Slow Cooker Chicken Parsnip and Leek Soup

Name: Slow Cooker Chicken Parsnip and Leek Soup
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: French
Ingredients: 8 oz (900 g) bone-in, skin-on chicken thighs, patted dry; 1 tbsp (15 ml) olive oil; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 4 medium (500 g) large leeks, white and light green parts, halved lengthwise, rinsed, sliced into half-moons; 1¼ lb (570 g) parsnips, peeled, cut into 1-inch chunks; 12 oz (340 g) Yukon gold potatoes, peeled, cut into 1-inch cubes; 6 cups (1420 ml) unsalted chicken broth; 4 sprigs (6 g) fresh thyme sprigs; 1 whole bay leaf; 3 cloves (15 g) garlic cloves, minced; kosher salt, to taste; freshly ground black pepper, to taste; ½ cup (120 ml) heavy cream (optional); 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A silky French-style soup simmered low and slow with tender chicken thighs, sweet parsnips, mild leeks, and creamy potatoes. Fresh thyme and a touch of cream at the end create a comforting, elegant dish that tastes like it simmered for hours but requires minimal hands-on time.

Prep: 20 min
Cook: —
Wait: 8 hr
Total: 8 hr 20 min
Makes: 6 servings (about 1½ cups each)

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Ingredients

6 servings

8 oz (900 g) bone-in, skin-on chicken thighs, patted dry
1 tbsp (15 ml) olive oil
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
4 medium (500 g) large leeks, white and light green parts, halved lengthwise, rinsed, sliced into half-moons
1¼ lb (570 g) parsnips, peeled, cut into 1-inch chunks
12 oz (340 g) Yukon gold potatoes, peeled, cut into 1-inch cubes
6 cups (1420 ml) unsalted chicken broth
4 sprigs (6 g) fresh thyme sprigs
1 whole bay leaf
3 cloves (15 g) garlic cloves, minced
kosher salt, to taste
freshly ground black pepper, to taste
½ cup (120 ml) heavy cream (optional)
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (5)

6-quart slow cooker
Chef's knife
Cutting board
Paper towels
Instant-read thermometer (optional but recommended)

Steps

Before you start

Pat chicken thighs dry with paper towels so they brown better
Slice leeks in half lengthwise, rinse thoroughly between layers to remove sand, then slice into half-moons
Have your slow cooker on hand and ready to use

1
Sear the chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken thighs on both sides with kosher salt and black pepper.
- Once the oil shimmers, place the chicken skin-side down in the skillet and sear for 3–4 minutes until golden brown.
- Flip and sear the other side for 2–3 minutes.
- Transfer to a plate; the chicken won't be fully cooked.
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Ready when: Skin is golden brown on both sides
Tip: Searing develops deep flavor; don't skip this step even though it's a slow cooker recipe.
2
Build the soup base
- In the slow cooker, combine the sliced leeks, parsnips, potatoes, minced garlic, chicken broth, thyme sprigs, and bay leaf.
- Stir to combine.
- Arrange the seared chicken thighs on top (they can partially submerge but don't need to be completely covered).
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Ready when: All ingredients are in the slow cooker
Tip: Layer the vegetables first, then top with chicken so it stays moist and cooks evenly.
3
Cook on lowOven 165°F / 75°C
- Cover the slow cooker and set to low.
- Cook for 7–8 hours, or until the chicken is very tender and reaches an internal temperature of 165°F (74°C), and the vegetables are completely soft.
- The parsnips and potatoes should break apart easily when pierced with a fork.
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Ready when: Chicken reads 165°F internally; vegetables are very soft and begin to break down
Tip: Resist lifting the lid frequently—each peek adds 15 minutes to cooking time.
4
Remove and shred the chicken
- Carefully remove the chicken thighs with a slotted spoon and transfer to a cutting board.
- Once cool enough to handle (about 2–3 minutes), discard the skin and bones.
- Shred the meat into bite-sized pieces and return it to the slow cooker.
- Discard the thyme sprigs and bay leaf.
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Ready when: Chicken is shredded and thyme sprigs are removed
Tip: Let the chicken cool slightly so you don't burn your hands; the meat will shred easily once tender.
5
Add cream and adjust seasoning
- If using heavy cream, stir it in now.
- Taste the soup and season with additional salt and black pepper as needed.
- The broth should taste well-balanced, with the sweetness of the parsnips and leeks complementing the savory chicken and thyme.
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Ready when: Cream is incorporated and soup is seasoned to your taste
Tip: Taste before adding salt—slow cooker broth can concentrate and become salty, especially if your broth wasn't unsalted.
6
Serve and garnish
- Ladle the soup into bowls.
- Garnish with fresh chopped parsley if desired.
- Serve hot, with crusty bread for soaking up the broth.
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Tip: A swirl of good olive oil and a crack of fresh pepper on each bowl adds elegance.

Good to know

Tips

Searing the chicken develops a rich, golden crust and deeper flavor—don't skip this step, even in a slow cooker.
A proper rinse of the leeks is crucial to remove grit between the layers. Slice them in half lengthwise first, then fan out and rinse under running water.
The soup thickens slightly as the potatoes and parsnips break down, creating a naturally creamy texture without a roux or starch.
For a restaurant-quality finish, drizzle each bowl with a small amount of good olive oil and add a fresh crack of pepper just before serving.

Make ahead

Prepare the leeks, parsnips, and potatoes the night before and store them in the refrigerator in separate containers. The morning of cooking, sear the chicken, then add everything to the slow cooker. You can also cook the entire soup ahead and refrigerate it for up to 3 days, then gently reheat on the stovetop over medium-low heat, stirring occasionally.

Storage & reheating

Refrigerate in airtight containers for up to 4 days. Freeze in freezer-safe containers or zip-top bags for up to 3 months. To reheat from refrigerated, gently warm on the stovetop over medium-low heat, stirring occasionally, for 10–15 minutes until heated through. From frozen, thaw overnight in the refrigerator, then reheat as above, or reheat directly on low in the slow cooker for 2–3 hours, stirring occasionally.

Substitutions

parsnips → Celery root (celeriac) or additional carrots. Both provide similar sweetness and body; use the same weight. Celery root adds a subtle earthy note.
heavy cream → Crème fraîche or Greek yogurt. Use the same amount of crème fraîche, or stir in ¼ cup Greek yogurt off heat to avoid curdling. The soup will be slightly tangier.
fresh thyme sprigs → Dried thyme or herbes de Provence. Use 1½ teaspoons dried thyme or 1 teaspoon herbes de Provence. Dried herbs are more concentrated, so use less.
bone-in, skin-on chicken thighs → Chicken breasts or a whole chicken cut into pieces. Breasts will cook faster (5–6 hours on low) and be leaner; a whole chicken cut up will take the full 7–8 hours. Check internal temperature.