Slow Cooker Chicken Soup

Name: Slow Cooker Chicken Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6-8 servings servings
Cuisine: American
Ingredients: 8 cups (2 quarts) water; 4 medium carrots, peeled and cut into large dice; 3 medium celery stalks, large dice; 1 medium yellow onion, small dice; 1 bay leaf; 1 tablespoon kosher salt, plus more as needed; 1/2 teaspoon freshly ground black pepper, plus more as needed; 1/2 teaspoon dried thyme; 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity; 1 tablespoon olive oil; 2 tablespoons coarsely chopped fresh Italian parsley leaves; 2 cups steamed white rice, steamed wild rice, or cooked egg noodles (optional, see above)

Jennifer

1 year ago

Cuisine: American

Categories: Soups, One-Pot Meals & Chicken

Slow Cooker Chicken Soup is a comforting, hearty dish that’s perfect for chilly days or when you need a nourishing, easy meal. Tender chicken, vegetables like carrots, celery, and onions, and aromatic herbs simmer together in a savory broth, infusing the soup with rich, satisfying flavors. The slow cooker does all the work, allowing the ingredients to meld together beautifully over several hours, making the chicken juicy and the vegetables perfectly tender. Whether you add noodles, rice, or just keep it simple, this soup is a warm, wholesome option that’s both soothing and filling, perfect for cozying up with any time of the day.

Slow Cooker Chicken Soup recipe - American easy difficulty dish

Tags:

carrots

onions

celery

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Serving Size: 6-8 servings

Ingredients:

8 cups (2 quarts) water
4 medium carrots, peeled and cut into large dice
3 medium celery stalks, large dice
1 medium yellow onion, small dice
1 bay leaf
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon dried thyme
1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
1 tablespoon olive oil
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 cups steamed white rice, steamed wild rice, or cooked egg noodles (optional, see above)

Directions:

Place the water, carrots, celery, onion, and bay leaf in a 6-quart or larger slow cooker and stir to combine; set aside.
Place the measured salt, measured pepper, and thyme in a small bowl and stir to combine; set aside.
Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity. Drizzle the oil on the chicken and rub it all over the skin. Season inside and out with the thyme mixture. Place the chicken on top of the vegetables in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on high or 8 hours on low.
Transfer the chicken to a rimmed baking sheet. When it’s cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Return the shredded chicken to the slow cooker and add the parsley.
Add the rice or noodles, if using, and stir to combine. Taste and season with salt and pepper as needed.

Ingredients:

8 cups (2 quarts) water

4 medium carrots, peeled and cut into large dice

3 medium celery stalks, large dice

1 medium yellow onion, small dice

1 bay leaf

1 tablespoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

1/2 teaspoon dried thyme

1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity

1 tablespoon olive oil

2 tablespoons coarsely chopped fresh Italian parsley leaves

2 cups steamed white rice, steamed wild rice, or cooked egg noodles (optional, see above)

Directions:

Place the water, carrots, celery, onion, and bay leaf in a 6-quart or larger slow cooker and stir to combine; set aside.

Place the measured salt, measured pepper, and thyme in a small bowl and stir to combine; set aside.

Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity. Drizzle the oil on the chicken and rub it all over the skin. Season inside and out with the thyme mixture. Place the chicken on top of the vegetables in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on high or 8 hours on low.

Transfer the chicken to a rimmed baking sheet. When it’s cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Return the shredded chicken to the slow cooker and add the parsley.

Add the rice or noodles, if using, and stir to combine. Taste and season with salt and pepper as needed.