Cozy Slow Cooker Chicken Soup Recipe

Slow cooker chicken soup with napa cabbage and bok choy is pure comfort, made easy. The slow cooker simmers a whole chicken to fall-off-the-bone tenderness, creating a rich, savory broth from scratch. Crisp napa cabbage and bok choy finish each bowl with a delightful freshness.

There’s a certain magic in a bowl of chicken soup, isn’t there? It’s the universal remedy for chilly nights, weary souls, and the first sign of a sniffle. This Slow Cooker Chicken Soup is pure, unadulterated comfort, made incredibly easy. We let the slow cooker do all the heavy lifting, simmering a whole chicken to fall-off-the-bone perfection, creating a rich, savory broth from scratch. The addition of crisp napa cabbage and bok choy at the end adds a delightful freshness and texture that sets this recipe apart. Get ready to ladle up a bowl of pure, soul-soothing goodness that is guaranteed to warm you from the inside out.

Ingredients

• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 whole chicken, 3.5 to 4 lbs / 1.6 to 1.8 kg (3.97 lb)
• 1 tsp dried minced garlic
• 1 tsp dried thyme
• 1 tsp (5 ml) salt
• ½ tsp ground black pepper
• 1 bay leaf
• 5 cups (1200 ml) / 1.2 L water
• 4 tbsp butter, cut into bits
• ½ head napa cabbage, thinly sliced
• 1 head bok choy, thinly sliced

Instructions

1. Layer the chopped onion and celery in the bottom of a large slow cooker. Place the whole chicken on top of the vegetables. Sprinkle the chicken with dried garlic, thyme, salt, and pepper, then add the bay leaf. Pour in the water and dot the chicken with bits of butter.
2. Cover and cook on LOW for 7 to 9 hours, or until the chicken is fall-off-the-bone tender. Carefully transfer the chicken to a cutting board or tray to cool slightly. Once cool enough to handle, shred or chop the meat, discarding the skin and bones.
3. Strain the cooking liquid through a fine-mesh sieve back into the slow cooker pot to create a clear broth; discard the cooked-down vegetables. Stir the shredded chicken, sliced napa cabbage, and bok choy into the broth. Cover and cook on HIGH for 30 to 60 minutes, just until the cabbage is tender-crisp.

Nutritional Information

• PER SERVING: 661 CALORIES ★ FAT 47 G (1.66 oz) (64%) ★ NET CARBS 5 G (0.18 oz) (3%) ★ PROTEIN 50 G (1.76 oz) (30%)

Pro Tips

• For extra veggies, add 1 small zucchini, cut into ½-inch cubes, to the slow cooker along with the cabbage and bok choy.
• For a richer, golden broth, sear the chicken in a hot pan with a little oil before adding it to the slow cooker.
• Feel free to add other fresh herbs like parsley or dill at the end of cooking for a burst of fresh flavor.
• This soup stores beautifully in the refrigerator for up to 4 days. The flavors will meld and become even more delicious overnight.

FAQ

Q: Can I use chicken breasts or thighs instead of a whole chicken
A: This recipe is specifically designed for a whole chicken to create a rich, homemade broth as it cooks. Using a whole chicken provides a deeper flavor and fall-off-the-bone tender meat. If you substitute with breasts or thighs, you may need to use a pre-made broth for a similar savory result.

Q: Why do you discard the onion and celery after cooking
A: The onion and celery are used as aromatics to infuse the broth with flavor over the long cooking time. After 7-9 hours, they become very soft and have released their flavor. Straining them out creates a clear, savory broth and makes way for the fresh, crisp napa cabbage and bok choy.

Q: Can I add noodles or rice to this chicken soup
A: Yes, you can easily add noodles or rice. For best results, cook them separately and add them to individual bowls before serving. This prevents them from absorbing too much broth and becoming mushy, especially when storing leftovers.

Q: How long does this chicken soup last in the fridge
A: This soup stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even more delicious overnight.

