Slow Cooker Traditional Chicken Soup Recipe

Slow cooker traditional chicken soup recipe. Whole chicken with vegetables and rice cooked in a slow cooker. Very easy and delicious traditional chicken soup.

How to Prepare Slow Cooker Traditional Chicken Soup Recipe

Ingredients: 8 cups (1.89 l) water, 4 medium carrots, 3 medium celery stalks, 1 medium yellow onion, 1 bay leaf, 1 tablespoon (15 ml) kosher salt, 1/2 teaspoon each: black pepper and dried thyme, 1 whole chicken, 1 tablespoon (15 ml) olive oil, 2 tablespoons (30 ml) chopped fresh Italian parsley leaves, 2 cups (0.47 l) steamed white rice or cooked noodles

Instructions: to prepare chicken soup, peel and dice carrots, and yellow onion. Wash and dice celery stalks. Coarsely chop flat Italian parsley leaves. Place diced vegetables, water, and bay leaf in a 6-quart (6 L) slow cooker. Mix well to combine and set aside.

In a small mixing bowl, combine salt, black pepper, and dried thyme leaves. Stir well to combine and set aside.

Place whole chicken on a work surface and pat dry with paper towels. Carefully cut off and discard any extra fat hanging around the body cavity. Drizzle whole chicken with olive oil and rub it all over. Season the chicken inside and out with the thyme mixture, then arrange seasoned chicken on the top of vegetables in the slow cooker.

Cover the cooker and cook on a low-heat setting for 6-8 hours or until chicken and vegetables are cooked through. Turn off the slow cooker and open the lid. Using tongs, transfer the cooked chicken to a cutting board. Discard bones, then, using two forks shred the meat.

Return shredded chicken meat to the slow cooker and add chopped fresh parsley. Add cooked rice or noodles and stir well. Season with salt and black pepper. Pour into soup bowls and serve immediately.

Slow Cooker Traditional Chicken Soup Recipe

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Ingredients

• 8 cups (2 L) water
• 4 medium carrots, peeled and diced
• 3 medium celery stalks, diced
• 1 medium yellow onion, peeled and diced
• 1 bay leaf
• 1 tablespoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1 whole chicken, neck and giblets removed from the cavity
• 1/2 oz (15 ml) olive oil
• 2 tablespoons coarsely chopped fresh Italian parsley
• 2 cups steamed rice or cooked egg noodles

Method