Total 4 hours 15 minutes
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Crockpot chicken vegetable soup is an easy slow-cooker chicken soup without noodles, loaded with tender chicken and veggies, simmered to perfection for a hearty meal.
Try my Lemon Chicken Soup with Orzo next!
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Why You'll Love This Recipe
- No precooking needed: Save time and dishes by placing everything directly in the crockpot. Of course, it's optional to saute the vegetables before adding them to the slow cooker.
- No noodles: This recipe is made without noodles, so there's plenty of room for tender chicken and fresh vegetables.
- Comforting and hearty: Packed with tender chicken and wholesome veggies, it's perfect for cozy dinners.
- Great for leftovers: This soup reheats beautifully, making it ideal for meal prepping or enjoying throughout the week.
Ingredients You'll Need
- Boneless skinless chicken thighs – Juicy and tender, these fall apart easily after slow cooking.
- Sea salt and black pepper – Simple seasonings that bring out the flavor of the chicken and veggies.
- Potatoes – Hearty and filling, they add texture to the soup.
- Celery – Adds a mild crunch and savory flavor to the soup.
- Carrots – Sweet and soft, they balance the flavors of the savory broth.
- Onion – Adds depth and enhances the overall flavor of the soup.
- Garlic – A must-have for a rich, flavorful base.
- Bay leaf – Infuses the soup with a subtle aromatic flavor.
- Thyme – Whether fresh or dried, it adds earthy notes to the broth.
- Chicken broth – The base of the soup, providing a flavorful liquid for all the ingredients to simmer in.
- Frozen peas – Add a burst of sweetness and color at the end of cooking.
- Fresh parsley – A bright garnish that adds freshness and color before serving.
How to Make Crockpot Chicken Vegetable Soup
Place the chicken thighs in your crockpot. Season with salt and pepper. Add the potatoes, celery, carrots, onion, garlic, bay leaf, thyme, and chicken broth.
Cover and cook on LOW for 8 hours or HIGH for 3-4 hours. In the last 30 minutes of cooking, add the frozen peas. Once the soup is done, shred the chicken thighs with two forks and stir them back into the pot. Discard the bay leaf. Serve the soup warm, garnished with fresh parsley.
Recipe Tips
- Cut vegetables evenly: When dicing your potatoes, carrots, and celery, cut them into consistent-sized pieces to ensure even cooking.
- No need for precooking: Save time by skipping the stove. Everything goes straight into the crockpot.
- Frozen peas: If you're using frozen peas, there's no need to thaw them. Add them in during the last 30 minutes to prevent them from getting too soft.
- Slow cooker timing: Crockpot models may vary, so your soup may cook faster or slower than the stated recipe time. Adjust accordingly.
- Adjust the salt before serving: This soup has very simple seasonings, so it's crucial to add more salt to taste once it is fully cooked.
Recipe variations
- If using chicken breasts, add them during the last 30 minutes of cooking to prevent them from drying out, as they are leaner than thighs.
- Swap the chicken broth with turkey stock or bone broth for added depth and flavor variation.
- When adding extra vegetables, add softer ones like zucchini or mushrooms during the last 30 minutes of cooking. Add firmer veggies like fresh green beans at the beginning.
Easy soup recipes
- Tomato Soup
- Italian Sausage Soup with Orzo
- Chicken Tortilla Soup
- Thai Coconut Soup
- Chicken Tortilla Soup
- Pesto Chicken Gnocchi Soup
📖 Recipe
Crockpot Chicken Vegetable Soup
Crockpot chicken vegetable soup is packed with tender chicken and fresh veggies slow-cooked to perfection for a comforting, hearty meal!
Yield 8 1-cup servings
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 pound Boneless Skinless Chicken Thighs
- Sea Salt, as needed for seasoning
- ¼ teaspoon Black Pepper
- 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 Bay Leaf
- 1 teaspoon Fresh Thyme, or ¼ 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
(See recipe footnotes for stove instructions)
- Place CHICKEN THIGHS in the Crockpot. Generously season their surface with SALT and PEPPER. Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.
- Cover the cooker and cook on HIGH for 3-4 hours or LOW for 8 hours. *see recipe footnote
- Check the chicken for doneness by inserting a meat thermometer into the thickest part. It should read 165°F.
