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Slow Cooker Chicken Soup

Makes 4 Servings

Macros: 161 Cal, Fat 4g, Carbs 6g, Fibre 2g, Protein 24g


2/3 Yellow Onion (diced)

2 2/3 stalks Celery (diced)

2 Carrot (medium, chopped)

2 tsp Rosemary (fresh)

151 grams Chicken Breast (boneless, skinless)

302 grams Chicken Thighs (boneless, skinless)

Sea Salt & Black Pepper (to taste)

4 cups Water (or broth)


  1. Add all ingredients to the crock pot and cook on low for 6-8 hrs.

  2. Once chicken is cooked through, transfer it to a large bowl and shred it with two forks. Return the shredded chicken to the crock pot and let it soak for at least 5-10 minutes before serving. Adjust seasoning as needed.


More Carbs: Add chopped potatoes or cooked rice/pasta. You can also mix in raw pasta about 15 minutes before serving.

Leftovers: Refrigerate in an air-tight container up to 3-4 days or freeze up to 6 months. Omit pasta and potatoes if you plan to freeze.

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