dinner gluten-free paleo slow-cooker soup

Slow-Cooker Chicken Soup

March 2, 2014

This recipe was a long-time coming. I’m Jewish which means my veins are filled with chicken soup, not blood. I should have called this recipe, “chicken soup for the maven soul”. Are they still publishing those books?

Anyway, it’s a right of passage as a Jewish female to master your very own chicken soup recipe. I’ve made chicken soup with my bubby, chicken soup with my Mom and chicken soup for my friends at Chabad, but never have I made chicken soup all by my lonesome. But once your roommate spreads the plague to you and you realize you no longer live in Mommy and Daddy’s house, it’s time to step up to the plate. Please take note that C has been downgraded to roommate after he infected me with this horrific virus (to which he had a miraculous recovery and left for Montreal the next day).

slow-cooker chicken soupFirst I texted my Mom to ask her what I should put in it, to which she responded “salt”. No surprise here…Jews love their salt. Thanks Mom, but that was unhelpful. So then I messaged my fellow tribe-member Lexi who suggested carrots, celery and parsley. Done. Then I remembered how uber lazy and sickly I was, which called for minimal steps aka the slow-cooker.

slow-cooker chicken soup 2So I hauled my butt to the grocery store, picked up a chicken and some veggies, booked it home, threw everything in the slow-cooker and prayed to the Kardashian gods that I wouldn’t be the first Jewish female to fail at my birthright. Sorry I’m deep in the middle of a Kardashian marathon.

After some questionable man-handling with the chicken I not only managed to pull it off but I think it might compete with mama Maven’s. Next shabbat dinner I’m putting it to the test….

Print

Slow-Cooker Chicken Soup

  • Author: Davida @ The Healthy Maven
  • Prep Time: 10 mins
  • Cook Time: 4 hours 0 min
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Slow Cooker
  • Diet: Gluten Free
Scale

Ingredients

  • 1 3 lb whole chicken
  • 2 large carrots, peeled and sliced
  • 3 stalks of celery, sliced
  • 1 medium onion, sliced
  • 1 bunch of parsley
  • 2 bay leaves
  • 6 cups of liquid (I used 4 cups chicken stock and 2 cups of water)
  • 3/4 tsp sea salt (add more if desired)
  • pepper, to taste
  • 1/2 tsp curry powder (optional)

Instructions

  1. Wash and remove giblets from chicken.
  2. Add chicken to slow-cooker and top with celery, carrots and onion.
  3. Tie together parsley with string and place on top.
  4. Add bay leaf.
  5. Pour in liquid.
  6. Add salt.
  7. Cover and cook on high for 4 hours.
  8. Remove bay leaves and parsley from slow-cooker and using large spoons remove the chicken. Let cool for 10 mins.
  9. Meat should easily come off the bone and then chop into bite sized pieces and place back into slow-cooker with veggies. Remove as much meat as you can.
  10. Add in additional salt if desired, pepper and curry powder if using.
  11. Serve warm or keep in fridge for up to one week.
  12. If keeping in fridge, the next day feel free to remove layer of fat from top using a spoon.
slow-cooker chicken soup 3

Have you ever tried making your own chicken soup from scratch? What’s your go-to sick food?

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  • Reply
    B
    June 16, 2020 at 4:20 pm

    I only recently started making chicken soup. I grew up eating canned (usually condensed) chicken soup, which should not even be allowed to be called chicken soup. I made this recipe first and immediately felt like I had been neglected or deprived of something as a child lol. This recipe is easy to make and tastes fantastic. It really does make toy feel better when you’re sick too! I don’t even know how that works, but it does. I tried a couple other recipes after this one, but I was only disappointed. This is definitely the recipe to use!

  • Reply
    Michelle
    October 23, 2017 at 1:58 pm

    I would love for this to cook while I am at work. Do you think I could cook it on low for 8 hours?

  • Reply
    Suzanne
    July 1, 2016 at 4:53 pm

    I’m pregnant and suffering from the most rotten cold. I’m not allowed to take all my usual cold remedies so I have followed your recipe to the letter and it’s in cooking just now! Smells amazing! Can’t wait to try it, fingers crossed it helps me!

  • Reply
    Agata
    December 1, 2014 at 7:12 am

    Hi,

    I would like to share a a great tip on how to improve the taste and colour of chicken soup. My mom would cook it every Sunday and I really disliked it but with time I started to enjoy the taste of it and even cooking it πŸ™‚

    The secret ingredient is burnt onion. I burn it slowly over the cooker and wait until it gets black πŸ™‚ Then, I put it straight to the pot with my soup πŸ™‚ Actually, I am cooking the chicken soup right now and mmmmmm it smells great πŸ™‚

  • Reply
    Samantha White
    October 9, 2014 at 11:28 am

    My go to sick food is definitely chicken soup. But I remember my mom put some fresh egg noodle in it. Ah I’d wish I could make one soon. Spoonful Of Comfort

  • Reply
    Tina @ Tina's Chic Corner
    March 8, 2014 at 9:48 pm

    Congrats for running solo on this dish! It looks delicious and everyone needs a good chicken soup to count on. I don’t use my slow cooker often but I may just have to dust it off for this one. Looks so good. πŸ™‚

  • Reply
    Consuelo @ Honey & Figs
    March 5, 2014 at 5:51 am

    Chicken soup instead of blood – hahaha you always crack me up!
    This soup looks so so comforting and delish to me ahhh. I want a bowl for lunch, pretty please.
    And I hope you’re feeling better! xx

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