Description
This Crockpot Chicken Vegetable Soup is a hearty and comforting meal that’s perfect for busy days. Simply toss the ingredients into your slow cooker and let it simmer to perfection. Packed with tender chicken, a medley of vegetables, and a flavorful broth, it’s a satisfying and healthy dish.
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken thighs
- Sea salt, for seasoning
- 1/4 teaspoon black pepper
- 1 pound potatoes, 1/2-inch diced (about 2 cups)
- 2 ribs celery, diced (about 1 cup)
- 1 large carrot, diced (about 1 cup)
- 1/2 medium onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
- 6–8 cups chicken broth
- 1 cup peas (fresh or frozen)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Combine Ingredients: Place chicken thighs in the slow cooker. Season generously with salt and pepper. Add potatoes, celery, carrots, onion, garlic, bay leaf, thyme, and chicken broth.
- Cook: Cover and cook on HIGH for 3-4 hours, or on LOW for 8 hours.
- Shred Chicken: Check chicken for doneness (internal temperature should reach 165°F). Remove chicken, shred with forks, and return to the pot.
- Add Peas: Stir in peas and continue heating until warmed through.
- Season and Serve: Remove bay leaf. Season with salt and pepper to taste. Serve warm, garnished with fresh parsley.
Notes
- Rotisserie Chicken: If using rotisserie chicken, add it near the end of the cooking time.
- Evenly Cut Vegetables: Dice vegetables into consistent sizes for even cooking.
- Frozen Peas: No need to thaw frozen peas before adding them to the soup.
- Slow Cooker Timing: Cooking times may vary depending on your slow cooker model.
- Salt Adjustment: Adjust salt to taste before serving.
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
