Chunky Chicken Soup

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June 26, 2016

A winter warming chicken soup 🙂
We like to make this on Sundays and leftovers are perfect for quick, healthy lunches throughout the week.

  • Prep: 15 mins
  • Cook: 8 hrs
  • Yields: 10 serves


Base recipe

1kg Chicken thigh fillets, diced

1 cup Potato, diced

1 cup Sweet Potato, diced

1 cup Celery (include leaves), diced

1 cup Zucchini, diced

1 cup Carrot, diced

1 cup Corn Kernals

2 eschalot/Spring Onions(Green part only), sliced

2 handfuls Spinach leaves

Pinch Cracked Pepper

1 tblspn fresh Thyme

1 tblspn fresh Parsley

2L Chicken Stock

Optional Extras

2 or 3 cloves garlic, crushed

1/2 cup Onion, diced

Remainder of Spring Onion /eschalot, sliced


1Place all ingredients in slow cooker bowl.

2Cook for 8hrs on low (Contempo 5.5L sc)

3Serve with crusty bread or over rice noodles


1Base recipe is FODMAP friendly, if you don't require this add the optional extras

Submitted by Felicity Barnett


8 Reviews

Sure could Alison


June 27, 2022

Could you use chicken legs for this recipe? Thanks


March 19, 2020

I love this soup. I use a Thai flavoured chicken stock and add a little chilli for some heat. It freezes really well and is always a crowd pleaser.

Felicity Barnett

November 21, 2019

I’ve breast fillets and tenderloins before but find that thighs tend to stay moister than breast fillets.

You could do 4hrs high although we find long and slow cook (using low) gives a much better flavour overall and the chicken shreds nicely


November 20, 2019

could you put breast in and shred it at the end? Would 4 hours high be okay or low 8 hours Is better? thanks

Yes you can, I just find breast to be a more dry outcome


April 13, 2019

Can you use breast instead of thigh? Thanks

Samantha Cooper

April 26, 2018

Made this and it was delish. I added bacon, mushroom to it. Served it with a crusty roll. I used 500g chicken so i halved the stock.

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