Classic Chicken Soup (Slow Cooker & Instant Pot)

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 SoupClassic 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.

Classic Chicken Soup

Want more soup recipes? Here are some of our favorites: 

Classic Chicken Soup

How to make chicken soup in the Instant Pot or Slow Cooker

Watch the video:

Classic Chicken Soup


Classic Chicken Soup

Prep Time 10 min Cook Time 8 hr Total Time 8:10 Serves 6


  • 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


  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.
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