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–+ servings
A bowl of chicken soup on a table, next to a smaller bowl of fresh parsley to the left and a spoon on the table to the right, in front of a slow cooker of soup.
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5 from 3 votes

Slow Cooker Chicken Soup

Slow Cooker Chicken Soup made with a whole chicken slow cooked in broth with herbs, spices, and veggies, the perfect comfort food for a chilly day!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 440kcal
Author: Jacqui

Equipment

  • 1 6-7 quart slow cooker

Ingredients

  • 5 pound whole chicken giblets removed
  • 1 medium leek washed and chopped, white part only
  • 3 medium carrots peeled and cut into 1-inch pieces
  • 1 medium Vidalia onion chopped
  • 3 medium stalks celery chopped
  • 8 cups water
  • 5 cloves garlic minced
  • 2 whole bay leaves
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon black pepper or to taste
  • 1/2 teaspoon ground turmeric
  • 1 bunch fresh parsley washed and roughly chopped
US Customary - Metric

Instructions

  • Add the whole chicken, vegetables, bay leaves, and spices to the slow cooker. Fill the slow cooker up with water until it just covers the chicken, about 8 cups.
  • Place the lid on the pot and slow cook on High for 5-6 hours, or until the chicken is cooked through and starting to fall apart easily.
  • Carefully remove the chicken from the slow cooker and place it on a baking sheet.
  • Once the chicken has cooled slightly, shred the meat from the chicken and discard the bones and skin. Place the meat back into the slow cooker and stir everything together.
  • Discard the bay leaves, stir in the fresh parsley and serve.

Notes

Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 3-4 days.
Freeze in a freezer-safe container for 3-4 months.
Cooking Tips
  • Cook this on the High setting for the entire time. 
  • Remove and discard the bay leaves before serving.
  • I use a pair of tongs and a serving spoon with a longer handle to transfer the chicken to a baking sheet.
  • It's ok if it falls apart as you're lifting it, just use a slotted spoon to get all of the pieces onto the baking sheet to cool a bit before shredding it.
  • Use the slotted spoon to check the broth and remove any small bones from the soup.
  • Discard the bones and skin after shredding the meat.
  • If your chicken is smaller, you can check it around 5 hours with a meat thermometer to see if it's ready. If it's larger, it may take more time to cook.

Nutrition

Calories: 440kcal | Carbohydrates: 12g | Protein: 35g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 566mg | Potassium: 620mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6425IU | Vitamin C: 23mg | Calcium: 93mg | Iron: 3mg
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