Delicious Slow Cooker Whole Chicken Soup made easy and healthy. Just a bowl of this soup will comfort and delight you. The whole family loves mom's recipe.
– A 4- to 5-pound whole chicken with neck and giblets removed– 1 teaspoon sea salt, plus to taste– 1/4 teaspoon freshly ground black pepper– One small yellow onion– 4 medium carrot– 4 medium celery stalk– Two parsnip– 1 to mato– 8-cup 2-quart water– 2 bay leave– fresh parsley– fresh dill– 2-tablespoons coarsely chopped fresh Italian parsley
Place the chicken on a clean surface. Remove the guts and dry with paper towels. Sprinkle salt and pepper on the chicken inside and out.
Soup can be made two ways. With a stovetop boil or slow cooker finish.
In a stovetop soup pan, I skim fat. You can start here. Cover chicken in large soup pot (7-quart nonstick Dutch oven). Soak the chicken.
Add onion, carrots, celery, and chicken. After boiling, reduce heat to a low boil and skim the fat (lots of foam should float to the top). This should take 10 minutes to remove most of the foam.
Carefully add chicken, vegetables, and water to a 6-quart slow cooker. No stovetop prep—slow cooker Slow-cook vegetables. Put chicken on water and veggies. Try bouillon paste or cube. Add less water and a box of your favorite stock or broth without bouillon paste or cube.
Cover the slow cooker and cook on HIGH for 6 hours (cook on the stove for faster results). Chicken should reach 165°F after 8 hours on low. See if the thickest part of the chicken is done early to avoid overcooking. Different slow cookers cook differently.
Discard the bay leaf, parsley, and dill bunch, turn off the Crock-Pot, and carefully transfer the falling-apart chicken to a cutting board. Remove skin, bones, and cartilage from chicken after 10-15 minutes of cooling.