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This Classic Chicken Soup (Slow Cooker & Instant Pot) is the definition of comfort, with every spoonful delivering tender bites of chicken, perfectly cooked vegetables, and a delicate blend of aromatic herbs. The savory broth is a warm hug on chilly days, making it a go-to for quick weeknight dinners or soothing any seasonal sniffles. Whether you’re using your trusty slow cooker or the speedy Instant Pot, this recipe is a nourishing meal everyone can gather around.
With the option to serve it alongside egg noodles or rice, this dish is endlessly versatile and can adapt to your cravings. It’s not just a soup—it’s a one-pot wonder that makes meal prep and cleanup a breeze. Let’s dive into everything you need to make this cozy classic and how to prepare it like a pro.
Table of Contents
Why Make This Soup
- This Classic Chicken Soup (Slow Cooker & Instant Pot) is incredibly adaptable, fitting into both busy and relaxed schedules. Choose the slow cooker for a hands-off approach or the Instant Pot when you’re short on time.
- Nourishing and hearty, the halal chicken and fresh vegetables come together in a broth that’s both healing and satisfying. It’s perfect when you’re feeling under the weather or just need a filling meal.
- With minimal prep and a simple ingredient list, this recipe is approachable for beginners and experienced cooks alike. Plus, the leftovers freeze beautifully, making it meal-prep gold.
- The optional addition of egg noodles or rice lets you customize it to your family’s preferences. Whether you’re craving something light or more filling, this soup has you covered.
Everything You Need for Classic Chicken Soup (Slow Cooker & Instant Pot)
- 1.5 pounds halal chicken thighs or breasts, boneless and skinless
- 6 cups halal chicken broth
- 2 cups carrots, sliced
- 2 cups celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 2 tablespoons olive oil
- 2 cups egg noodles or rice (optional, for serving)
Halal chicken and broth ensure this dish is accessible to a variety of dietary preferences. The combination of thyme, rosemary, and bay leaf adds a depth of flavor that enhances the soup’s comforting qualities.
How To Make Classic Chicken Soup (Slow Cooker & Instant Pot) Step by Step
- For the slow cooker: Heat olive oil in a skillet over medium heat. Add onions, carrots, and celery, sautéing until softened, about 5 minutes. Transfer the vegetables to your slow cooker.
- Stir in minced garlic, dried thyme, dried rosemary, bay leaf, salt, and pepper. These herbs and seasonings will infuse the soup with rich, earthy aromas as it cooks.
- Place the chicken on top of the vegetables, then pour in the halal chicken broth. Make sure the chicken is fully submerged for even cooking.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
Kitchen ApplianceCuisinart 7-Cup Food ProcessorIdeal for chopping vegetables quickly and efficiently, saving time in meal prep.
Essential CookwareInstant Pot Duo 7-in-1 Electric Pressure CookerThis versatile appliance can be used for both slow cooking and pressure cooking, perfect for making chicken soup.
- Remove the chicken, shred it with two forks, and return it to the soup. This step ensures every bite of soup is packed with flavorful chicken.
- Add the frozen peas, stir, and let the soup cook for an additional 10-15 minutes. This step warms the peas without overcooking them.
- For the Instant Pot: Turn on the sauté function and heat olive oil. Add onions, carrots, and celery, sautéing until softened, about 5 minutes.
- Stir in minced garlic, dried thyme, dried rosemary, bay leaf, salt, and pepper, allowing the seasonings to bloom slightly. Place the chicken on top of the vegetables and pour in the halal chicken broth.
- Seal the lid and set the Instant Pot to high pressure for 10 minutes. Allow for a natural pressure release for 10 minutes, then quick-release any remaining pressure.
- Remove the chicken, shred it, and return it to the soup. Stir in frozen peas and let the soup sit for 5 minutes before serving hot.
Frequently Asked Questions
- Can I use bone-in chicken? Yes, but you’ll need to remove the bones before shredding the chicken.
- How can I thicken the broth? Add a slurry of cornstarch and water or blend a portion of the soup for a creamier texture.
- Can I freeze this soup? Absolutely! Transfer to airtight containers and freeze for up to 3 months.
Meal Prep and Storage
This soup is perfect for meal prep, as it keeps well in the fridge for up to 4 days. Store leftovers in airtight containers to maintain freshness. To reheat, warm it in a pot over medium heat or use a microwave-safe dish for quick heating.
If freezing, allow the soup to cool completely before dividing it into containers. Avoid adding egg noodles or rice before freezing, as they can become mushy when reheated. Add fresh noodles or rice when serving instead.
What to Pair with Classic Chicken Soup
- Our easy one pot chicken and rice offers a side option if you skip rice in the soup itself.
- Crusty bread or a soft dinner roll is ideal for dipping into the flavorful broth.
- A crisp side salad with citrus vinaigrette contrasts the warm, hearty soup beautifully.
- Serve alongside roasted vegetables for additional texture and nutrients.
Expert Tips and Shortcuts
- Sautéing the vegetables before adding them to the slow cooker brings out sweetness and depth in the soup. Don’t skip this step!
- Use pre-minced garlic and pre-chopped vegetables to save time during prep. Look for fresh options in the refrigerated section of your grocery store.
- If you prefer a richer broth, use half chicken broth and half bone broth for added nutrition and flavor complexity.
- For more vibrant herbs, stir in fresh thyme and rosemary just before serving for a final fragrant touch.
Classic Chicken Soup (Slow Cooker & Instant Pot)
Ingredients
- 1.5 pound halal chicken thighs or breasts, boneless and skinless
- 6 cup halal chicken broth
- 2 cup carrots, sliced
- 2 cup celery, diced
- 1 medium onion, chopped
- 3 clove garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- salt (to taste)
- pepper (to taste)
- 1 cup frozen peas
- 2 tbsp olive oil
- 2 cup egg noodles or rice (optional, for serving)
Instructions
- In the slow cooker: Heat olive oil in a skillet over medium heat. Add onions, carrots, and celery, sautéing until softened (about 5 minutes). Transfer to the slow cooker.
- Add the minced garlic, dried thyme, dried rosemary, bay leaf, salt, and pepper to the slow cooker.
- Place the chicken on top of the vegetables in the slow cooker. Pour in the halal chicken broth, ensuring the chicken is submerged.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Once cooked, remove the chicken, shred it with two forks, and return it to the soup.
- Add the frozen peas, stir to combine, and let it cook for an additional 10-15 minutes.
- For the Instant Pot: Turn on the sauté function and heat olive oil. Add onions, carrots, and celery, sautéing until softened (about 5 minutes).
- Add the minced garlic, dried thyme, dried rosemary, bay leaf, salt, and pepper, stirring briefly.
- Place the chicken on top of the vegetables, then pour in the halal chicken broth.
- Seal the lid and cook on high pressure for 10 minutes. Allow for natural release for 10 minutes, then quick release any remaining pressure.
- Remove the chicken, shred it, and return to the pot. Add frozen peas and stir to combine. Let it sit for 5 minutes before serving.
- Serve hot with egg noodles or rice if desired.
Notes
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