Pro Tips

• For a richer, golden broth, sear the chicken in a hot pan with a little oil before adding it to the slow cooker.
• Strain the cooking liquid through a fine-mesh sieve back into the pot after shredding the meat. That's how you get a clear, clean broth — just discard the cooked-down vegetables.
• Add the sliced napa cabbage and bok choy only at the end, cooking on HIGH for 30 to 60 minutes so they stay tender-crisp.
• For extra veggies, add 1 small zucchini cut into 1/2-inch cubes along with the cabbage and bok choy.
• This soup stores beautifully in the refrigerator for up to 4 days, and the flavors meld and become even more delicious overnight.

Frequently Asked Questions

Can I make this chicken soup ahead of time?

Yes. It stores in the refrigerator for up to 4 days, and the flavors meld overnight so it tastes even better the next day.

How do I get a rich, clear broth?

Sear the chicken before slow cooking for depth, then strain the cooking liquid through a fine-mesh sieve back into the pot once the meat is shredded.

Is this chicken soup keto?

Per serving it has 5 g net carbs, 50 g protein, and 47 g fat. The whole chicken builds the broth from scratch — no noodles required.

Can I add more vegetables?

Yes. Add 1 small zucchini, cut into 1/2-inch cubes, along with the napa cabbage and bok choy in the final hour of cooking.

Recipe card below.

More Recipes You’ll Love

• Instant Pot Cod Chowder with Bacon
• Keto Instant Pot Buffalo Chicken Stew
• Instant Pot Mexican Chicken Soup

Stav Kogan

Slow Cooker Chicken Soup with Napa Cabbage and Bok Choy

This Slow Cooker Chicken Soup is pure comfort, made easy. We let the slow cooker simmer a whole chicken to fall-off-the-bone perfection, creating a rich, savory broth from scratch, finished with crisp napa cabbage and bok choy for a delightful freshness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 661 serving

Calories: 661

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 whole chicken, 3.5 to 4 lbs / 1.6 to 1.8 kg (3.97 lb)
• 1 tsp (5 ml) dried minced garlic
• 1 tsp (5 ml) dried thyme
• 1 tsp (5 ml) salt
• ½ tsp ground black pepper
• 1 bay leaf
• 5 cups (1200 ml) (1.2 L) water
• 4 tbsp (60 ml) butter, cut into bits
• ½ head napa cabbage, thinly sliced
• 1 head bok choy, thinly sliced
• For extra veggies, add 1 small zucchini, cut into ½-inch cubes, to the slow cooker along with the cabbage and bok choy.
• For a richer, golden broth, sear the chicken in a hot pan with a little oil before adding it to the slow cooker.
• Feel free to add other fresh herbs like parsley or dill at the end of cooking for a burst of fresh flavor.
• This soup stores beautifully in the refrigerator for up to 4 days. The flavors will meld and become even more delicious overnight.

Method

 

1. Layer the chopped onion and celery in the bottom of a large slow cooker.
2. Place the whole chicken on top of the vegetables.
3. Sprinkle the chicken with dried garlic, thyme, salt, and pepper, then add the bay leaf.
4. Pour in the water and dot the chicken with bits of butter.
5. Cover and cook on LOW for 7 to 9 hours, or until the chicken is fall-off-the-bone tender. Carefully transfer the chicken to a cutting board or tray to cool slightly.
6. Once cool enough to handle, shred or chop the meat, discarding the skin and bones.
7. Strain the cooking liquid through a fine-mesh sieve back into the slow cooker pot to create a clear broth; discard the cooked-down vegetables.
8. Stir the shredded chicken, sliced napa cabbage, and bok choy into the broth.
9. Cover and cook on HIGH for 30 to 60 minutes, just until the cabbage is tender-crisp.

Nutrition

Calories: 661kcalCarbohydrates: 5gProtein: 50gFat: 47g

Tried this recipe?

Let us know how it was!