Hairy Bikers Slow Cooker Chicken Soup

Some days just call for a bowl of proper old-school chicken soup — and this Hairy Bikers’ Slow Cooker Chicken Soup gets it spot on.
No faff, no standing over the stove. Just chuck it all in, leave it bubbling gently for hours, and you’ll end up with a big pot of comfort that tastes like someone’s been looking after you.

Made this last week when it was chucking it down outside — best decision ever.
Simple, hearty, no corners cut. You’ll be ladling up seconds without even thinking about it.

Why You’ll Love It

• Tender chicken that practically falls apart
• Rich, herby broth with proper depth
• Chuck-in-and-leave cooking — no stress
• Warms you right through, no matter the weather
• Great way to batch cook and freeze for later

Ingredients That Matter

• 2 pounds skinless, boneless chicken breast halves
• 8 cups water
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 green onion, chopped
• 4 cubes chicken bouillon
• 4 teaspoons dried parsley
• 1 bay leaf
• 1 teaspoon seasoned salt
• 1 teaspoon salt, or to taste
• ½ teaspoon dried basil
• ¼ teaspoon ground black pepper
• 6 ounces egg noodles

How to Make Hairy Bikers’ Slow Cooker Chicken Soup

1. Lay your chicken breasts in the slow cooker.
2. Toss in the chopped celery, carrot, green onion.
   Add the bouillon cubes, parsley, bay leaf, seasoned salt, regular salt, basil, and pepper.
3. Pour over the water. Stir it around a bit.
   Lid on. Cook on low for 6–7 hours until the chicken is tender and falling apart.
4. Pull the chicken out carefully. Shred it with two forks (or your fingers if you’re feeling rough and ready). Chuck it back into the soup.
5. Stir in the egg noodles. Crank the slow cooker up to high.
   Lid back on. Let it cook another 20–30 minutes until the noodles are tender but not mushy.
6. Taste it. Adjust the seasoning if needed.
   Fish out the bay leaf (no one wants a surprise mouthful of that).
7. Serve steaming hot. Bread on the side, if you know what’s good for you.

Common Mistakes to Dodge

• Overcooking the noodles: Add them late, when the chicken’s already shredded.
• Underseasoning: Taste before you serve — broth needs a little salt and pepper love.
• Skipping the bay leaf: It seems small, but gives that long-simmered flavour.
• Adding noodles too early: They’ll turn to mush if you’re not careful.

What to Serve It With

• Chunky crusty bread
• Garlic toast
• Side salad if you’re feeling like balancing it out
• Grilled cheese sarnie if you’re going all in

Storage and Leftovers

Fridge: Store in airtight containers for 3–4 days.

Freezer: Cool it down completely first. Freeze portions for up to 3 months.

Reheating:

• Stove: Medium heat, stir now and then.
• Microwave: Covered bowl, 2–3 mins, stirring halfway.

Nutrition (per serving)

• Calories: 502 kcal
• Protein: 47g
• Carbs: 27g
• Fat: 22g
• Sodium: 618mg
• Sugar: 5g
• Fiber: 5g

FREQUENTLY ASKED QUESTIONS

Can I use chicken thighs instead of breasts?
Yep — actually gives even more flavour. You’ll just need to skim a bit more fat off if you want it lighter.

Can I thicken it up?
Easy. Stir in a little cornstarch mixed with cold water about an hour before it’s done.

Can I make it spicy?
Of course. Throw in a pinch of chili flakes or a splash of hot sauce.

What’s the best way to shred the chicken?
Two forks. Straight in the pot if you’re careful, or lift it out and shred on a board.

How to keep the soup from going salty?
Use low-sodium bouillon cubes if you can. Always better to season at the end.

Try More Recipes:

• Hairy Bikers Chicken Cacciatore
• Hairy Bikers Chicken Cider Casserole
• Hairy Bikers Chicken Balti