If you’re craving a comforting, hearty meal that feels like a warm hug in a bowl, this Crockpot Chicken Vegetable Soup Recipe is about to become your new best friend. Packed with tender chicken thighs, vibrant vegetables, and rich herbs, it offers a perfect balance of flavors and textures that gently mingle together during slow cooking to create a soul-soothing soup. Whether you’re looking for a simple weeknight dinner or a dish to cozy up to on a chilly day, this recipe delivers nourishing goodness with minimal effort and maximum love.
Ingredients You’ll Need
These ingredients are wonderfully simple yet incredibly essential for delivering the perfect harmony of taste, texture, and color in your Crockpot Chicken Vegetable Soup Recipe. Each one plays a unique role, from the tender chicken thighs that melt in your mouth to the fresh herbs that provide aromatic depth.
- 1 pound boneless, skinless chicken thighs: Choose thighs for juicy, flavorful meat that stays tender throughout slow cooking.
- Sea salt, for seasoning: Enhances and balances all the flavors naturally.
- ¼ teaspoon black pepper: Adds a gentle kick without overpowering the soup.
- 1 pound potatoes, ½-inch diced (about 2 cups): These provide comforting creaminess and help thicken the broth slightly as they cook.
- 2 ribs celery, diced (about 1 cup): Celery adds subtle crunch and a fresh, earthy note.
- 1 large carrot, diced (about 1 cup): Brightens the soup with a hint of natural sweetness and lovely color.
- ½ medium onion, diced (about 1 cup): Builds the foundational savory flavor that infuses the entire dish.
- 4 cloves garlic, minced: Brings warmth and an irresistible aroma.
- 1 bay leaf: Imparts a subtle herbal complexity.
- 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme): Adds an earthy, fragrant touch that pairs beautifully with chicken.
- 6-8 cups chicken broth: The heart of the soup, providing a rich, savory liquid base.
- 1 cup peas (fresh or frozen): Sweet pops of green that brighten both taste and appearance.
- Salt and pepper, to taste: To fine-tune the seasoning at the end.
- 2 tablespoons fresh parsley, chopped: A fresh garnish that lifts the final presentation.
How to Make Crockpot Chicken Vegetable Soup Recipe
Step 1: Combine Ingredients
Start by placing your boneless, skinless chicken thighs right into the slow cooker. Season those thighs generously with sea salt and black pepper so that every bite is flavorful. Next, add your diced potatoes, celery, carrots, onion, minced garlic, bay leaf, and thyme on top. Finally, pour in the chicken broth, making sure everything is nicely covered. This layering ensures the flavors mingle beautifully as the soup cooks low and slow.
Step 2: Cook
Cover your slow cooker and choose between two perfect cooking options: HIGH for 3 to 4 hours if you need the soup soon, or LOW for 8 hours if you’d rather let it simmer slowly throughout the day. Either way, the result is tender chicken and perfectly cooked vegetables swimming in a delicious broth.
Step 3: Shred Chicken
Once your chicken reaches an internal temperature of 165°F, it’s ready to come out. Remove the thighs carefully and shred them using two forks — this is one of the most satisfying parts! Return the shredded chicken back into the slow cooker so the meat can soak up more of that savory broth.
Step 4: Add Peas
Stir in the peas, whether fresh or frozen, and let the soup continue to warm through until those little green bursts are tender but still vibrant. This step adds a nice contrast in texture and a fresh pop of sweetness.
Step 5: Season and Serve
Remove the bay leaf from the pot, then give your soup a final taste. Add salt and pepper as needed to balance the flavors perfectly. Finally, sprinkle chopped fresh parsley right on top to add color and a fresh herbal note that makes this Crockpot Chicken Vegetable Soup Recipe truly irresistible.
How to Serve Crockpot Chicken Vegetable Soup Recipe
Garnishes
Fresh parsley is a classic and lively garnish that brightens each spoonful. For added richness, a sprinkle of grated Parmesan or a drizzle of good-quality olive oil takes the experience up a notch. If you’re feeling adventurous, a pinch of crushed red pepper flakes can add a welcome touch of heat.
Side Dishes
This soup pairs beautifully with warm rustic bread or a crusty baguette that’s perfect for dipping. For something lighter, serve alongside a crisp green salad with a tangy vinaigrette to balance the soup’s heartiness.
