this Classic Slow Cooker Chicken Soup Recipe It's the ultimate comfort food that will warm you from the inside out. Chicken and veggies in a delicious broth that's hearty, satisfying, and easy to make!
You can easily turn this into an instant chicken soup recipe too! Either way, this is a great family meal gluten free, dairy free, antiquity, Overall 30perfect for meal prep.
The Best Classic Slow Cooker Chicken Soup Recipe
Growing up in a Jewish household, chicken soup was (and still is) a staple during the holidays and whenever anyone started to get sick. As a result, I drink a lot of chicken soup in a day and can confidently say that I have mastered the technique for the absolute best recipes.
Not only is this Slow Cooker Chicken Soup my favorite version, it’s actually the easiest recipe. All you have to do is mix the ingredients together and the slow cooker does all the work. No need to hover over the stove!
This soup has all the comforting flavors you know and love, plus plenty of veggies and tender chicken to keep you full. Plus, it tastes even better the next day and works really well as a food Freezer meals An easy meal prep option. Give it a try and you'll never need another chicken soup recipe!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- vegetable: Garlic, carrots, onions, and celery add lots of saltiness, texture, and nutrition to the soup.
- chicken: I used a 3 pound whole chicken cut into 8 pieces.
- water: As the chicken and vegetables cook, they turn the water into soup. So, I don’t recommend substituting stock or broth.
- Herbs and Spices: Chopped fresh basil, fine sea salt, black pepper and bay leaf create a delicious herbaceous flavor.
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- humanely raised pork
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How to Make Slow Cooker Chicken Soup
- Combine: Add vegetables to slow cooker insert.
- Season the chicken: Pat the chicken dry with paper towels and season generously with salt. Then, transfer it to the slow cooker and add the water, dill, salt, pepper, and bay leaf.
- chef: Cover the slow cooker and simmer for 8 hours.
- Shred: Once the chicken is fully cooked, discard the bay leaves and chop the chicken into small pieces. Discard skin and bones, or keep bones to craft chicken soup!
- Serve: Return the chicken to the soup, season to taste and enjoy!
Instant Pot Options
Don’t have a slow cooker? Want to speed up the process? Don't worry! You can easily make instant chicken stock.
- Combine: Add vegetables to the bottom of the pot instant potthen add the chicken herbs, spices and 6 cups water.
- chef: Place the lid on and set the Instant Pot to “Soup.” Cook 30 minutes or until chicken is cooked through, then slow release or quick release pressure.
- Shred the chicken: Shred chicken on a cutting board, discarding bay leaves, skin and bones.
- Serve: Season and garnish with fresh herbs such as fresh parsley, fresh thyme, or fresh rosemary. enjoy!
How to store
- shop Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days.
- freeze Your crockpot chicken soup recipe up to 3 months old! Thaw leftovers in the refrigerator.
- reheat A separate section in the microwave. Alternatively, transfer larger batches to a slow cooker set to “warm” or to a pot on the stove over medium heat.
FAQ
Yes, chicken is safe to cook in a slow cooker as long as it is fully cooked and reaches an internal temperature of 165 degrees Fahrenheit.
While this recipe doesn't specifically call for pasta, you can add them to make slow cooker chicken noodle soup if you'd like. If you cook noodles in soup, they will absorb most of the liquid. Therefore, noodles are best cooked separately.
However, it's best to add the noodles directly into a bowl of hot soup rather than into the entire pot, as the noodles will continue to absorb the broth and become watery.
No! Feel free to use drumsticks, chicken breasts, or whatever part of the chicken you like best. Bone-in, skin-on chicken tastes best, but boneless chicken will work too.
This recipe is large enough to be eaten on its own. However, I like it with a side Gluten Free Garlic Bread and salads for added nutrition.
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- 3 garlic cloves minced
- 5 carrot dice
- 2 onion dice
- 4 celery stalks dice
- 1 3- pound whole chicken Cut into 8 pieces (*see note)
- 6 cup water
- 1/3 cup chopped fresh dill more for decoration
- 1 teaspoon fine sea salt More for marinating the chicken and more seasoning
- 1/2 teaspoon black pepper More flavors
- 1 bay leaf
- fresh chopped parsley for service
Slow cooker:
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Add garlic, carrots, onions and celery to pot slow cooker.
3 cloves garlic, 5 carrots, 2 onions, 4 celery stalks
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Pat the chicken dry and season generously with sea salt, then add the chicken to the slow cooker.
1 3-pound whole chicken
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Add water, dill, salt, pepper and bay leaf.
6 cups of water, 1/3 cup chopped fresh dill, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, 1 bay leaf
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Turn down to 8 hours.
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When done, discard the bay leaf and remove the chicken and chop it finely. Discard skin and bones.
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Return chicken to slow cooker. Taste and adjust seasoning as needed.
fresh chopped parsley
Instant Pot:
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Place vegetables in bottom of Instant Pot.
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Top with chicken, herbs and spices.
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Add 6 cups water.
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Press the “Soup” button and cook for 30 minutes. Let slow release or use quick release.
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Shred the chicken, discarding the tender leaves, skin and bones.
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Adjust salt and pepper as needed.
- *Note 1: Freeze chicken pieces and cook for 40 minutes.
- *Note 2: For chicken breasts, cook for 23 minutes.
- For chicken noodle soup, add cooked pasta separately when serving.
- The more carrots and celery here, the better! You can’t go wrong with a little more!
Storage:
- shop Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days.
- freeze Your crockpot chicken soup recipe up to 3 months old! Thaw leftovers in the refrigerator.
- reheat A separate section in the microwave. Alternatively, transfer larger batches to a slow cooker set to “warm” or to a pot on the stove over medium heat.
Serve: 1ServeCalories: 316kilocaloriescarbohydrate: 1gramprotein: 27gramFat: No. 22gramSaturated fat: 6gramPolyunsaturated fats: 5gramMonounsaturated fats: 9gramTrans fats: 0.1gramcholesterol: 109milligramssodium: 504milligramsPotassium: 307milligramsfiber: 0.2gramsugar: 0.1gramVitamin A: Chapter 549IUVitamin C: 5milligramscalcium: 33milligramsiron: 2milligrams
