Good Food logoA warm, nourishing midweek meal that lets the appliance do the hard work while you get on with your day.August 11, 2026Nourishing chicken and risoni soup is ideal for busy weeknights.Sarah PoundThis is the ultimate “throw it in and leave it” slow-cooker meal. Everything goes in raw, the slow cooker does all the heavy lifting and by the end of the day, you have a nourishing, comforting soup that tastes like it’s been lovingly simmering for hours – because it has. The chicken becomes beautifully tender and creates an incredible broth, making this the perfect low-fuss dinner for busy weeks.Throwing in a parmesan rind is my secret weapon for maximum flavour – keep a stash of them in the freezer and toss one straight into the broth to create an incredibly rich, savoury depth.Ingredients1 whole chicken (about 1.2kg)sea salt and cracked black pepper1 tsp ground paprika2 bay leaves1 large leek, finely sliced2 large carrots, cut into thin rounds4 celery stalks, finely sliced4 garlic cloves, finely chopped1-2 chicken stock gels2 zucchini, cut into half moons1 parmesan rind150g risoni2 handfuls parsley, finely choppedbuttered toast to serve, optionalMethodStep 1Place the whole chicken in the slow cooker and season generously with salt, pepper and paprika. Add the bay leaves.Step 2Scatter around the leek, carrot, celery and garlic. Add the chicken stock gels.Step 3Carefully pour in enough boiling water from the kettle to come about halfway up the chicken.Step 4Cover with the lid and cook on high for 6-8 hours or until the chicken is extremely tender and falling apart.Step 5Carefully remove the chicken from the slow cooker; it will be very hot and delicate. Place onto a tray or large plate.Step 6Add the zucchini, parmesan rind and risoni to the soup. Continue cooking on high until the risoni is tender.Step 7Meanwhile, shred the chicken, discarding the skin and bones. Return the shredded chicken to the soup.Step 8Stir through the parsley and season generously with cracked black pepper. Taste and adjust the salt if needed, depending on how salty your stock is.Step 9Serve hot with grated parmesan and buttered bread if desired.Top tips for slow cooker successTrust texture over timing: If your meat isn’t falling apart after the recommended cooking time, it simply needs longer. Slow cookers vary in strength, so if it’s not tender yet, keep it simmering!Keep the lid on: Resist the urge to peek! Lifting the lid lets precious heat escape, drops the temperature and adds extra time to your cook.Size matters: Cut your vegetables into similar-sized pieces so everything cooks evenly and finishes at the same time.Season at the finish line: Flavours concentrate and deepen during a long, slow cook. Always taste and adjust your salt, pepper, or herbs at the end rather than the start.Keep an eye on the liquid: Don’t be afraid to add a splash of water or stock during the cook if things are looking a little too thick or starting to catch around the edges.The best recipes from Australia's leading chefs straight to your inbox.Sign upFrom our partnersMore by Sarah Pound