17 Cozy Crockpot Chicken Soup Recipes You’ll Love!

There’s nothing quite like coming home to the amazing aroma of chicken soup bubbling away in your crockpot. Whether you’re battling a cold, need a comforting weeknight dinner, or just want to fill your home with that incredible slow-cooker smell, these crockpot chicken soup recipes have got you covered!

The beauty of crockpot chicken soups is that they’re incredibly easy to make – just toss everything in, set it, and forget it. Plus, they’re perfect for meal prep, loaded with nutritious veggies, and the flavors just get better as they simmer all day long. From creamy and indulgent to light and healthy, there’s something here for every craving and every season.

I’ve become a bit obsessed with making these soups – they’ve saved me on countless busy weeknights when I needed dinner to basically make itself! My family loves the variety, and honestly, the leftovers might be even better than the first serving.

So grab your crockpot, and let’s dive into these soul-warming recipes that’ll make you fall in love with soup all over again…

1. Classic Crockpot Chicken Noodle Soup

This is the ultimate comfort food classic! Tender chicken, soft egg noodles, hearty vegetables, and a flavorful broth that’ll cure whatever ails you. It’s the soup your grandma made, but easier because the crockpot does all the work.

Serves: 6

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 8 cups chicken broth
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste
• 2 cups egg noodles
• Fresh parsley for garnish

Instructions:

1. Add chicken, broth, carrots, celery, onion, garlic, bay leaves, thyme, parsley, salt, and pepper to your crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
3. Remove chicken and shred with two forks. Return to crockpot.
4. Add egg noodles and cook on high for 20-30 minutes until noodles are tender.
5. Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.

2. Creamy Crockpot Chicken and Wild Rice Soup

This hearty, creamy soup features earthy wild rice, tender chicken, and vegetables in a rich, velvety broth. It’s filling, nutritious, and absolutely delicious. I love making a big batch on Sunday for easy lunches all week!

Serves: 6

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup wild rice blend
• 3 carrots, diced
• 3 celery stalks, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place chicken, broth, wild rice, carrots, celery, onion, garlic, thyme, and sage in the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours until rice is tender and chicken is cooked.
3. Remove chicken, shred it, and return to the pot.
4. Stir in heavy cream and butter. Cook on high for 10-15 minutes until heated through.
5. Season with salt and pepper, garnish with parsley, and serve warm.

3. White Chicken Chili

This creamy, slightly spicy white chili is such a fun twist on traditional chili! It’s packed with tender chicken, white beans, and green chiles with just the right amount of kick. Perfect for game day or a cozy dinner party!

Serves: 6

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 3 cans (15 oz each) white beans (cannellini or Great Northern), drained
• 1 can (4 oz) diced green chiles
• 1 onion, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, lime wedges, and tortilla chips for serving

Instructions:

1. Add chicken, white beans, green chiles, onion, garlic, broth, cumin, oregano, and cayenne to the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Remove chicken and shred with two forks. Return to pot.
4. Stir in sour cream and shredded cheese until melted.
5. Serve topped with cilantro, a squeeze of lime, and tortilla chips.

4. Crockpot Chicken Tortilla Soup

This vibrant, flavor-packed soup is loaded with Tex-Mex goodness! Black beans, corn, tomatoes, and tender chicken in a spicy broth, all topped with crunchy tortilla strips. It’s a fiesta in a bowl!

Serves: 6

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (28 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1.5 cups frozen corn
• 1 onion, diced
• 1 bell pepper, diced
• 4 cups chicken broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Tortilla strips, avocado, sour cream, cheese, and cilantro for topping

Instructions:

1. Place chicken, tomatoes, black beans, corn, onion, bell pepper, broth, and all spices in the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Shred chicken with two forks and return to the soup.
4. Season with salt and pepper to taste.
5. Serve topped with tortilla strips, avocado, sour cream, cheese, and fresh cilantro.

5. Lemon Chicken Orzo Soup

This bright, zesty soup is like sunshine in a bowl! The lemon adds such a refreshing twist, making it perfect for spring or when you just need something light and uplifting. It’s my go-to when I’m feeling under the weather.

Serves: 6

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 8 cups chicken broth
• 1 cup orzo pasta
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 4 garlic cloves, minced
• 2 lemons (juice and zest)
• 2 cups fresh spinach
• 1 tsp dried dill
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Add chicken, broth, carrots, celery, onion, garlic, lemon zest, dried dill, and thyme to the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Remove chicken and shred. Return to pot.
4. Add orzo and cook on high for 20-25 minutes until tender.
5. Stir in lemon juice and spinach. Cook until spinach wilts (about 5 minutes).
6. Season with salt and pepper, garnish with fresh dill, and serve.

6. Tuscan Chicken Soup

Transport yourself to Italy with this creamy, sun-soaked soup! Packed with white beans, sun-dried tomatoes, spinach, and Italian herbs, it’s rustic, hearty, and absolutely delicious. Serve with crusty bread for the full Tuscan experience!

Serves: 6

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 can (15 oz) white beans, drained
• 1/2 cup sun-dried tomatoes, chopped
• 3 cups fresh spinach
• 1 onion, diced
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Place chicken, broth, white beans, sun-dried tomatoes, onion, garlic, Italian seasoning, and red pepper flakes in the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Shred chicken and return to pot.
4. Stir in heavy cream, Parmesan, and spinach. Cook on high for 10-15 minutes until spinach wilts.
5. Season with salt and pepper, garnish with fresh basil, and serve hot.

7. Thai Coconut Chicken Soup

Creamy coconut milk, fragrant Thai spices, and tender chicken make this soup absolutely incredible! It’s exotic, warming, and has layers of flavor that’ll make you feel like you’re dining at your favorite Thai restaurant.

Serves: 6

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp fresh ginger, minced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 8 oz mushrooms, sliced
• 2 limes (juice from both)
• 1 tbsp brown sugar
• Fresh cilantro and Thai basil for garnish

Instructions:

1. Add chicken, broth, coconut milk, curry paste, fish sauce, ginger, garlic, bell pepper, and mushrooms to the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Remove chicken and shred. Return to pot.
4. Stir in lime juice and brown sugar.
5. Garnish with fresh cilantro and Thai basil before serving.

8. Crockpot Chicken Gnocchi Soup

This Olive Garden copycat is rich, creamy, and packed with pillowy gnocchi! It’s pure comfort food that tastes like you spent hours in the kitchen, but the crockpot does all the hard work. My kids beg for this one!

Serves: 6

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 3 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 4 garlic cloves, minced
• 1 lb potato gnocchi
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Place chicken, broth, carrots, celery, onion, garlic, and thyme in the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Shred chicken and return to pot.
4. Add gnocchi, spinach, heavy cream, and Parmesan. Cook on high for 20-30 minutes until gnocchi is tender.
5. Season with salt and pepper and serve immediately.

9. Mexican Chicken and Rice Soup

This hearty soup is like a burrito in a bowl! Mexican rice, tender chicken, black beans, and all your favorite toppings make it a complete meal that’s incredibly satisfying. Perfect for Taco Tuesday!

Serves: 6

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup long-grain rice
• 1 can (15 oz) black beans, drained
• 1 can (10 oz) diced tomatoes with green chiles
• 1 cup frozen corn
• 1 onion, diced
• 1 bell pepper, diced
• 1 jalapeño, minced (optional)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• Shredded cheese, sour cream, avocado, and cilantro for topping

Instructions:

1. Add chicken, broth, rice, black beans, tomatoes, corn, onion, bell pepper, jalapeño, and all spices to the crockpot.
2. Cook on low for 5-6 hours or high for 3 hours until rice is tender.
3. Shred chicken and stir back into soup.
4. Season with salt and pepper.
5. Serve with your favorite toppings: cheese, sour cream, avocado, and cilantro.

