This Classic Chicken Soup is my best chicken soup I’ve made to date, and it is made in the slow cooker or the Instant Pot! 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 a rainy Fall or Winter day, or if you come down with a little sickness.
Classic Chicken Soup (Slow Cooker & Instant Pot)
I 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.
Want more soup recipes?
- Feel Good Veggie Soup
- Rustic Vegetable Tomato Soup
- Slow Cooker French Onion Soup
- Gluten-Free Minestrone Soup
- White Chicken Chili
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How to make chicken soup in the Instant Pot or Slow Cooker!
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
- 6 cups water
- 1/3 cup chopped fresh dill
- 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
Directions
- Place garlic, carrots, onion, and celery into the insert of your slow cooker.
- Pat chicken dry and season generously with sea salt, then add the chicken into the slow cooker.
- Add in the water, dill, salt, pepper, and 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.
Recipe Notes
For 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.
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
- 6 cups water
- 1/3 cup chopped fresh dill
- 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
Directions
- Place garlic, carrots, onion, and celery into the insert of your slow cooker.
- Pat chicken dry and season generously with sea salt, then add the chicken into the slow cooker.
- Add in the water, dill, salt, pepper, and 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.
Recipe Notes
For 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.
Does chicken soup resonate with you like it does for me?
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24 comments on “Classic Chicken Soup (Slow Cooker & Instant Pot)”
Chicken soup is a winter must! Chicken soup always reminds me of my dad and how he would be cooking huge batches the entire day on cold winter weekends for us! So good and so comforting!
Been looking for a good chicken soup recipe, can’t wait to try later this week. Suppose to cool down a bit in Florida. Could you use chicken breasts and if so would you leave whole or chop first? And if you wanted to add noodles when would you do this? Thank you so much for all your great recipes!
Leave them whole the chicken breasts if boneless, and I would pre-cook the noodles and add as you eat, or they’ll get soggy!
Great!!! Thank you so much for responding. Planning on making for tomorrow night. Thanks again!!!
Of course! Enjoy!
I don’t have an insert for my slow cooker… any recommendations?
It’s just the part you put food into!!
I’m making this right now and it smells divine! I’m planning to freeze some for colder days ahead! Love the addition of dill!
I have some frozen too! Perfect for Winter! Enjoy!
I have this cooking and it smells divine! Love the addition of dill!
I only have dried dill.. do you suggest using that and how much?
Thanks,
Danielle
Start with 1/2 teaspoon and taste and add more as desired.
This sound incredible. If i don’t have 8 hours, can I cook on high for 4 hours?
Yes that should work okay!
Can I use chicken breast and if so how many pieces??
After cutting the whole chicken into 8 pieces, do I discard the backbone or leave it all?
Either. I add all. I also ask my butcher to cut it for me!
Is there nutrition info anywhere for the recipe? Is the serving size 1 cup?
We’re working on adding nutritional data. In the mean time, feel free to use any free online calorie calculator like myfitnesspal! Serving size for soup is usually about 1 cup.
Thank you!
Hi there. What size onions do you use for this recipe?
You can use any!
Could I add zucchini?
How many pieces of chicken breast would you recommend to substitute the whole chicken?