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    Crock-Pot Chicken Soup

    • 1 min read

    This recipe does require some pre-planning but other than that, this recipe is fantastic.

    Serves:  4 to 6


    • 1 whole organic or pasture-raised chicken
    • 2 tablespoons butter
    • 1 teaspoon garlic powder
    • 1 teaspoon of sea salt
    • ½ teaspoon each of dried basil, oregano, rosemary, and thyme
    • 1 small yellow onion, chopped
    • 1 rib of stalk celery, chopped
    • 1 carrot, chopped


    1. Place chicken in the crock-pot with butter, garlic powder, sea salt, and herbs. Cook on low for 6 to 8 hours or overnight.
    2. Remove chicken to a plate. When cool enough to handle, pull the meat off the bones but leave all the juices in the crock-pot. Set the meat aside to cool completely, then cover and refrigerate.
    3. Put the bones back in the crock-pot slow cooker. Add the vegetables and a little more Sea Salt.
    4. Add 2–3 quarts of water. 
    5. Cook on low for 6 to 8 hours, or overnight.
    6. Strain bones and vegetables out of broth. Add chicken meat and reheat.
    7. Store leftovers in the refrigerator for up to 3 days, or freeze for later. 

    You don’t want to miss 15 of Dr. Anna's Favorite Keto-Green recipes. Click here.

    Dr. Anna Cabeca

    Dr. Anna Cabeca

    Certified OB/GYN, Anti-Aging and Integrative Medicine expert and founder of The Girlfriend Doctor. During Dr. Anna’s health journey, she turned to research to create products to help thousands of women through menopause, hormones, and sexual health. She is the author of best-selling The Hormone Fix and Keto-Green 16.