10. Buffalo Chicken Soup

All the flavors of buffalo wings in a creamy, comforting soup! This is perfect for game day or whenever you’re craving something with a spicy kick. Blue cheese crumbles on top are a must!

Serves: 6

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup buffalo sauce (adjust to taste)
• 1 can (10.5 oz) cream of chicken soup
• 1 onion, diced
• 3 celery stalks, diced
• 3 carrots, diced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Blue cheese crumbles and green onions for garnish

Instructions:

1. Place chicken, broth, buffalo sauce, cream of chicken soup, onion, celery, and carrots in the crockpot.
2. Cook on low for 6 hours or high for 3-4 hours.
3. Shred chicken with two forks and return to pot.
4. Stir in heavy cream, cheddar cheese, and sour cream. Cook on high for 15-20 minutes.
5. Serve topped with blue cheese crumbles and sliced green onions.

11. Crockpot Chicken and Dumplings Soup

This Southern classic is the ultimate comfort food! Tender chicken in a creamy broth with fluffy dumplings – it’s like a warm hug in a bowl. This recipe uses refrigerated biscuit dough for easy drop dumplings.

Serves: 6

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 3 carrots, diced
• 3 celery stalks, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 cup heavy cream
• 1 can refrigerated biscuit dough, cut into pieces
• Salt and pepper to taste

Instructions:

1. Add chicken, broth, carrots, celery, onion, garlic, thyme, and parsley to the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Shred chicken and return to pot. Stir in peas and heavy cream.
4. Increase to high. Drop biscuit dough pieces on top of soup.
5. Cover and cook for 30-40 minutes until dumplings are cooked through.
6. Season with salt and pepper and serve hot.

12. Italian Wedding Soup

This classic Italian soup features tender meatballs, tiny pasta, and fresh greens in a flavorful broth. It’s elegant enough for company but easy enough for a weeknight! Using frozen meatballs makes it super simple.

Serves: 6

Ingredients:

• 1 lb frozen Italian-style meatballs
• 1 lb boneless, skinless chicken breasts
• 8 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup acini di pepe pasta (or orzo)
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Place chicken, meatballs, broth, carrots, celery, onion, garlic, basil, and oregano in the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Remove chicken, shred, and return to pot.
4. Add pasta and cook on high for 20-25 minutes until tender.
5. Stir in spinach and Parmesan. Cook until spinach wilts.
6. Season with salt and pepper and serve.

13. Creamy Chicken and Mushroom Soup

This rich, earthy soup is packed with tender chicken and savory mushrooms in a creamy, herb-infused broth. It’s sophisticated comfort food that feels fancy but is incredibly easy to make!

Serves: 6

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 lb mixed mushrooms, sliced (cremini, shiitake, button)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 4 garlic cloves, minced
• 1 cup heavy cream
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 2 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add chicken, broth, mushrooms, carrots, celery, onion, garlic, thyme, and rosemary to the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Remove chicken and shred. Return to pot.
4. In a small bowl, mix butter and flour into a paste. Stir into soup to thicken.
5. Add heavy cream and cook on high for 15-20 minutes until thickened.
6. Season with salt and pepper, garnish with parsley, and serve.

14. Southwestern Chicken Soup

This colorful, vibrant soup is packed with southwestern flavors! Corn, black beans, peppers, and a hint of smoky spice make it incredibly flavorful. It’s like a fiesta in your crockpot!

Serves: 6

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) pinto beans, drained
• 2 cups frozen corn
• 1 can (10 oz) diced tomatoes with green chiles
• 1 red bell pepper, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder (optional)
• 1 cup salsa
• Sour cream, cheese, and cilantro for topping

Instructions:

1. Place chicken, broth, both beans, corn, tomatoes, bell pepper, onion, garlic, and all spices in the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Shred chicken and return to pot.
4. Stir in salsa and heat through.
5. Serve topped with sour cream, shredded cheese, and fresh cilantro.

