

1 Garlic Clove, grated

1 Bay Leaf

Pecorino Romano Cheese End

2 Cups Fresh Spinach, chopped

¾ lb. Small Pasta

Grated Pecorino to top the soup


Put your crock pot on the high setting.  Add in the oil and the onions and let them get warm while you are chopping the carrots and celery.  

Add the carrots and celery to the crock pot.  

Clean and trim the chicken breast and sprinkle with salt and pepper on both sides.  

Place the breast on top of the celery and onions.

Next add in the chicken broth, rosemary sprigs, red pepper flakes, salt, pepper, grated garlic, a bay leaf and a Pecorino cheese end.   

Cook on high for 4 hours.  At the 3 ½ hours mark take the chicken out and shred using two forks.  Add it back to the soup.

Add in the spinach and cook for 30 more minutes. 

In the meantime, boil your pasta water and then cook the pasta.  Side note..You can cook the pasta in the soup.  I don’t because to me it gets too mushy especially if there are leftovers.

Serve the soup with some pasta and top with grated Pecorino.
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