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Timeless Chicken Soup

Timeless Chicken Soup

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Yield 6

Prep Time 10 minutes

Cook Time 8 hours

Overall Time 8 hours 10 minutes

Recipe Type: Supper

Cuisine Gluten-free

Difficulty: Easy

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


  1. Location garlic, carrots, onion, and celery into the insert of your slow cooker.

Dish Notes

For Instantaneous Pot:

  1. Place veggies in the bottom of your Instant Pot.


Loading nutrition data …



October 16, 2016

29 reactions to “Classic Chicken Soup (Slow Cooker & Immediate Pot)”

  1. Chicken soup is a winter season must!

  2. Bev says:

    Been looking for an excellent chicken soup dish, can’t wait to attempt later this week. Suppose to cool down a bit in Florida. Could you utilize chicken breasts and if so would you leave entire or chop initially? And if you wished to include noodles when would you do this? Thank you a lot for all your excellent recipes!

    • Leave them entire the chicken breasts if boneless, and I would pre-cook the noodles and include as you eat, or they’ll get soaked!

  3. Bev states:

    Excellent!!! Thank you so much for responding. Preparation on making for tomorrow night. Thanks again!!!

  4. Hillary says:

    I do not have an insert for my sluggish cooker … any suggestions?

    • It’s just the part you put food into!!

  5. I’m making this right now and it smells divine!

    • I have some frozen too! Perfect for Winter! Enjoy!

  6. I have this cooking and it smells divine! Love the addition of dill!

  7. Danielle Olivieri states:

    I only have actually dried dill. do you recommend using that and how much?



    • Start with 1/2 teaspoon and taste and include more as preferred.

  8. This sound unbelievable. If i do not have 8 hours, can I cook on high for 4 hours?

    • Yes that ought to work all right!

  9. Jen says:

    Can I use chicken breast and if so how many pieces??

  10. Ashley says:

    After cutting the entire chicken into 8 pieces, do I discard the foundation or leave all of it?

    • Either. I add all. I also ask my butcher to suffice for me!

  11. Jennifer says:

    Exists nutrition information anywhere for the recipe? Is the serving size 1 cup?

    • We’re working on adding nutritional information.

      • Jennifer says:

        Thank you!

  12. Natalia says:

    Hi there. What size onions do you utilize for this recipe?

  13. Analisa says:

    Could I include zucchini?

  14. Natalia states:

    The number of pieces of chicken breast would you advise to substitute the entire chicken?

  15. April M says:

    First of all, your cinnamon bun muffins are a staple for my 3 yo each week!

    I searched more of your dishes knowing just how much we enjoyed that recipe!

    I made your chicken soup last night- and it’s a game changer! It’s my brand-new chicken soup dish!
    So light, and yummy! And no more chicken broth boxes!

    Thanks so for your incredible recipes!

    I’m making your sheet pan steak fajitas tonight!

    Next, I think I need to simply purchase your book! Ha!

  16. Mahannah says:

    I just had dry dill and believe I included too much (should have checked out remarks initially). Hoping taste compromises over night.

  17. Elisa says:

    Can you include matzo balls to this soup? If so, do you need to add more liquid?

  18. Kaitlyn Soranno states:

    Just how much is thought about a serving size?

  19. Keri says:

    Simply questioning if you take the skin off

    or cool and strain the fat previous to consuming? I feel like it might be fatty …

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