Go Back
+ servings
Classic Chicken Soup
Print Recipe
5 from 2 votes

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!
Prep Time10 minutes
Cook Time8 hours
Course: Dinner
Cuisine: Gluten-free
Servings: 6
Author: Lexi


  • 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


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.


  • 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!


Calories: 478kcal | Carbohydrates: 10.9g | Protein: 67.2g | Fat: 17g | Saturated Fat: 4.6g | Cholesterol: 202mg | Sodium: 566mg | Fiber: 2.7g | Sugar: 4.2g