Few things soothe the soul quite like a warm bowl of chicken soup. This shredded chicken soup recipe transforms a classic into an incredibly easy and flavorful weeknight meal. It’s designed for busy parents and beginners, emphasizing convenience without compromising on taste. You’ll love how this nourishing, comforting soup comes together effortlessly, promising a delicious and hearty meal every time.
Why You’ll Love This Shredded Chicken Soup
This shredded chicken soup recipe is a true game-changer for your meal rotation.
- Effortless Preparation: The slow cooker does most of the work, saving you time and effort.
- Hearty & Satisfying: Each spoonful is packed with tender chicken, wholesome vegetables, and aromatic broth.
- Versatile: Easily customize ingredients to suit your family’s preferences or what you have on hand.
- Perfect for Any Occasion: Ideal for chilly evenings, comforting sick days, or efficient meal prep.
Ingredients
Gather these simple ingredients to create your delicious shredded chicken soup:
- 1.5 pounds boneless, skinless chicken breasts (about 3 breasts)
- 1 small yellow onion, small dice
- 1 cup diced carrots (about 2–3 large carrots)
- 1 cup diced celery (about 3–4 stalks)
- 4 garlic cloves, minced
- 3 teaspoons kosher salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme
- 8 cups low sodium chicken broth
- 1 cup uncooked white rice
- 2 tablespoons pesto
- 1 lemon
- ⅓ cup chopped parsley
Notes & Substitutions
You have flexibility with many of these ingredients. For the chicken, use boneless, skinless thighs for extra richness or a pre-cooked rotisserie chicken for even faster prep – just add it towards the end. If using brown or wild rice, add it at the beginning with the chicken and vegetables as it requires longer cooking. Feel free to swap out or add other vegetables like peas, corn, or chopped kale during the last hour. While homemade pesto is wonderful, a good quality store-bought version works perfectly. Understanding the importance of a low-sodium diet for heart health can guide your ingredient choices. Always opt for low-sodium chicken broth to control the overall saltiness.
Equipment
You won’t need much specialized equipment for this cozy shredded chicken soup.
- 6-quart slow cooker
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Two forks for shredding
Instructions
Creating this flavorful shredded chicken soup is straightforward with your slow cooker. Just follow these simple steps for a perfect meal.
- Combine Ingredients: Add the chicken breasts, diced onion, carrots, celery, minced garlic, kosher salt, pepper, dried thyme, and low sodium chicken broth to your slow cooker.
- Slow Cook: Cover the slow cooker and cook on the HIGH setting for 3 hours. This allows the chicken to become incredibly tender and the vegetables to soften beautifully.
- Add Rice: After the initial 3 hours, open the slow cooker and stir in the uncooked white rice. Continue to cook for one more hour on HIGH, or until the rice is tender and fully cooked. White rice cooks relatively quickly, absorbing the delicious broth.
- Shred Chicken: Once the total 4 hours of cooking time are complete, carefully remove the cooked chicken breasts from the slow cooker. Place them on a cutting board or in a shallow bowl. Using two forks, easily shred the chicken into bite-sized pieces. It should pull apart with minimal effort due to the slow cooking process.
- Finish & Serve: Return the shredded chicken back to the slow cooker with the cooked soup. Stir in the pesto, the fresh juice of one lemon, and the chopped fresh parsley. Mix everything until well combined. Serve your comforting shredded chicken soup hot, perhaps with a side of crusty bread for dipping.
Pro Tips for the Best Shredded Chicken Soup
Achieve the perfect bowl of soup every time with these helpful tips. Add the rice precisely when indicated; adding it too early can result in mushy rice. Don’t skip the fresh lemon juice at the end; it adds a bright, essential acidity that truly elevates the flavor. Pesto introduces a wonderful herby depth, making the soup more complex and savory. Always taste the soup before serving and adjust seasonings like salt and pepper as needed. For perfectly shredded chicken, use two forks to pull the warm chicken apart against a cutting board.
Serving Suggestions & Variations
Serve your shredded chicken soup with classic pairings like warm crusty bread, savory cornbread, or your favorite crackers. For a more complete meal, offer a crisp green salad or a grilled cheese sandwich on the side. To add extra heartiness, consider stirring in diced potatoes, sweet potatoes, or a small pasta shape like ditalini or orzo during the last hour of cooking. Boost the flavor further with a dash of sriracha for a little kick, a sprinkle of grated Parmesan cheese, or extra fresh herbs like dill or oregano.
Storing and Reheating
To ensure the safety and quality of your leftovers, the USDA provides comprehensive information on safe food handling practices for cooked chicken. Store any leftover shredded chicken soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 2-3 months. When ready to enjoy, thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of extra broth or water if the soup has thickened too much during storage.
Nutrition Information
Please note, the following nutrition information is an estimate per serving based on the ingredients listed. Actual values may vary depending on specific brands and exact measurements used. This comforting shredded chicken soup is generally a good source of protein and essential vitamins from the vegetables.
| Nutrient | Amount (approx. per serving) |
|---|---|
| Calories | 320 kcal |
| Protein | 30g |
| Fat | 12g |
| Carbohydrates | 25g |
| Fiber | 3g |
Frequently Asked Questions (FAQ)
Can I use a different type of rice?
Yes, you can. If using brown rice or wild rice, add it at the beginning with the chicken and vegetables as it requires a longer cooking time.
How can I make this shredded chicken soup in an Instant Pot?
Add all ingredients (except rice, pesto, lemon, parsley) to the Instant Pot. Cook on high pressure for 15-20 minutes, then quick release. Remove chicken to shred, stir in rice, and pressure cook for another 5-7 minutes. Finish with pesto, lemon, and parsley.
What if my soup is too thick?
If your soup is too thick for your liking, simply stir in additional chicken broth or water, a quarter cup at a time, until it reaches your desired consistency.
Can I use vegetable broth instead of chicken broth?
Absolutely! Using vegetable broth is a great way to make this shredded chicken soup vegetarian-friendly, though you would also need to substitute the chicken with a plant-based protein or additional vegetables.
How do I make this shredded chicken soup creamier?
For a creamier texture, you can stir in a quarter cup of heavy cream or full-fat coconut milk during the last few minutes of cooking. Alternatively, blend one cup of the soup with a stick blender until smooth, then stir it back into the pot.
Conclusion
This shredded chicken soup recipe truly delivers on comfort, flavor, and incredible ease. It’s the perfect solution for busy weeknights, offering a nourishing meal that everyone will love. We hope you enjoy making and savoring this simple yet satisfying dish. Give this recipe a try in your kitchen soon, and share your thoughts in the comments below!
Comforting Shredded Chicken Soup Recipe
Ingredients
Equipment
Method
- Add the chicken, onion, carrots, celery, garlic, salt, pepper, thyme, and chicken broth to the slow cooker. Cook on HIGH for 3 hours.
- After 3 hours, stir in the rice and continue to cook for one more hour.
- Remove the chicken, shred it, and return to the slow cooker with the pesto, juice of a lemon, and fresh parsley. Stir until well combined and serve hot.