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Leftover Roast Chicken Crockpot Soup

This hearty crockpot soup is made by slowly simmering shredded leftover roast chicken with simple vegetables and aromatic herbs. The slow cooking process results in a rich, comforting broth with tender vegetables and flavorful chicken, creating a dish that looks and tastes like it’s been simmering all day. It’s a no-fuss, satisfying meal perfect for lazy Sundays or busy weeknights.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded leftover roast chicken preferably juicy and tender
  • 3 carrots carrots diced small
  • 2 stalks celery sliced thin
  • 1 medium yellow onion chopped fine
  • 4 cups chicken broth preferably homemade or low-sodium
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley chopped, for finishing
  • to taste salt and pepper
  • 1 dash lemon juice for brightness

Equipment

  • Slow Cooker
  • Cutting board
  • Sharp knife
  • Stirring spoon
  • Ladle

Method
 

  1. Gather all your equipment: slow cooker, cutting board, sharp knife, stirring spoon, and ladle to make the process smooth and organized.
  2. Shred the leftover roast chicken into bite-sized pieces, feeling the juicy, tender texture as you pull it apart with two forks.
  3. Dice the carrots into small cubes and slice the celery thin, creating even pieces that will soften quickly and cook evenly.
  4. Chop the onion finely until it becomes fragrant and translucent when sautéed, releasing a sweet aroma that fills your kitchen.
  5. Add the shredded chicken, diced carrots, sliced celery, and chopped onions into the slow cooker, spreading them out evenly.
  6. Pour in the chicken broth, ensuring it covers the ingredients by about 2 inches, then sprinkle in dried thyme, and season with salt and pepper.
  7. Turn the slow cooker to low and cover with the lid, letting everything simmer gently for 6 to 8 hours until the vegetables are tender and the flavors meld together beautifully.
  8. About 30 minutes before serving, stir in freshly chopped parsley and a dash of lemon juice to brighten the flavors and add a fresh herbal aroma.
  9. Check the seasoning and adjust salt and pepper if needed, then turn off the slow cooker and let the soup rest for a few minutes for the flavors to settle.
  10. Use a ladle to serve the steaming soup into warm bowls, garnishing with extra parsley if desired, and enjoy the comforting aroma and tender ingredients.

Notes

For added richness, stir in a splash of olive oil or a pat of butter during the final mixing. This soup stores well in the fridge for up to 3-4 days and can be reheated gently on the stove until steaming hot.