Whole Chicken Soup - Recipe from Price Chopper
Whole Chicken Soup
Fresh veggies and a whole chicken slow cooked to perfection. Served with rice or noodles if desired.
Fresh veggies and a whole chicken slow cooked to perfection. Served with rice or noodles if desired.
- Heat the oil in a medium frying pan over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and starting to brown, about 7 minutes.
- Place carrots and celery in a 6-quart or larger slow cooker. Add water, thyme, and bay leaves. When the onion is ready, transfer to the slow cooker and stir to combine.
- Place the chicken on a work surface or cutting board and pat dry with paper towels. Season inside and out with salt and pepper. Place the chicken on top of the vegetables 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 (it's okay if it falls apart into large pieces). When cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Return the shredded chicken to the slow cooker and add parsley and a few large pinches of salt.
- Add rice or noodles if using, and stir to combine. Taste and season with salt and pepper as needed.
