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.

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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.

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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.

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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 chicken soup is made in the slow cooker, combining tender shredded chicken thighs with vibrant flavors of ginger, garlic, and lemongrass. The soup features a clear, aromatic broth with soft vegetables, offering a comforting yet zesty experience that can be customized with noodles or greens. It’s a fuss-free, nourishing dish perfect for relaxing days or when you want a flavorful meal without much effort.

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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

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 grated
• 1 stalk lemongrass crushed slightly to release aroma
• 4 cups chicken broth low-sodium preferred
• to taste salt and pepper
• 2 tablespoons soy sauce optional, for deeper umami
• fresh cilantro or scallions for garnish

Equipment

• Slow cooker
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Gather all ingredients, then set up your slow cooker on the counter.
   
2. Chop the carrots and celery into rough, bite-sized pieces, and set them aside on a plate.
   
3. Place the chicken thighs into the slow cooker, along with the chopped carrots and celery.
   
4. Add the minced garlic, grated ginger, and crushed lemongrass stalk to the slow cooker, distributing them evenly.
   
5. Pour in the chicken broth, then season generously with salt and pepper. If using, add soy sauce for extra umami.
   
6. Cover the slow cooker and cook on low for 6 to 8 hours, until the chicken is tender and falling apart, and the vegetables are soft.
   
7. Once cooking is complete, carefully remove the chicken thighs and lemongrass stalk from the slow cooker.
8. Shred the chicken with two forks until it’s nicely pulled apart, then return it to the broth.
9. Taste the broth and adjust seasoning with more salt, pepper, or soy sauce if desired.
10. Ladle the hot soup into bowls, garnishing with fresh cilantro or scallions for a burst of freshness.
11. Serve steaming, enjoy the fragrant, zesty flavors that make this soup a comforting yet invigorating meal.

Mason

Hi, I’m Mason Harper, the voice and heart behind Rooting in Freshness. I’m so glad you’re here. This space was born from my love for seasonal ingredients, simple cooking, and the belief that food tastes better when it’s grown, chosen, and prepared with intention. Rooting in Freshness is more than a food blog to me. It is a reflection of how I live, cook, and connect with the world around me.