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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

    Dr. Anna is a Triple Board Certified OB/GYN, Anti-Aging Medicine expert, and author of the best selling book, The Hormone Fix.

    Dr. Anna helps women heal the 9 most dreadful symptoms of menopause with natural, safe solutions. Follow her for content on hormonal imbalances, vaginal dryness, menopause (and more) that are medically backed, and created to empower women — not just treat them.