Crockpot Rustic Chicken Soup

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On chilly autumn and winter nights, when you are craving good old-fashioned “chicken in the pot,” consider trying my snap-to-prepare version made in the slow cooker. Big chunks of tummy-filling veggies pair beautifully with chicken that cooks slowly in a rich broth that is infused with fresh herbs. The addition of farro contributes to the heartiness of this soup without the heaviness potatoes can provide.

What I especially love about this chicken soup recipe is how easy it is to make! No advance prep is needed which means no applying dry rubs, sautéing veggies, browning, , etc. as is often called for in many slow cooker recipes . Simply add all the ingredients to your crockpot and let it work its magic while you attend to your busy day.

The full recipe is located below, but in the nutshell, here is what you do:

Place the onion, carrots, parsnips, celery, garlic and chickpeas in bottom of a 6-quart crockpot. Place chicken on top. Pour in chicken broth or stock; sprinkle with salt and pepper. Lay fresh herbs on top of chicken.

Cover; cook on High for 1 hour and Low for 4 to 5 hours. Or cook on Low for about 6 hours. When finished, your chicken will be so tender that it will be falling off apart! Next, transfer the chicken to a cutting board to remove the skin and bones. Remove the herb sprigs.

Then strain the soup into a large bowl or pot. (Discard the celery if you like.) Return chicken, vegetables and broth to crockpot, stirring gently to combine.

Last step! Stir in the peas and farro. (You don’t want to add these until now or they will over-cook.) Continue cooking soup for about 20 minutes until farro is tender. Taste; add more salt and pepper if desired.

This super-yummy “meal-in-one” will be ready for dinner when you are! Just add a green salad with some fresh fruit for dessert and you’re done.

MPM Mini-Bites:

Make Ahead and Storage Tips: soup may be cooked up to 3 days ahead. Cover and refrigerate. Reheat on Low setting of crockpot for about 1 hour or until heated through. To save time, soup may also be reheated in a large pot on the stove over medium-high setting for about 15 minutes or until heated through. Stir occasionally. Soup may also be assembled in the crockpot up to 1 day ahead prior to cooking. Cover and refrigerate. Cooked soup may be frozen for up to 4 months.

Go organic with your chicken if you can! Not only healthier, but they contain much less fat than conventionally raised chickens.

Can you use turkey? This soup would also be delicious if you used a bone-in turkey breast. If more convenient, you may also use boneless chicken breasts (not as flavorful) or chicken parts. Adjust cooking time accordingly if needed.

What is farro? Farro is similar to barley in shape, taste and texture and is derived from various species of wheat. Varieties can differ depending on area of origin. Look for farro in natural and organic food stores and some supermarkets. (I use Earthly Choice) If you cannot find farro in your area, uncooked barley may be substituted. Read more about farro here.

Print Recipe

Crockpot Rustic Chicken Soup

On chilly autumn and winter nights, when you are craving good old-fashioned “chicken in the pot,” consider trying my snap-to-prepare version made in the slow cooker. Big chunks of tummy-filling veggies pair beautifully with chicken that cooks slowly in a rich broth infused with fresh herbs. The addition of farro to this chicken soup contributes to its heartiness without the heaviness potatoes can provide. This super-yummy “meal-in-one” will be ready for dinner when you are. Just add a green salad with some fresh fruit for dessert and you’re done.

Author: Linda Shapiro, © Meal Planning Maven

Ingredients

• 1 large onion chopped
• 1 pound carrots peeled and cut into chunks
• 4 parsnips peeled, cut into chunks
• 4 stalks celery cut into chunks
• 3 cloves garlic minced
• 1 5 pound whole roasting chicken, (giblets and neck removed from cavity)
• 64 ounces low-sodium chicken broth I like Saffron Road or Imagine or homemade stock
• 1 teaspoon kosher salt or as desired
• 1/2 teaspoon freshly ground pepper or as desired
• 4 sprigs fresh parsley
• 4 sprigs fresh thyme
• 4 sprigs fresh dill

• 1 cup frozen peas defrosted
• 1/2 cup uncooked farro or barley (see MPM Mini-Bites)

Instructions

• Place onion, carrots, parsnips, celery and garlic in bottom of a 6-quart crockpot. Place chicken on top.
• Pour in chicken broth or stock; sprinkle with salt and pepper. Lay fresh herbs on top of chicken.
• Cover; cook on High for 1 hour and Low for 4 to 5 hours. Or cook on Low for about 6 hours. Chicken is cooked when internal temperature reaches 170 degrees F. and juices run clear when pricked with a fork. (Chicken will be so tender that it will be falling off the bone.) As crockpots vary, adjust cooking time as needed.
• Carefully transfer chicken to a cutting board. Remove skin and bones. Separate chicken into chunks. Remove herb sprigs.
• Strain soup into a large bowl or pot. If desired discard celery.
• Return chicken, vegetables and broth to crockpot. Stir gently to combine. (or chicken may separate into shreds as it’s so tender)
• Stir in peas and farro. Continue cooking for about 20 minutes until farro is tender. Taste; add more salt and pepper if desired.

Notes

Make Ahead and Storage: soup may be cooked up to 3 days ahead. Cover and refrigerate. Reheat on Low setting of crockpot for about 1 hour or until heated through. To save time, soup may also be reheated in a large pot on the stove over medium-high setting for about 15 minutes or until heated through. Stir occasionally. Soup may also be assembled in the crockpot up to 1 day ahead prior to cooking. Cover and refrigerate. Cooked soup may be frozen for up to 4 months.

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Ceeya Next Time!

Linda Shapiro, Meal Planning Maven