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.
Ingredient
– 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
Direction
1
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.
2
Soup can be made two ways. With a stovetop boil or slow cooker finish.
Stovetop prep
3
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.
4
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.
5
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.
6
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.
7
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.