slow cooker chicken soup recipe

This slow cooker chicken soup came from a day I was craving something bright and comforting, but with a little zing. I wanted a dish that could simmer itself while I did something else—like reading or just relaxing. The unexpected addition of lemongrass and ginger gives it an Asian-inspired twist, making every spoonful feel like a warm hug with a splash of citrus.

Why this soup keeps drawing me back

It’s simple, forgiving, and smells like home. The ginger-lemongrass combo always surprises me, adding a zest that lifts even the gloomiest days. Plus, it’s versatile—add noodles, greens, or even a splash of coconut milk. It’s the kind of dish I turn to when I want something nourishing without fuss.

Breaking down the ingredients

• Chicken thighs: They’re forgiving, juicy, and shred easily—perfect for slow cooking.
• Carrots and celery: Add sweetness and crunch; they balance the savory broth.
• Garlic and ginger: Create a fragrant base; use fresh for the best punch.
• Lemongrass: Lends a citrusy, herbal note; crush to release aroma.
• Chicken broth: The foundation of flavor; opt for low-sodium if you prefer control.
• Seasonings: Salt, pepper, and optional soy sauce deepen the umami.
• Fresh herbs: Garnish with cilantro or scallions for freshness.

Essential tools for this recipe

• Slow cooker: To cook the soup slowly and evenly without fuss.
• Sharp knife: To chop vegetables and shred chicken efficiently.
• Cutting board: Provides a safe surface for chopping.
• Ladle: To serve the soup neatly.

Step-by-step guide to a comforting, fragrant chicken soup

Step 1: Gather all ingredients and equipment. Set up your slow cooker on the counter.

Step 2: Chop carrots, celery, and onions into rough chunks. Toss them into the slow cooker.

Step 3: Add chicken pieces, garlic, ginger, and a stalk of lemongrass (crushed slightly to release aroma).

Step 4: Pour in chicken broth and season generously with salt and pepper.

Step 5: Cook on low for 6-8 hours, until chicken is fall-apart tender and vegetables are soft.

Step 6: Once done, remove chicken and lemongrass. Shred chicken with forks.

Step 7: Return shredded chicken to the broth. Adjust seasoning if needed.

Step 8: Serve hot, garnished with fresh herbs or a squeeze of lemon.

Cooking checkpoints to keep in mind

• Chicken should be easily shredded and tender, not stringy.
• Vegetables should be soft but not mushy, with a vibrant color.
• The broth should smell aromatic, with hints of ginger and lemongrass.
• Soup should be hot and steaming when served, with a clear, flavorful broth.

Common mistakes and how to fix them

• Soup tastes bland.? Add more salt if the broth tastes flat.
• Vegetables aren’t soft after cooking.? Crack open the lid slightly and cook longer if vegetables are still firm.
• Lemongrass flavor is too strong.? Remove lemongrass earlier next time to prevent overpowering flavor.
• Soup lacks fresh, lively aroma.? Use fresh ginger for a brighter, more zingy flavor.

Slow Cooker Lemongrass Chicken Soup

This fragrant, comforting chicken soup is cooked slowly to develop deep flavors, featuring tender shredded chicken, crisp vegetables, and a vibrant broth infused with ginger, garlic, and lemongrass. The final dish has a clear, aromatic broth with juicy chicken and colorful vegetables, perfect for a cozy, nourishing meal.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian-inspired

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs boneless, skinless
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 1 inch fresh ginger peeled and minced
• 1 stalk lemongrass bruised and crushed
• 4 cups chicken broth low-sodium preferred
• to taste salt and pepper
• optional soy sauce for deeper umami flavor
• fresh cilantro or scallions for garnish

Equipment

• Slow cooker
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Begin by chopping the carrots and celery into rough, bite-sized chunks, then set them aside.
   
2. Place the chicken thighs into the slow cooker, along with the chopped carrots and celery.
   
3. Add the minced garlic and ginger, spreading them evenly over the ingredients.
   
4. Bruise and slightly crush the lemongrass stalk, then add it to the slow cooker to release its citrusy aroma.
   
5. Pour in the chicken broth and season generously with salt and pepper, ensuring the ingredients are submerged.
6. Cover the slow cooker with the lid and cook on low for 6 to 8 hours, until the chicken is tender and shreds easily, and the vegetables are soft and vibrant.
7. Once cooked, remove the chicken thighs and lemongrass stalk from the slow cooker. Shred the chicken into bite-sized pieces using two forks.
8. Return the shredded chicken to the broth, stirring gently to combine. Taste and adjust seasoning with additional salt, pepper, or a splash of soy sauce if desired.
9. Remove the lemongrass stalk and discard, as its flavor has been infused into the broth.
10. Ladle the hot soup into bowls and garnish with fresh cilantro or scallions for a burst of brightness.
11. Serve immediately, enjoying the fragrant, zesty broth with tender chicken and colorful vegetables.

Notes

For added richness, stir in a splash of coconut milk before serving. This soup keeps well in the fridge for up to 2 days and can be reheated gently on the stove.