Crockpot Chicken Vegetable Soup Recipe

This Crockpot Chicken Vegetable Soup is a comforting and flavorful classic that’s perfect for chilly days. Tender chicken thighs, hearty vegetables, and a simple broth come together in your slow cooker for a nourishing and satisfying meal. This recipe is easy to prepare and perfect for busy weeknights or lazy weekends.

Ingredients

Here’s what you’ll need to create this delicious and easy soup:

• Boneless, skinless chicken thighs: Chicken thighs are more flavorful and juicy than chicken breasts for this recipe.
• Sea salt and black pepper: For seasoning the chicken.
• Potatoes: ½-inch diced, for heartiness and texture.
• Celery: Diced, adds a refreshing crunch and flavor.
• Carrot: Diced, adds sweetness and color.
• Onion: Diced, for flavor and texture.
• Garlic: Minced, for aromatic depth.
• Bay leaf: Adds a subtle aromatic flavor.
• Fresh thyme: Or dried thyme, adds an earthy and slightly minty flavor.
• Chicken broth: Forms the base of the flavorful soup.
• Peas: Fresh or frozen, adds sweetness and color.
• Salt and pepper: To taste.
• Fresh parsley: Chopped, for garnish and a touch of freshness.

How to Make Crockpot Chicken Vegetable Soup

Step 1: Combine Ingredients in Slow Cooker

Place the chicken thighs in the slow cooker and season generously with salt and pepper. Add the diced potatoes, celery, carrots, onion, minced garlic, bay leaf, thyme, and chicken broth. Stir to combine.

Step 2: Cook

Cover the slow cooker and cook on HIGH for 3-4 hours or LOW for 8 hours. Check the chicken for doneness by inserting a meat thermometer into the thickest part. It should read 165°F.

Step 3: Shred the Chicken and Add Peas

Transfer the cooked chicken thighs to a plate and shred them with two forks. Return the shredded chicken to the soup. Add the peas and continue heating until warmed through.

Step 4: Season and Serve

Remove the bay leaf. Taste the soup and season with additional salt and pepper as needed. Serve warm, garnished with chopped fresh parsley.

How to Serve Crockpot Chicken Vegetable Soup

• Cozy Weeknight Meal: This Crockpot Chicken Vegetable Soup is perfect for a warm and satisfying weeknight dinner.
• Light Lunch: Enjoy it as a lighter lunch option with a side salad or a piece of crusty bread.
• Sick Day Meal: This soup is also a comforting and nourishing option when you’re feeling under the weather.

Make Ahead and Storage

Storing Leftovers

Cool the soup completely and store it in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months (or longer if vacuum sealed).

Reheating

Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use chicken breasts instead of chicken thighs?
Yes, you can use chicken breasts, but they may be more prone to drying out in the slow cooker. Cook them for a shorter time or add them towards the end of the cooking cycle.

Can I add other vegetables to this soup?
Absolutely! Feel free to add other vegetables, such as diced zucchini, mushrooms, or green beans.

Can I make this soup on the stovetop?
Yes, you can! Sauté the vegetables in a pot on the stovetop, then add the chicken and broth. Simmer until the chicken is cooked through and the vegetables are tender.

How can I make this soup thicker?
You can mash some of the potatoes or add a cornstarch slurry (cornstarch mixed with water) to thicken the soup.

There you have it! A delicious and easy-to-make recipe for Crockpot Chicken Vegetable Soup that’s perfect for any occasion. Enjoy!

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