The comforting aroma of classic chicken soup, filled with fragrant herbs and vegetables, is one of the most inviting scents to fill a kitchen. For a richly flavorful and deeply chicken-y broth, a long, slow simmer is essential. That’s why the slow cooker is the perfect partner for chicken soup—it does all the work while you go about your day.
Using a whole chicken ensures a soup that’s packed with flavor and loaded with tender, shred-worthy meat, making it hearty and satisfying. Plus, this method yields quarts of soup, perfect for lunches, sharing with friends, or freezing for quick, healthy dinners.
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 medium carrots, peeled and diced
- 3 medium celery stalks, diced
- 8 cups (2 quarts) water
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 whole chicken (4 to 5 pounds), neck and giblets removed
- 1 tablespoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons fresh Italian parsley, coarsely chopped
- 2 cups cooked rice or noodles (optional)
INSTRUCTIONS
- Prepare the Vegetables and Broth Base:
- Heat the olive oil in a medium skillet over medium heat until shimmering.
- Add the diced onion and cook, stirring occasionally, until softened and lightly browned, about 7 minutes.
- Meanwhile, dice the carrots and celery, then transfer them to a 6-quart or larger slow cooker.
- Add the water, thyme, and bay leaves to the slow cooker. Once the onion is ready, add it to the slow cooker and stir to combine.
- Prepare the Chicken:
- Pat the chicken dry with paper towels. Season the inside and outside with salt and pepper.
- Place the chicken on top of the vegetables in the slow cooker.
- Cook the Soup:
- Cover and cook until the chicken is fully cooked and tender, about 6 hours on HIGH or 8 hours on LOW.
- Shred the Chicken:
- Carefully transfer the chicken to a rimmed baking sheet (it’s okay if it breaks apart).
- Once cool enough to handle but still warm, shred the meat into bite-sized pieces, discarding the skin, bones, and cartilage.
- Finish the Soup:
- Return the shredded chicken to the slow cooker and stir in the parsley.
- Add the cooked rice or noodles, if desired, and stir to combine. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
NOTES
- Make Ahead: You can sauté the onion up to 2 days in advance and store it in an airtight container in the refrigerator.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.
Enjoy this hearty and comforting chicken soup as a wholesome meal for any occasion!
