Slow Cooker Chicken Soup

Directions

• Dice the onion, celery, and carrots. Mince the fresh rosemary. Season the chicken breast and thighs with sea salt and black pepper to taste.
• Place the diced onion, celery, and carrots at the bottom of the slow cooker. Lay the chicken breast and thighs on top of the vegetables. Sprinkle the fresh rosemary over the chicken. Pour in the water or bone broth, ensuring the chicken is fully submerged.
• Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
• Once cooked, use tongs to transfer the chicken to a large bowl. Shred the chicken using two forks until it is pulled apart into bite-sized pieces.
• Return the shredded chicken to the slow cooker and stir well. Let the soup sit for 5–10 minutes to allow the flavors to blend.
• Taste and adjust seasoning with additional salt and black pepper if needed. Serve warm and enjoy!