- Transfer chicken thighs to a plate and shred with two forks. Stir the shredded chicken back into the soup. Add the PEAS and continue heating until warmed through.
- Remove the bay leaf. Add more SALT and PEPPER, to taste. Serve warm, garnished with chopped PARSLEY.
- To store, cool the soup completely. Refrigerate in an airtight container up to 5 days or freeze up to 3 months (or longer if vacuum sealed). Thaw overnight in the refrigerator.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️
Recipe Notes
If using rotisserie chicken: I recommend adding it near the end of the cook cycle to ensure that it stays moist and tender.
Cut vegetables evenly: When dicing your potatoes, carrots, and celery, cut them into consistent-sized pieces to ensure even cooking.
No need for precooking: Save time by skipping the stove. Everything goes straight into the crockpot.
Frozen peas: If you're using frozen peas, there's no need to thaw them. Add them in during the last 30 minutes to prevent them from getting too soft.
Slow cooker timing: Crockpot models may vary, so your soup may cook faster or slower than the stated recipe time. Adjust accordingly.
Adjust the salt before serving: This soup has very simple seasonings, so it's crucial to add more salt to taste once it is fully cooked.
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Stove instructions
Place the chicken thighs in a large soup pot and season with salt and pepper. Add the potatoes, celery, carrots, onion, garlic, bay leaf, thyme, and chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken thighs, shred them with two forks, and return the shredded chicken to the pot. Add the peas and simmer for another 5-10 minutes until heated through.
Equipment
- 4-quart Crockpot or 4.5-quart soup pot
Nutrition
Serving: 1cup | Calories: 103kcal | Carbohydrates: 6g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 861mg | Potassium: 413mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1803IU | Vitamin C: 23mg | Calcium: 35mg | Iron: 1mg
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
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Annette says
Is it possible to over cook this soup? I did not use potatoes.
Traci says
Hi Annette! Skipping the potatoes will shorten the cooking time. So, I recommend checking the vegetables and the chicken about halfway through if you’re following the cook times for the version with potatoes. Let me know if you have anymore questions about this. Enjoy! 🙂
Joni says
I have made this so many times but never in the crockpot. I always do the stovetop method. It is a delicious, hearty, healthy stew. Great for winter!
Traci says
Yay! I'm so glad you're enjoying this soup and that you're getting mileage from my stove instructions. Thank you so much for your time to leave this feedback. 🙂 xoxo
Pam says
I only have bone-in thighs. Can I still make this soup?
Traci Antonovich says
Hi Pam! Yes, bone-in thighs can be used. Just be sure to remove the bones, skin, and any gristle after cooking. The meat will be super tender and easy to shred right into the soup. Enjoy! 🙂
NorCal Ellen says
I made this soup as directed, had high hopes because the house smelled great, but it was just meh. I have a lot of leftovers so I’ll have to see what I can do to amp up the flavor. Disappointing as it cooked up well and was rather simple to make in the crockpot which I really appreciated.
Traci says
Hi Ellen! Thanks for making my recipe 🙂 Ya know, I purposely write my recipes with moderate salt as a courtesy to my readers since it’s so easy to add salt to taste (and impossible to remove). So, I'm confident that doing this will hit the spot for your leftovers. Of course you can add any other seasonings or lemon juice, etc. I personally love a drizzle of chili oil with mine. Anyway, feel free to reach out with any questions. Hope this helps! xoxo
Jaimie says
I always add grated Parmesan, fresh herbs, (I like cilantro), extra garlic and 2 pats of butter-no matter what recipe I follow-it adds depth and flavor-I measure nothing so play! Easy to dr up!
maria says
Can I add 8 cups instead of 6 or will it make it too watery?
Traci says
Yes, 8 cups will work great! Especially if you're using a delicious broth to begin with. Let me know if you have any more questions and enjoy! xoxo
Margaret Burns says
I am using left over chicken do I add it later
Traci says
Hello and thanks for asking. Yes, adding it near the end will prevent overcooking it, which keeps it tender. Let me know if you have any more questions. Enjoy! xoxo
Angie says
so good. I did add half stick of butter and a small carton of heavy whipping cream. I will try to cut the veggies smaller next time.
