Equipment
Ingredients
Sauté Base
- 30 ml vegetable oil
- 200 g onion, finely chopped
- 2 garlic, crushed
Soup Body
- 65 g all-purpose flour
- 1250 ml chicken stock, hot
- 3 g mixed herbs
- 1 g turmeric
- 4 chicken thighs, boneless and skin removed
- 75 ml milk
Seasoning and Garnish
- 5 g salt
- 2 g black pepper, freshly ground
- 5 g chives, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 692 kcal
- Protein
- 34 g
- Carbohydrates
- 48 g
- Fat
- 40 g
- Fiber
- 2 g
- Sugar
- 8 g
- Sodium
- 1968 mg
- Saturated Fat
- 8 g
- Trans Fat
- 2 g
- Monounsaturated Fat
- 20 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 120 mg
- Potassium
- 814 mg
- Calcium
- 145 mg
- Iron
- 3.3 mg
- Magnesium
- 64 mg
- Phosphorus
- 374 mg
- Zinc
- 2.5 mg
- Vitamin A
- 61 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 3.3 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.48 mg
- Riboflavin
- 0.78 mg
- Niacin
- 11.3 mg
- Folate
- 82 mcg
- Water
- 405 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the vegetable oil in a large frying pan over medium-high heat and sauté the onions for 4 minutes until they are soft.
Add the crushed garlic to the pan and cook for 30 seconds while stirring constantly.
Transfer the onion and garlic mixture into the slow cooker and stir in the flour until the vegetables are evenly coated.
Pour in the hot chicken stock, mixed herbs, turmeric, and black pepper, then stir to combine all ingredients.
Place the chicken thighs into the liquid. Cover and cook on High for 4 hours (or Low for 7 hours) until the chicken reaches an internal temperature of 74°C (165°F).
Remove the lid and use two forks to shred the chicken thighs into small pieces directly inside the slow cooker.
Stir in the milk or cream and season with salt and additional pepper to taste.
Cover the pot and cook on High for 15 minutes to ensure the soup is heated through.
Garnish the soup with chopped chives and serve immediately.
Chef's Notes
- For a richer flavor, sear the chicken thighs before adding them to the slow cooker. This develops a deeper, more complex taste profile.
- Don't skip sautéing the onions and garlic; this builds an essential aromatic base for the soup.
- Using chicken thighs ensures the meat stays moist and tender throughout the long cooking process. Breast meat can become dry.
- If you don't have mixed herbs, a combination of dried thyme, rosemary, and parsley works well.
- Taste and adjust seasoning at the very end. The flavors will concentrate as the soup cooks, and the added milk or cream can mellow the saltiness.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 3 minutes — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a saucepan over medium heat until reaching 74°C (165°F).
Troubleshooting
The soup is too thin
Cause: The flour did not thicken the broth sufficiently or too much liquid was used.
Fix: Mix 15g of cornstarch with 15ml of cold water to create a slurry, stir it into the soup, and cook on High for 15 minutes.
Prevention: Ensure the flour thoroughly coats the vegetables before adding stock.
Chicken is difficult to shred
Cause: The chicken has not been cooked long enough to break down the connective tissue.
Fix: Continue cooking on High for 30-60 minutes until the meat yields to the forks.
Prevention: Follow recommended cooking times for the specific slow cooker setting.
Cultural Context
Chicken soup is a universally comforting dish, with variations found in nearly every culture. In American cuisine, it's often seen as a home remedy for colds and a staple for simple, nourishing meals, frequently prepared in slow cookers for ease and convenience.
