460864″ data-elementor-settings=”” data-elementor-type=”single”>
Prep Time 10 minutes
Cook Time 8 hours
Overall Time 8 hours 10 minutes
Recipe Type: Supper
- 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
- Location garlic, carrots, onion, and celery into the insert of your slow cooker.
For Instantaneous Pot:
- Place veggies in the bottom of your Instant Pot.
Loading nutrition data …
29 reactions to “Classic Chicken Soup (Slow Cooker & Immediate Pot)”
Chicken soup is a winter season must!
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!
Excellent!!! Thank you so much for responding. Preparation on making for tomorrow night. Thanks again!!!
I do not have an insert for my sluggish cooker … any suggestions?
It’s just the part you put food into!!
I’m making this right now and it smells divine!
I have some frozen too! Perfect for Winter! Enjoy!
I have this cooking and it smells divine! Love the addition of dill!
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.
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!
Can I use chicken breast and if so how many pieces??
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!
Exists nutrition information anywhere for the recipe? Is the serving size 1 cup?
We’re working on adding nutritional information.
Hi there. What size onions do you utilize for this recipe?
Could I include zucchini?
The number of pieces of chicken breast would you advise to substitute the entire chicken?
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!
I just had dry dill and believe I included too much (should have checked out remarks initially). Hoping taste compromises over night.
Can you include matzo balls to this soup? If so, do you need to add more liquid?
Kaitlyn Soranno states:
Just how much is thought about a serving size?
Simply questioning if you take the skin off
or cool and strain the fat previous to consuming? I feel like it might be fatty …