No Easier Chicken Soup From Scratch
This easy recipe cooks a whole chicken along with veggies in a crockpot for a flavorful and simple chicken soup; add noodles or rice before serving.
Notes: Just throw a whole chicken in the slow cooker with spices, herbs and vegetables. Then let it simmer until the chicken falls apart. Take the chicken out, shred the meat, and add it back to the slow cooker, then stir in cooked egg noodles or rice. I've also cooked the rice/noodles right in the crockpot if I didn't plan ahead. If you use rice it will be heartier, and if you use noodles it will be broth-y.
Meal Prep Tip: This soup can be made through step 4, cooled to room temperature, and frozen in an airtight container. Thaw the soup in the refrigerator and cook rice or noodles. When ready to serve, reheat the soup, then stir in the rice or noodles.
Meal Prep Tip: This soup can be made through step 4, cooled to room temperature, and frozen in an airtight container. Thaw the soup in the refrigerator and cook rice or noodles. When ready to serve, reheat the soup, then stir in the rice or noodles.
INGREDIENTS
- 1 whole Prospect Farm chicken
- 1 bay leaf
- 4 medium carrots
- 3 medium celery stalks
- 2 tbsp fresh parsley
- 1/2 tsp thyme, dried or fresh
- 1 medium yellow onion
- 2 cups rice or noodles, cooked
- 1/2 tsp pepper, we use freshly ground
- 1 tbsp salt
- 1 tbsp olive oil
- 8-10 cups water
INSTRUCTIONS
- Place the water, carrots, celery, onion, and bay leaf in a 6 quart or larger slow cooker and stir to combine; set aside.
- Place the measured salt, measured pepper, and thyme in a small bowl and stir to combine; set aside.
- Place the chicken on a work surface or cutting board and pat it dry. I take the neck out and put it in the water to add to the broth's flavor. Drizzle the oil on the chicken and rub it all over the skin. Season inside and out with the thyme mixture. Place the chicken in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on high or 8 hours on low.
- Transfer the chicken to a rimmed baking sheet. When it’s cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, neck, cartilage, and bones). Return the shredded chicken to the slow cooker and add the parsley.
- Add the rice or noodles, if using, and stir to combine. Taste and season with salt and pepper as needed.
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