Chicken, Carrot and Celery Soup

5 from 48 votes

Fuzzy sock season is here and that means it’s time to get out the crock pot and make the ultimate in comfort foods, Gluten Free Chicken, Carrot and Celery Soup.

Prep Time20

Cook Time7

Total Time7 20

Course: dinner, Main Course

Cuisine: American

Keyword: chicken soup

Servings:

Calories: 190kcal

Author: Nicole Kendrick

Equipment

Crockpot
Measuring cups and spoons
Butchers twine
Forks
Small mixing bowl

Ingredients

1 Springer Mountain Farms whole chicken
3-4 carrots diced
3-4 celery sticks diced
1 onion
6-8 springs of fresh thyme
2-3 bay leaves
1 tablespoon salt
½ teaspoon black pepper
1 ½ tablespoon dry parsley
¼ teaspoon paprika
1 8 oz box cooked pasta
7 cups water

Instructions

Remove the giblets and neck from the cavity of the chicken. Rinse well.
Stuff the cavity of the chicken with a small amount of onion, celery, 2 springs of thyme and carrots then tie with butchers twine.
To a large crock pot or slow cooker, add the onions, celery, carrots, and water.
In a small bowl, combine the salt, pepper, and parsley.
Coat the chicken on all sides with the seasoning.
Then, place the chicken breast side up into the crock pot.
Add the remaining thyme and sprinkle the top of the chicken with the paprika.
Cook on high for 5-6 hours or on low for 7-8 hours.
When the chicken is done, remove from the crock pot and place on a plate to cool off.
Once cool, remove the skin, then shred the chicken off of the bones and place the meat back into the crock pot.
Add cooked noodles and serve!

Notes

Top Tips:

If you plan on serving this later in the week, don’t add your noodles to the pot of soup. Instead, add your desired amount to each individual bowl. This will prevent the noodles from absorbing excess broth and becoming soggy.

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition