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There is no better cure for anything than Chicken Soup. The chicken and broth warms the soup, and the vegetables brighten everything up. It’s a classic for a reason! Plus this Slow Cooker Chicken Soup is simple to make and easily freezes!
Classic Slow Cooker Chicken Soup
Classic Slow Cooker Chicken SoupI am SO excited about this soup. Growing up in a Jewish home, chicken soup was a staple (and still is) for holidays and anytime someone started to come down with something. I’ve eaten A LOT of chicken soup in my day, and this is hands down my favorite. PLUS, it’s literally the easiest recipe to throw together. It has all the flavors of your classic chicken soup just like grandma used to make. Packed with tons of veggies and tender chicken, this classic comfort soup is perfect for anytime you need to warm yourself up on a chilly day.
Crockpot Chicken Soup Ingredients
- Whole Chicken
- Garlic
- Onions
- Carrots
- Celery
- Fresh Dill
- Salt and Pepper
- Bay Leaf
How to Make Slow Cooker Chicken Soup
How to Make Slow Cooker Chicken SoupWhat I love most about this recipe is how simple is to make. Simply:
- Add all of the ingredients to the slow cooker. Cook on low for 8 hours.
- Shred the meat off of the chicken, and stir back into the soup.
- Serve hot, or cool down before storing in the refrigerator.
Want to make it faster in the Instant Pot?
- Place veggies in the bottom of your Instant Pot.
- Top with chicken, herbs, and spices.
- Add 6 cups water.
- Push ‘Soup’ and let cook for 30 minutes. Let slow release or use quick release.
- Shred chicken, discarding skin and bones.
- Adjust salt and pepper as desired.
- NOTE 1: For frozen chicken, cook for 40 minutes.
- NOTE 2: For chicken breasts, cook for 23 minutes.
Should Noodles be Cooked before Adding to Soup?
While this recipe doesn’t specifically call for noodles, you could add them if you want. If you cook the noodles in the soup they will suck up most of the broth, so it’s best to cook noodles separately. However, it’s better to add the noodles directly to single hot bowl of soup instead of to the whole pot because the noodles will continue to suck up the liquid of the soup and become waterlogged.
If you like this soup recipe, check out these others:
If you like this slow cooker recipe, check out these others:
- Pork Carnitas (Instant Pot and Slow Cooker)
- How To Make Chicken Broth (Instant Pot or Slow Cooker)
- Slow Cooker Baked Potato Bar
- Instant Pot Mongolian Beef (Paleo)
Watch the video:
Classic Chicken Soup
Ingredients
- 3 garlic cloves minced
- 5 carrots diced
- 2 onions diced
- 4 celery stalks diced
- 1 3- pound whole chicken cut into 8 pieces (*See Notes)
- 6 cups water
- 1/3 cup chopped fresh dill more for garnish
- 1 teaspoon fine sea salt more for salting the chicken and more to taste
- 1/2 teaspoon black pepper more to taste
- 1 bay leaf
- Fresh chopped parsley for serving
Instructions
Slow Cooker:
- Place garlic, carrots, onion, and celery into the insert of your slow cooker.3 garlic cloves, 5 carrots, 2 onions, 4 celery stalks
- Pat chicken dry and season generously with sea salt, then add the chicken into the slow cooker.1 3- pound whole chicken
- Add in the water, dill, salt, pepper, and bay leaf.6 cups water, 1/3 cup chopped fresh dill, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, 1 bay leaf
- Set on low for 8 hours.
- Once done, discard the bay leaf and remove the chicken to shred. Discard the skin and bones.
- Place chicken back into the slow cooker. Taste and adjust seasoning as desired.Fresh chopped parsley
Instant Pot:
- Place veggies in the bottom of your Instant Pot.
- Top with chicken, herbs, and spices.
- Add 6 cups water.
- Push 'Soup' and let cook for 30 minutes. Let slow release or use quick release.
- Shred chicken, discarding baby leaf, skin, and bones.
- Adjust salt and pepper as desired.
Notes
- *NOTE 1: For frozen chicken pieces, cook for 40 minutes.
- *NOTE 2: For chicken breasts, cook for 23 minutes.
- For chicken noodle soup, add cooked pasta individually when serving.
- The more carrots and celery the better here! You can't go wrong with more!
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Freeze your crockpot chicken soup recipe for up to 3 months! Thaw leftovers in the fridge.
- Reheat individual portions in the microwave. Or, transfer larger batches to a slow cooker set to “warm” or to a pot over medium heat on the stove.
I would love to give this soup a try in my instant pot. Can I use boneless skinless chicken breasts in place of the bone-in? If so, what adjustment should I make on cook time? Thank you
I love this recipe! So simple to make in the IP and the flavor tastes like its been cooking all day. I do serve it with noddles for the boys in my house but eat it plain as I am GF. We always have it with Lexi’s biscuits (which are another huge hit). Freezes great in my souper cubes for quick solo lunches.
If I double the water for more broth does that impact the time I need for the instapot? I.e. from 23 minutes for non frozen chicken to ?? time?
Can I use a little whole chicken not cut into 8 pieces?
Hello, how many servings in this recipe please?
Hi!
How long can this stay good in the freezer for? Preparing PP meals to freeze, due end of February.
Thanks!
I have a 4.5 quart crockpot, would I follow the same directions for my crackpots size? Thanks!
Yes, but I’d just make sure all of it fit in the slow cooker according to the appliance instructions (ie that it fits below whatever maximum your slow cooker instructs).
Or stove top? Dutch Oven?
Do you see it now?