slowcooker chicken soup to soothe a weary soul

 

Slowcooker chicken soup can soothe a weary soul.  These days mine is in desperate want of soothing.  There are months when life seems to take the lead and you’re always just one step behind – months when obligations never cease, when kids and work and charitable obligations all need your attention NOW and without compromise.  There are months when you forget yourself.   For me, I turn to this simple recipe for slowcooker chicken soup: just wholesome ingredients, a handful of steps and nourishment that can last for days.

Slowcooker chicken soup is that simple recipe, comforting and nourishment, that will keep your belly full even in the toughest time when both money and time are scarce.  When the question of how to balance time, finances and nourishment comes up, and it often does among Nourished Kitchen readers, I always answer with one single response: “Learn to love your slowcooker.”  Simple steps, coupled with good quality ingredients and a slowcooker bubbling away all day ensures that you can feed your family affordably, healthfully and without a lot of time in the kitchen.   For me, slowcooker chicken soup is the answer,

.slowcooker chicken soup

slowcooker chicken soup recipe

By support Published: March 15, 2011

  • Yield: 1 gallon soup
  • Prep: 5 minutes (active) mins
  • Cook: 18 to 20 hrs (slowcooker) mins
  • Ready In: 23 mins

Slowcooker chicken soup recipe featuring chicken, carrots, celery and potatoes.

Ingredients

  • 1 whole chicken (3 to 4 lbs)
  • unrefined sea salt (as needed)
  • ground black pepper (as needed)
  • 2 leeks (white and light green parts only, sliced thin)
  • 2 bay leafs
  • 1 yellow onion (peeled and chopped fine)
  • 6 carrots (scraped and sliced into rounds 1/4-inch thick)
  • 6 celery ribs (sliced 1/4-inch thick)
  • 1 lb potatoes (peeled and chopped into bite-sized pieces)
  • 1/4 cup minced fresh parsley

Instructions

  1. Rinse the chicken, inside and out, then pat it dry and season it well with unrefined sea salt and ground black pepper.
  2. Place the chicken in a slowcooker with leeks and bay leafs then cover with water. Cook on low for twelve hours.
  3. Add chopped onion, carrots, celery and potatoes to the slowcooker and continue cooking on low for an additional six to eight hours.
  4. Stir in parsley, pick out large bones and serve.

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What people are saying

  1. lina says

    Which slow cooker do you use? All of the ones that I’ve come across are made with teflon or other toxic ingredients. Thank you..

  2. Jennifer V says

    Hi – just tried this recipe – my house smells great. I am not new to cooking, but am new to using a slow cooker. So, it tastes kind of fatty. I only used a half chicken and cut the recipe in half. There was skin on the chicken and I am a fan of fat, especially chicken fat. But, it’s masking flavor in the soup. And what is the point of salting and peppering the chicken if you are just going to pour water over it? I would have liked measurements of S&P to help flavor the soup. I feel like I’m adding a lot of salt at the end. Please don’t mistake my intent, I LOVE your blog, am a fan and finally trying out some recipes. (Had a baby 6 months ago and been sort of in a fog). So, any tips to help add some flavor? Should I take the skin off after the first 12 hours? What crock-pot do you use? Curious. Thanks for all your awesome work! I look forward to refining this for my family and trying out more recipes.

  3. Talina says

    How to you avoid eating the spine bones and such? I’ve always cooked my whole chicken then strained out the juice and handpicked through the carcass and meat mess to separate all the edible meat. Any wiser tips?

  4. Jen says

    Hi Jenny!
    I’m making this soup for,the first time and my slow cooker switched to warm for about an hour early this morning. I hadn’t added the veggies yet. Does that affect the soup? I’m not sure if the chicken has to stay at a certain temperature.
    Thanks!
    Jen

  5. Donna Ross says

    I love chicken soup of any kind, but just not in the crockpot. Roasting the chicken first adds so much more flavor and removes a lot of the fat from the soup…unless that’s what you’re going for! and I do pick the chicken apart and remove most of the bones before serving. The other alternative is to strain the whole thing and just keep the broth.

  6. says

    Hi Jenny!
    This looks wonderful! I’ve read mixed things on cooking whole chicken in the slow cooker, some slow cookers come with warnings not to do so because the meat will take too long to cook through and therefore be in the “danger zone” for too long. Do you have thoughts about that?
    Thanks!
    Kate

  7. Gemma says

    Re the traditionalism of pressure cookers, actually, yhe pressure cooker was developed in the 1600s and came into mass production by the early victorian period- not sure how that makes it more traditional than a slow cooker! The oldest ones , with weights and valves work on the same principle as the newest electric ones

  8. Nadia says

    Gemma, I think the distinction Jenny draws between slow cookers and pressure cookers is that a slow cooker mimics the way things have been cooked since the dawn of time. Low and slow for hours. Traditional people may have used big pots over fires or buried their food in the ground, but the cooking principle is the same.
    Pressure cookers may have been developed in the 1600′s, but it is cooking at a high temperature under pressure – resulting in food cooked much faster. I think according to Jenny’s principles (and mine) that doesn’t fall under a traditional method of cooking – it’s one that has developed in a more modern era of human kind. For thousands of years before that, most cooking was done slowly.

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