Slow Cooker Whole Chicken Soup

– 1 4- to 5-pound whole chicken, neck and giblets removed from the cavity – 1 teaspoon sea salt – plus additional to taste – 1/4 teaspoon freshly ground black pepper – plus additional to taste – 1 small yellow onion peeled and left whole – 4 medium carrots peeled and cut in half – 4 medium celery stalks left whole – 2 parsnips peeled and cut in half – 1 to mato cut in half (or handful of cherry tomatoes) – 8 cups 2 quarts water – 2 bay leaves – fresh parsley – fresh dill – 2 tablespoons coarsely chopped fresh Italian parsley leaves


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Cook time: 6 hr

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prep Time

 20 min


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An easy and healthy recipe for a delicious Slow Cooker Whole Chicken Soup. A bowl of this soup is all you need to bring you true comfort and a smile to your face. Mom’s recipe that is loved by the whole family.

Do you cook the chicken before putting it in soup? Whether or not you cook the chicken before adding it to your soup is up to personal preference. It’s usually recommended to precook the chicken as this allows for more flavor and tenderness, but some recipes may call for raw chicken. If using raw chicken, be sure to boil it for a longer period of time until it reaches 165°F.

What gives chicken soup the most flavor? The most flavorful chicken soups are made by using bone-in, skin-on chicken. The bones and skin add more flavor to the soup due to the fat and collagen found in them. Other ingredients that can be added for flavor include onions, garlic, carrots, celery, herbs and spices.


The benefits of a whole chicken soup for a cold – The broth, made from simmering a whole chicken, contains zinc, which has been found to reduce the duration of cold symptoms. – Additionally, the heat from the soup helps clear congestion by loosening mucus and allowing it to be more easily coughed up.


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