Classic Chicken Soup

4.67 from 3 votes

This Classic Slow Cooker Chicken Soup Recipe is the ultimate comfort food that warms you up from the inside out. Packed with chicken and veggies in a savory broth it’s hearty, satisfying, and so easy to make!

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner

Cuisine: Gluten-free

Diet: Gluten Free

Keyword: crock pot chicken soup, instant pot chicken soup, slow cooker chicken soup, slow cooker chicken soup recipe

Method: Instant Pot, Slow Cooker

Servings: servings

Author: Lexi

Equipment

1 Slow Cooker or Instant Pot

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
1/2 lemon juiced
1 teaspoon ground turmeric
Fresh parsley chopped, for serving
Additional fresh dill for serving

Instructions

Slow Cooker:

Add garlic, carrots, onion, and celery to the insert of your slow cooker.
3 garlic cloves, 5 carrots, 2 onions, 4 celery stalks
Pat the chicken dry and season generously with sea salt. Place it on top of the vegetables.
1 3- pound whole chicken
Pour in water and add dill, salt, pepper, and bay leaf. Cover and cook on low for 8 hours.
6 cups water, 1/3 cup chopped fresh dill, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, 1 bay leaf
Once done, discard the bay leaf. Remove the chicken, shred the meat, and discard the skin and bones. Return the shredded chicken to the soup.
Stir in turmeric and lemon juice. Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley and dill.
Fresh parsley

Instant Pot:

Add garlic, carrots, onion, and celery to the bottom of your Instant Pot. Place chicken on top, then add dill, salt, pepper, bay leaf, and water.
Secure the lid and set to the Soup setting for 30 minutes. Let it naturally release pressure or quick release. See note for frozen chicken
Discard the bay leaf. Remove chicken, shred the meat, and discard skin and bones. Return shredded chicken to the soup.
Stir in turmeric and lemon juice. Adjust seasoning to taste.
Serve hot, topped with fresh parsley and dill.

Notes

You can use chicken thighs or any chicken you wish. I don't love breasts, though!
Frozen Chicken Pieces: Cook in the Instant Pot for 40 minutes.
Chicken Breasts Only: Cook in the Instant Pot for 23 minutes.
For Chicken Noodle Soup: Stir in cooked pasta just before serving (don’t add it to the pot or it will get mushy).
More Veggies? You can’t go wrong with extra carrots or celery—add more if you like!

Storage Tips

Refrigerator: Store in an airtight container for 4–5 days.
Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Microwave individual servings, or reheat larger portions on the stovetop or in a slow cooker set to “warm.”

Nutrition