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!
Servings: 6
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
- Optional: Fresh chopped parsley for serving
Instructions
Slow Cooker:
- 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.
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.
- NOTE 1: For frozen chicken pieces, cook for 40 minutes.
- NOTE 2: For chicken breasts, cook for 23 minutes.
Notes
- 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!
Nutrition
Calories: 478kcal | Carbohydrates: 10.9g | Protein: 67.2g | Fat: 17g | Saturated Fat: 4.6g | Cholesterol: 202mg | Sodium: 566mg | Fiber: 2.7g | Sugar: 4.2g