15. Crockpot Chicken Pho

This Vietnamese-inspired soup is aromatic, light, and incredibly flavorful. The star anise and cinnamon create such a unique, warming broth. Serve with fresh herbs and lime for an authentic experience!

Serves: 6

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 8 cups chicken broth
• 1 onion, quartered
• 3-inch piece fresh ginger, sliced
• 3 star anise
• 1 cinnamon stick
• 3 garlic cloves, smashed
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lb rice noodles
• Bean sprouts, Thai basil, cilantro, lime wedges, jalapeños, and Sriracha for serving

Instructions:

1. Add chicken, broth, onion, ginger, star anise, cinnamon stick, garlic, fish sauce, and brown sugar to the crockpot.
2. Cook on low for 6-8 hours or high for 4 hours.
3. Remove chicken and shred. Strain broth to remove solids. Return broth and chicken to pot.
4. Cook rice noodles according to package directions.
5. Serve soup over noodles with all the fresh toppings: bean sprouts, herbs, lime, jalapeños, and Sriracha.

16. Cheesy Chicken Broccoli Soup

This creamy, cheesy soup is loaded with tender chicken and fresh broccoli. It’s like a warm, comforting hug – and secretly a great way to get your veggies in! My kids don’t even realize how healthy it is.

Serves: 6

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 4 cups broccoli florets, chopped
• 2 carrots, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 3 tbsp all-purpose flour
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Place chicken, broth, carrots, onion, garlic, thyme, and garlic powder in the crockpot.
2. Cook on low for 6 hours or high for 3 hours.
3. Add broccoli and cook for 1 more hour on low (or 30 minutes on high).
4. Remove chicken and shred. Return to pot.
5. In a bowl, whisk flour into heavy cream. Stir into soup along with cheddar cheese.
6. Cook on high for 15-20 minutes until cheese melts and soup thickens.
7. Season with salt and pepper and serve.

17. Crockpot Chicken Enchilada Soup

This soup has all the flavors of chicken enchiladas without the rolling! Creamy, cheesy, and loaded with southwestern spices, it’s a crowd-pleaser every single time. Top with crunchy tortilla strips for the perfect texture contrast.

Serves: 6

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) corn, drained
• 1 can (10 oz) enchilada sauce
• 1 can (4 oz) diced green chiles
• 1 onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 package (8 oz) cream cheese
• 2 cups shredded Mexican cheese blend
• 2 tsp chili powder
• 1 tsp ground cumin
• Tortilla strips, avocado, sour cream, and cilantro for topping

Instructions:

1. Place chicken, broth, black beans, corn, enchilada sauce, green chiles, onion, bell pepper, garlic, chili powder, and cumin in the crockpot.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Remove chicken and shred. Return to pot.
4. Cut cream cheese into cubes and add to soup along with shredded cheese. Stir until melted.
5. Serve topped with tortilla strips, avocado, sour cream, and fresh cilantro.

Final Thoughts

There you have it – 17 incredible crockpot chicken soup recipes that’ll keep you warm and satisfied all year long! From classic chicken noodle to exotic Thai coconut, creamy and cheesy to light and zesty, there’s truly something here for every taste and occasion.

What I love most about these soups is how effortless they are. You can prep everything the night before, toss it in the crockpot in the morning, and come home to a house filled with the most amazing aromas and a hot, delicious meal ready to go. It’s like having a personal chef, except you’re the chef and the crockpot is doing all the work!

These recipes are also incredibly forgiving and flexible. Feel free to swap vegetables based on what you have on hand, adjust the spice levels to your preference, or add extra veggies to make them even healthier. Most of these soups freeze beautifully too, so you can make a double batch and have easy meals ready for those extra busy weeks.

Which soup are you most excited to try first? Do you have a favorite crockpot chicken soup recipe that I didn’t include? I’d absolutely love to hear about it in the comments below! Your feedback and recipe ideas help me create more content that you’ll actually use and enjoy. Plus, I’m always looking for new soup inspiration!

Happy slow cooking, friends – may your home always smell amazing and your soup pot never be empty!