Crockpot Whole Chicken Soup Recipe
This easy crockpot chicken soup uses a whole chicken and vegetables, and has no noodles in it. It uses a pre-made freeze-dried poultry seasoning to save time, but you can also add the herbs and seasoning individually.
Ingredients
- 1 small whole chicken (or cornish hen)
- 1 zucchini
- 4 whole carrots
- 5 celery sticks
- 1/2 white onion
- 4 tbsp freeze dried poultry herb blend (I recommend Litehouse brand)
- 1 tsp sea salt (or kosher salt)
- 6 cups water
- 1/2 tsp black pepper (optional)
Instructions
- Add your thawed out whole chicken into your crockpot.
- Cut up your vegetables and add them to the crockpot.
- Add 4 tablespoons of freeze-dried poultry herb blend to the crockpot.If you aren’t able to find this or something similar, use the following:1 teaspoon of dried thyme, ½ teaspoon of dried sage, ½ teaspoon of marjoram, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of dried rosemary.
- Add 6 cups of water to your crockpot. Depending on the size of your crockpot, you may need to add more or less water. The water should just reach the top of your chicken and vegetables.
- Cook your soup with the chicken, vegetables, water and seasonings for 8 hours on low.
- Let your soup cool a bit and then using two forks, lift your whole chicken out of the soup and onto a cutting board. Pull all of your chicken meat off the bones and add it back to the crockpot. Stir up the meat with your cooked soup. Discard your chicken carcass or use it to make more bone broth!
Video
Notes
Above in the blog post I provide recipe ingredient substitutions and variations.
I also provide dietary modifications, storage tips and frequently asked questions.
Nutrition
Calories: 310kcalCarbohydrates: 7gProtein: 25gFat: 20gSaturated Fat: 5.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8.6gTrans Fat: 0gCholesterol: 140mgSodium: 500mgPotassium: 520mgFiber: 2gSugar: 3.5g
Tried this recipe?Let us know how it was!