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
Scale
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.
