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.
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.
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Crockpot Chicken Vegetable Soup
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 and Instant Pot instructions.
- In a 3-quart slow cooker or crock-pot, add CHICKEN THIGHS and sprinkle with SALT and PEPPER. Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.
- Set the cooker 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 sit a few minutes until peas are warmed through.
- Remove the bay leaf and serve warm, garnished with chopped PARSLEY.
Storage instructions
- 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.
RECIPE VIDEO
Traci's Recipe Notes
- Heat OLIVE OIL in a 4-quart soup pot or in the Instant Pot using the "Saute" function.
- 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.
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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.
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!