Traci says
Yay! Those add-ins sound yummy. Thanks for trying my recipe! Enjoy! xoxo
Debbie says
If I substitute fresh green beans for the peas, when should I add them?
Thanks!
Traci says
Hi Debbie, I like them cooked, but not overly soft, so I would add them at least an hour before the soup is finished cooking. Let me know if you have any more questions. Thanks and enjoy!
Shelly says
If I use chicken base, should I stick with all the other spices/herbs as well?
Traci says
Sure! I use it all the time and, if needed, adjust seasonings. Thanks and enjoy!
Mots says
Delicious! Fuss-free, throw it all in slow cooker fantastic! Thank you
Traci says
Yep! That's exactly right! It's one of my favorite slow cooker meals. So glad you enjoyed and thanks for the feedback. Cheers!
Lauren says
This was very good! I added a couple of tablespoons of tomato paste (to add some acidity), a little ground allspice, a little sugar, doubled the thyme, garlic, potatoes, chicken thighs, onions, and kept it simple. It was an easy recipe to follow and low maintenance. It made the house smell so good after a few hours.
Traci says
Yay! I'm so glad you enjoyed it. This soup is very customizable and I love how you made your own. Thanks for sharing your experience. Enjoy!!
Karen Matthews says
Looks amazing
I only have a 4 quart crockpot - should I half the ingredients?
thanks
Traci says
Hiya! That's the exact size I recommend in my equipment list on the recipe card, so you're good to go with the full-sized recipe! Enjoy!
Vernice says
I only have bone in chicken quarters. Can they be used in this soup?
Traci says
Hi Vernice, if I were in this position, I'd be ok to use them in place of the chicken thighs. However, before serving, I would follow standard food safety measures and use a meat thermometer to confirm an internal temperature of 165 degree Fahrenheit AND remove all bones, gristle, and skin from the chicken and the soup. Let me know if you need further clarification. Thanks and enjoy!
Kathi says
I am on my way to the store to get carrots for this soup. I will be making one change and that is swapping out the peas, yick, with diced green beans. I have been down with a cold this week and am looking forward to this soup. Thanks for posting.
Traci says
You're so welcome and thanks for sharing your experience here. Glad you can enjoy the recipe. Cheers!
Ursula Rogers says
I threw this soup together in my crock pot yesterday & turned it on low all night when I went to bed. I did use chicken breasts - I've never had it overcook/dry out in a soup. I added 2 bay leaves, 1 small sprinkle of chili powder, 1 tbsp of onion base, 2 small packets soy sauce, 1 can Rotel tomatoes, 1 small cubed Russett potato, 2 handfuls whole baby carrots, Cajun seasoning, 1 chopped yellow onion along with the other ingredients. Soup is wonderful! I'm doing it to eat for the next few days to try to lose 1 pound, eat healthier and we're trying to eat out less & less these days. Freeze the leftovers for a quick/lunch dinner again. I am a crock pot queen!!
Traci says
Yay! Sounds like you made it your own! I'm glad you enjoyed and thanks for sharing your experience. Cheers!
Annamaria says
This recipe turned out great and I plan to make it again for dinner tonight. I prepare meals for my elderly father so the softest chicken is what is preferred for him. Am I able to add shredded rotisserie chicken and, if so, is it best to add at the start or towards the end of the cooking process?
Traci says
Hi Annamaria, I'm so glad you're enjoying the recipe. Boneless chicken thighs are quite soft, but shredded rotisserie chicken is equally delicious and adding it near the end will prevent overcooking it, which keeps it tender. Let me know if I can answer any more questions for you. Thanks and enjoy!
Joni says
This soup is simple yet amazingly delicious! I made it on the stove in a Dutch oven and omitted the peas. My husband, who doesn’t like soup, said it was the best soup he ever tasted. Very hearty and comforting. I will definitely be making this again. And again. And again…
Traci says
Well, this is quite the compliment and I appreciate you taking the time to let me know 🙂 We're crazy about this one too, but you just made my day. Thank you so much and enjoy!
Bernadette says
Just discovered your site tonight. Nite owl baby boomer here. The EASY chicken soup sounds great. You look happy. Blessings, Pittsburgh, PA suburb.
Traci says
Yay! Glad you're inspired 🙂 Let me know if you have any questions anytime and enjoy!