Classic Chicken Soup

Ingredients:

• 3 garlic cloves minced
• 5 carrots diced
• 2 onions diced
• 4 celery stalks diced
• 1 3- pound whole chicken cut into 8 pieces
• 6 cups water
• 1/3 cup chopped fresh dill more for garnish
• 1 teaspoon fine sea salt more for salting the chicken and more to taste
• 1/2 teaspoon black pepper more to taste
• 1 bay leaf
• 1/2 lemon juiced
• 1 teaspoon ground turmeric
• Fresh parsley chopped, for serving
• Additional fresh dill for serving

Slow Cooker Instructions:

• Add garlic, carrots, onion, and celery to the insert of your slow cooker.
• Pat the chicken dry and season generously with sea salt. Place it on top of the vegetables.
• Pour in water and add dill, salt, pepper, and bay leaf. Cover and cook on low for 8 hours.
• Once done, discard the bay leaf. Remove the chicken, shred the meat, and discard the skin and bones. Return the shredded chicken to the soup.
• Stir in turmeric and lemon juice. Taste and adjust seasoning as needed.
• Serve hot, garnished with fresh parsley and dill.

Instant Pot Instructions:

• Add garlic, carrots, onion, and celery to the bottom of your Instant Pot. Place chicken on top, then add dill, salt, pepper, bay leaf, and water.
• Secure the lid and set to the Soup setting for 30 minutes. Let it naturally release pressure or quick release. 
• Discard the bay leaf. Remove chicken, shred the meat, and discard skin and bones. Return shredded chicken to the soup.
• Stir in turmeric and lemon juice. Adjust seasoning to taste.
• Serve hot, topped with fresh parsley and dill.