Creative Ways to Present
Serve the soup in charming bowls with a dollop of sour cream or Greek yogurt for a creamy finish. You can even place a sprig of thyme or a lemon wedge on the side to add fresh aroma or bright citrus notes that guests can customize to their liking. For family-style serving, ladle it into a large rustic pot right on the table to invite everyone to help themselves.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. As the flavors continue to meld, the soup can actually taste even better the next day. Just give it a good stir before reheating.
Freezing
If you want to keep it longer, freezing is a great option. Portion the soup in freezer-safe containers or heavy-duty bags, leaving some space for expansion. Frozen soup will maintain its flavor and texture for up to 3 months, making it perfect for quick lunches or dinners later on.
Reheating
Reheat your Crockpot Chicken Vegetable Soup Recipe gently on the stovetop over medium heat, stirring occasionally until heated through. If reheating from frozen, thaw overnight in the fridge for best results, then warm slowly to prevent the chicken from drying out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicier during long cooking, chicken breasts can work fine too. Just keep an eye on the cooking time so the meat doesn’t dry out.
Can I add other vegetables?
Yes! Feel free to toss in your favorites like green beans, corn, or bell peppers. Just remember that cooking times may vary depending on what you add.
Do I need to shred the chicken?
Shredding the chicken helps distribute it evenly throughout the soup and makes it easier to eat, but if you prefer, you can leave the pieces whole or chop them.
Is this recipe freezer-friendly?
Definitely. This soup freezes well and reheats beautifully, making it an excellent option for meal prep or busy days.
Can I use vegetable broth instead of chicken broth?
You can, but using chicken broth intensifies the savory flavor that complements the chicken and vegetables perfectly.
Final Thoughts
There’s something incredibly satisfying about coming home to a warm bowl of homemade Crockpot Chicken Vegetable Soup Recipe that’s been simmering gently all day. It’s simple to put together, full of wholesome ingredients, and utterly comforting in every spoonful. I can’t wait for you to try this recipe, share it with your loved ones, and maybe even make it your new go-to soup for cozy days. Enjoy every delicious bite!
Print
Crockpot Chicken Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This comforting Crockpot Chicken Vegetable Soup brings together tender shredded chicken, hearty potatoes, fresh vegetables, and fragrant herbs simmered to perfection in a savory chicken broth. Perfect for cozy family dinners, this easy slow cooker recipe requires minimal prep and offers a nourishing, wholesome meal with vibrant flavors.
Ingredients
Chicken and Seasonings
- 1 pound boneless, skinless chicken thighs
- Sea salt, for seasoning
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Vegetables
- 1 pound potatoes, ½-inch diced (about 2 cups)
- 2 ribs celery, diced (about 1 cup)
- 1 large carrot, diced (about 1 cup)
- ½ medium onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 cup peas (fresh or frozen)
Liquids
- 6–8 cups chicken broth
Instructions
- Combine Ingredients: Place the boneless, skinless chicken thighs into the slow cooker. Season them generously with sea salt and black pepper. Add the diced potatoes, celery, carrot, onion, minced garlic, bay leaf, fresh thyme, and chicken broth to the slow cooker, ensuring all ingredients are evenly distributed.
- Cook: Cover the slow cooker and cook the soup on HIGH for 3-4 hours, or alternatively on LOW for 8 hours, allowing the flavors to meld and the chicken to fully cook.
- Shred Chicken: Verify that the chicken has reached an internal temperature of 165°F for safety. Remove the chicken thighs from the slow cooker and shred them finely using two forks. Return the shredded chicken to the pot.
- Add Peas: Stir in the fresh or frozen peas into the soup. Continue heating the soup until the peas are warmed through.
- Season and Serve: Remove the bay leaf from the soup. Taste and adjust the seasoning with additional salt and pepper as needed. Garnish with freshly chopped parsley before serving warm.
Notes
- You can use chicken breasts instead of thighs, but thighs provide more moisture and flavor.
- For a thicker soup, mash some of the potatoes into the broth.
- Fresh herbs enhance flavor but dried herbs work well in a pinch.
- Feel free to add other vegetables like green beans or corn for added texture.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
