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Crockpot Chicken Vegetable Soup is a hands-free, slow cooked chicken soup that tastes like Grandma made it. Boneless chicken thighs, fresh vegetables, chicken broth, and savory seasonings create all the flavor and comfort of classic homemade chicken soup.
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Here's a classic chicken soup recipe that everyone will love so much, your people probably won't even come up for air while devouring it. This is the ultimate comfort soup made with fresh vegetables, chicken thighs, and a few seasonings. It's as simple as placing everything into a crockpot, setting it, and going about your day. It's especially comforting when served with crusty French bread or crispy crostini.
Crockpot Chicken Soup Recipe Ingredients
* See full recipe below
- chicken thighs
- salt and pepper
- potatoes
- carrots
- celery
- onions
- garlic
- chicken broth
- bay leaf, thyme, and parsley
- peas
How to make chicken soup with vegetables in the crockpot
- Place chicken soup ingredients in the crockpot (no precooking on the stove!)
- Set the cooker on low for 4-6 hours or high for 3 hours (*crockpot times may vary).
- During the last 30 minutes of cooking, add peas.
- Just before serving, remove the chicken thighs, shred them, and add back to the pot. Serve warm.
Do I have to precook ingredients for crockpot chicken soup?
You can, but it's not necessary. This crockpot chicken soup requires zero precooking, which saves time, steps, and dishes. Just toss the chicken, vegetables, broth, and seasonings into the cooker and go do your thing while the crockpot does the heavy lifting.
How to make chicken vegetable soup on the stove
- Heat olive oil in a 4-quart soup pot.
- Add CELERY, CARROTS, ONIONS, and GARLIC to the pot and saute until tender stirring as needed.
- Add CHICKEN BROTH, CHICKEN, POTATOES, SALT, PEPPER, BAY LEAF, and THYME to the pot.
- Bring everything to a boil, then reduce heat to medium-low and simmer until potatoes are fork tender and chicken is cooked through.
- About 10 minutes before serving, remove the chicken thighs, shred them, and add back to the pot, along with the PEAS. Serve warm.
Best chicken for chicken soup
If you want juicy, fall-apart chicken that doesn't dry out in your crockpot soup, chicken thighs win every time for me! In fact, I find boneless skinless chicken thighs to be the most convenient because when the soup is done, the thighs fall apart and there's no gristle or bones to get in your way.
Can I use boneless chicken breasts?
Boneless, skinless chicken breasts certainly work for this chicken soup. However, I would dice it and add it to the crockpot during the last 30-45 minutes of the cook cycle. Otherwise, boneless breast meat dries out because it lacks the fat to soften it during a long cook cycle needed for crockpot soup.
Can I put raw chicken in chicken soup?
You can cook raw chicken in chicken soup as long as the cooking process brings the chicken to a minimum internal temperature of 165° on a meat thermometer. This happens pretty effortlessly with boneless chicken thighs in crockpot chicken soup.
What's the best crockpot to use for crockpot soup?
Any crockpot or slow cooker can make this chicken soup as long as it's the right size. In these photos, I'm sporting a 3.5 quart cooker I picked up a thrift store for $4. Lucky me! It's pretty vintage and has only 2 settings ... high and low But that's all you really need for this soup. If you're a serious crockpot person, you might like something with more features like this cooker.
Easy soup and chili recipes
- Tomato Soup [Instant Pot or Stove]
- Italian Sausage Orzo Soup [Instant Pot or Stove]
- Thai Coconut Soup
- Chicken Tortilla Soup
- Easy Slow Cooker White Chicken Chili
- 10 Minute Pesto Chicken Gnocchi Soup
Easy Chicken Recipes
- Instant Pot Chicken Burrito Bowl
- Juicy Oven Baked Chicken Thighs
- Simple Baked Chicken Leg Drumsticks
- One-Pot Broccoli Chicken and Rice
📖 Recipe
Crockpot Chicken Vegetable Soup
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Video
Ingredients
- 1 pound Boneless Skinless Chicken Thighs, about 2 pieces
- ½ teaspoon Sea Salt
- 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 tsp dried thyme
- 6 cups Chicken Broth
- 1 cup Peas, fresh or frozen
- 2 tablespoons Fresh Parsley, chopped
Instructions
(See recipe footnotes for stove instructions)
- Place CHICKEN THIGHS in the Crockpot. Season with SALT and PEPPER. Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.
- Cover the cooker and cook on HIGH for 2-3 hours or LOW for 6-8 hours. *see recipe footnote
- Transfer chicken thighs to a plate and shred with two forks, then stir back into the soup, along with the PEAS. Allow soup to rest a few minutes until peas are warmed through.
Serving and storage
- Remove the bay leaf. Serve warm, garnished with chopped PARSLEY.
- Allow soup to cool 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.
Equipment
- 4-quart Crockpot or 4-quart soup pot
Recipe Notes
- Heat OLIVE OIL in a 4-quart soup pot over medium-high heat.
- Add CELERY, CARROTS, ONIONS, and GARLIC to the pot and saute until tender, stirring as needed.
- Add CHICKEN BROTH, CHICKEN THIGHS, POTATOES, SALT, PEPPER, BAY LEAF, and THYME to the pot.
- Bring everything just to a boil, then reduce heat to simmer about 20 minutes, or until potatoes are fork tender and chicken is cooked through.
- Continue with step 3 above for final instructions.
Nutrition
If you want juicy, fall-apart chicken that doesn't dry out in your crockpot soup, chicken thighs win every time for me! In fact, boneless skinless chicken thighs are truly convenient because when the soup is done, we spend zero time removing gristle and bones...we just dive in!
Boneless, skinless chicken breast certainly works for this chicken soup. However, I would only add it to the crockpot during the last 30 minutes of the cook cycle. Otherwise, breast meat dries out because it lacks the fat to soften it during a long cook cycle needed for crockpot soup.
Yes, you can cook raw chicken in soup as long as the cooking process is long enough to bring the chicken to a minimum internal temperature of 165° when tested on a meat thermometer.
You most certainly can! In fact, this crockpot chicken soup requires zero precooking, which saves time, steps, and dishes. Just toss the chicken, vegetables, broth, and seasonings into the cooker and go do your thing while the crockpot does the heavy lifting.
1. Place chicken soup ingredients in the crockpot (no precooking on the stove!)
2. Set the cooker on low for 4-6 hours or high for 2 hours (*crockpot times may vary).
3. During the last 30 minutes of cooking, add peas and corn.
4. Just before serving, remove the chicken thighs, shred them, and add back to the pot. Serve warm.
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!