Classic Chicken Soup
A cozy, nourishing slow cooker chicken soup packed with tender shredded chicken, carrots, celery, onions, dill, and a bright splash of lemon. Pure comfort in a bowl and effortless to make!
Servings: 6 servings
Calories: 316kcal
Cost: 2
Equipment
- slow cooker
- cutting board
- chef knife
- measuring cups and spoons
Ingredients
- 3 cloves garlic, 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, plus more for garnish
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 bay leaf
- 1/2 lemon juiced
- 1 tsp ground turmeric
- fresh parsley, chopped, for serving
- additional fresh dill, for serving
Instructions
- Add garlic, carrots, onion, and celery to the insert of your slow cooker.
- Pat the chicken dry, season with sea salt, and place on top of the vegetables.
- Pour in water and add dill, salt, pepper, and bay leaf. Cover and cook on low for 8 hours.
- Remove the bay leaf. Remove the chicken, shred the meat, discard skin and bones, and return the chicken to the soup.
- Stir in turmeric and lemon juice. Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley and dill.
Notes
Use any chicken pieces you like—dark meat adds more flavor. For chicken noodle soup, stir in cooked pasta just before serving. Soup stores well in the fridge for up to 5 days or can be frozen for up to 3 months.