Chicken soup is a basic but comforting soup. Low-carb, paleo, and whole30 this noodle-free soup can be made in the slow cooker or Instant Pot.
Updated 2019 with Instant Pot instructions
Chicken soup. I don’t know about you but whenever I’m sick, the first thing I make is a bowl of chicken soup. It’s the ultimate comfort food. But if you look at the ingredients, it’s pretty basic (and healthy). Classic chicken soup consists of chicken, broth, vegetables, salt, pepper, and herbs. Most chicken soups are served with some sort of carbohydrate like pasta, rice, or dumplings. This version of slow cooker/pressure cooker chicken soup does not use any noodles. It’s noodle-free, grain-free, low-carb, paleo, and whole30. If you’re looking for a slow cooker/instant pot chicken noodle soup recipe see HERE.
Other chicken soup recipes you might enjoy:
after (slow cooker)
What Cut Of Chicken To Use
I recommend using a bone-in cut of chicken like thighs, breasts, or legs (skin on or skin off, it doesn’t matter) with this recipe. Thighs and legs because dark meat in general tends to have more flavor and it’s less likely to overcook. Bone-in chicken breasts are a good alternative if you don’t want to use dark meat. If you’re use boneless, skinless chicken breasts, lower the cooking time by an hour or two because it will cook faster than the other cuts. Whatever cut of chicken you use, cook it until it shreds easily. If you’re using skin-on chicken, the skin will pull off after cooking. Or you can remove it before cooking, I just never take the time to do so.
I know I left some of the ingredients vague on purpose. 2-3 celery stalks, 2-3 carrots. I believe you should use ingredients that you have or can find easily. If you only have 2 celery stalks, rather than going to buy more celery, use 2 instead of 3. Don’t care for cooked carrots (like me)? Use 2 carrots instead of 3. Like a lot of broth? Use the full 8 cups rather than 6. I us 7 cups of broth if you’re curious. Make this recipe for you. I only use 1 teaspoon of salt but I tend to under-salt my recipes in general. Add more salt to this if you want to, I will not be offended.
While I usually use dried herbs to make this, in the video I used fresh herbs. If you use fresh herbs, remove them when the soup is done cooking along with the bay leaves.Print
- 1 pound bone-in chicken
- 6–8 cups low-sodium or homemade chicken broth
- 2–3 celery stalks, sliced
- 2–3 medium size carrots, sized
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp dried thyme (or 2–3 sprigs fresh)
- 1/2 tsp dried rosemary (or 2–3 sprigs fresh)
- 1/2 tsp pepper
- 1 tbsp oil (for IP)
- Add all ingredients into the slow cooker. Stir gently.
- Cook HIGH 3-4 or LOW 6-8.
- If using fresh herbs, remove the sprigs along with the bay leaves, and chicken. Discard the bay leaves & sprigs, the chicken skin, and the chicken bones (if yours has it). Shred the meat and then stir the chicken back into the slow cooker.
- Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
- Add celery, carrots, and onion and cook 5-7 minutes or until the vegetables are soft.
- Add garlic and cook an additional minute or so.
- Pour broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in the remaining ingredients.
- Close lid and seal valve. Set high pressure and cook for 8 minutes.
- Natural release pressure for 10 minutes then manually release the remaining pressure.
- If using fresh herbs, remove the sprigs along with the bay leaves, and chicken. Discard the bay leaves & sprigs, the chicken skin, and the chicken bones (if yours has it). Shred the meat and then stir the chicken back into the pressure cooker.
- Category: Main
If you have lots of soup leftover, you can always freeze it for later use. I used a small 3.5-quart slow cooker but you can double this recipe and use a 6-quart slow cooker or Instant Pot to feed a larger crowd.
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