Chicken Soup With Herbs
This slow cooker chicken soup combines boneless chicken breasts, fresh rosemary and sage, and aromatic vegetables in a gentle, extended cook that builds rich, comforting flavor without active time.
⚡Slow Cooker
This slow cooker chicken soup combines boneless chicken breasts, fresh rosemary and sage, and aromatic vegetables in a gentle, extended cook that builds rich, comforting flavor without active time.
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Pat the chicken dry with a paper towel and season with salt and pepper.
Dice the onion, chop the celery, and slice the carrots into rounds.
Mince the garlic cloves and remove the rosemary and sage from their stalks.
For Suvie: Divide the chicken pieces, onion, celery, carrots, garlic, rosemary, sage, and chicken stock between two Suvie pans. Season with salt and pepper and stir to combine. Add water to the reservoir, enter the Slow Cook settings (Protein: LOW, 6 hours; Starch: 0 minutes) and cook.
For slow cooker: Add the chicken pieces, onion, celery, carrots, garlic, rosemary, sage, and chicken stock to the slow cooker pot. Season with salt and pepper and stir to combine. Place the lid on the pot and cook on low for 8 hours.
Once the soup has finished cooking, gently remove the chicken pieces and place in a large mixing bowl.
Using two forks, shred the chicken pieces into large chunks.
Add the chicken back into the soup and reheat if necessary.
Ladle some soup into a bowl and garnish with fresh parsley. Serve with crusty bread.
Cool to room temperature, then refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat or in the slow cooker on low.
slow cooker
Yes. Bone-in, skin-on thighs or a whole chicken will add more gelatin and deeper flavor, though you'll need to shred or debone before serving. Adjust cooking time slightly.
Cook on low for 6–8 hours until chicken is tender and vegetables are soft. High heat takes 3–4 hours but low heat allows flavors to meld better.
Yes. Cool completely, store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in a slow cooker.
Dried rosemary and sage work but use half the amount (0.5–1.5 sprigs equivalent). Thyme or oregano are good substitutes, or use a poultry seasoning blend.
Yes, as written. Verify your chicken stock is certified gluten-free if that matters for your diet.
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