Classic Chicken Soup (Slow Cooker & Instant Pot)

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 soupClassic Slow Cooker Chicken Soup

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. 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

Classic chicken soup in the crockpotHow to Make Slow Cooker Chicken Soup

What I love most about this recipe is how simple is to make. Simply:

  1. Add all of the ingredients to the slow cooker. Cook on low for 8 hours.
  2. Shred the meat off of the chicken, and stir back into the soup.
  3. Serve hot, or cool down before storing in the refrigerator.

Want to make it faster in the Instant Pot?

  1. Place veggies in the bottom of your Instant Pot.
  2. Top with chicken, herbs, and spices.
  3. Add 6 cups water.
  4. Push ‘Soup’ and let cook for 30 minutes. Let slow release or use quick release.
  5. Shred chicken, discarding skin and bones.
  6. Adjust salt and pepper as desired.
  7. NOTE: For frozen chicken, cook for 40 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.

 

Crockpot chicken soup in a bowlIf you like this soup recipe, check out these others:

If you like this slow cooker recipe, check out these others:


Watch the video:


4.5 rating
2 reviews

Crockpot Chicken Soup

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!


Yield 6
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Recipe Type: Dinner
Cuisine Gluten-free
Difficulty: Easy
Author: Lexi
Scale This Recipe

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

  1. Place garlic, carrots, onion, and celery into the insert of your slow cooker.
  2. Pat chicken dry and season generously with sea salt, then add the chicken into the slow cooker.
  3. Add in the water, dill, salt, pepper, and bay leaf.
  4. Set on low for 8 hours.
  5. Once done, discard the bay leaf and remove the chicken to shred. Discard the skin and bones.
  6. Place chicken back into the slow cooker. Taste and adjust seasoning as desired.

Recipe Notes

For Instant Pot:

  1. Place veggies in the bottom of your Instant Pot.
  2. Top with chicken, herbs, and spices.
  3. Add 6 cups water.
  4. Push 'Soup' and let cook for 30 minutes. Let slow release or use quick release.
  5. Shred chicken, discarding skin and bones.
  6. Adjust salt and pepper as desired.
  7. NOTE: For frozen chicken, cook for 40 minutes.

Nutrition

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29 comments
October 16, 2016

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Join The Discussion

29 responses to “Classic Chicken Soup (Slow Cooker & Instant Pot)”

  1. 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!

  2. Bev says:

    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!

  3. Bev says:

    Great!!! Thank you so much for responding. Planning on making for tomorrow night. Thanks again!!!

  4. Hillary says:

    I don’t have an insert for my slow cooker… any recommendations?

  5. Deanne says:

    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!

  6. Deanne says:

    I have this cooking and it smells divine! Love the addition of dill!

  7. Danielle Olivieri says:

    I only have dried dill.. do you suggest using that and how much?

    Thanks,
    Danielle

  8. Allison says:

    This sound incredible. If i don’t have 8 hours, can I cook on high for 4 hours?

  9. Jen says:

    Can I use chicken breast and if so how many pieces??

  10. Ashley says:

    After cutting the whole chicken into 8 pieces, do I discard the backbone or leave it all?

  11. Jennifer says:

    Is there nutrition info anywhere for the recipe? Is the serving size 1 cup?

  12. Natalia says:

    Hi there. What size onions do you use for this recipe?

  13. Analisa says:

    Could I add zucchini?

  14. Natalia says:

    How many pieces of chicken breast would you recommend to substitute the whole chicken?

  15. April M says:

    First of all, your cinnamon bun muffins are a staple for my 3 yo each week! Such a great switch from his daily morning Little bites before our lifestyle change. Yuck!

    I searched more of your recipes knowing how much we loved that recipe!
    I made your chicken soup last night- and it’s a game changer! Soooo yummy! I was nervous about just water, but it turned out delicious! It’s my new chicken soup recipe!
    So light, and yummy! And no more chicken broth boxes!
    Thanks so for your amazing recipes!
    I’m making your sheet pan steak fajitas tonight! 🙂

    Next, I think I need to just buy your book! Ha!

    5.0 rating

  16. Mahannah says:

    I only had dry dill and think I added too much (should have read comments first). Hoping taste weakens over night.

  17. Elisa says:

    Can you add matzo balls to this soup? If so, do you need to add more liquid?

  18. Kaitlyn Soranno says:

    How much is considered a serving size?

  19. Keri says:

    Just wondering if you take the skin off
    or cool and strain the fat prior to eating? I feel like it might be fatty….

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