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
- 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 Black 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.
STOVE INSTRUCTIONS: Season the chicken thighs with salt and pepper and add them to a large soup pot. Add the potatoes, celery, carrots, onion, garlic, bay leaf, thyme, and chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook 25–30 minutes, until the chicken is cooked through and the vegetables are tender. Remove the chicken, shred, and return it to the pot. Add the peas and simmer 5 minutes, just 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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Claudia says
The soup sounds delicious! I’m making it for dinner tonight. Would it be ok to add sliced mushrooms toward the end or not.
The Kitchen Girl says
Heck ya...sounds delicious! They can be added at any point as long as you add them early enough to get cooked to your liking. Hope that helps 🙂 Enjoy!
Erin says
I noticed you comment to added chicken breast for the last 1/2 hour….is this true if using raw chicken breast?
The Kitchen Girl says
Yes, I find that slow cooked boneless breast can dry out during a long cook cycle because it lacks fat. So my suggestion is to dice it raw and add it to the crockpot during the last 30-45 minutes of the cook cycle. Hope that makes sense 🙂
Amy B says
Thank you! I made this on the stove and added cut up rotisserie chicken I had ion hand. It was delicious!
My husband and I so enjoyed it.
The Kitchen Girl says
Yayy! I'm so glad to hear you both enjoyed it. I'm so honored to inspire it 🙂 Thanks so much for letting me know! xoxo
Nicole says
I made this for the first time today....I took a chance and doubled the recipe. My crockpot was too small (6qt) so put in instant pot (8qt) worked great but used the slow cooker setting for 6 hrs....turned out wonderful! We hate thyme so we used rosemary and it was fabulous!!! The parsley at the end was the tipping point of perfection for us! We were supposed to be able to use this as a diet soup for the rest of the week but somehow we ended up eating mostly half the pot on the first day!!!! We will continue to use this recipe!!! I added 2 cups of frozen corn and went heavy on the seasoning...btw, you can never have too much garlic! Can't wait to make this again!
MarG says
Have you done the sodium level with low sodium broth?
The Kitchen Girl says
Thanks for asking! The nutrition in this recipe is not based on reduced sodium broth. Let me know how I can help you further. Thanks!
Barbara says
Made this tonight for dinner. I followed the recipe exactly and it turned out delicious. My husband and I loved it. Will definitely make it again. Thank you.
The Kitchen Girl says
Yay Barbara! I'm so glad to inspire your dinner enjoyment. Thanks so much for taking the time to leave feedback. Enjoy!
Kelly says
Can I use frozen peas
The Kitchen Girl says
You sure can! You don't need to thaw them either. Enjoy!
Diane says
Totally delicious and healthy, and so easy! I'll be making this one often!
The Kitchen Girl says
So glad to hear it, Diane! Can hardly go wrong with chicken vegetable soup and I'm happy to inspire your interest. Thanks for the feedback!
Jamie says
Simple, incredibly easy, and low calorie meal. I used frozen corn instead of peas. 2 1/2 hours on high and everything was cooked perfectly. Plus, now my fiance and I have leftovers for tomorrow. Will be doing this recipe again!
The Kitchen Girl says
Yay Jamie! I'm so glad you both enjoyed it and I love the idea of using corn. Thanks so much for the feedback ... much appreciated! 🙂
Liz says
I made this and it was great! I’m making more today for mom, who’s sick.
The Kitchen Girl says
Glad you enjoyed this, Liz. Chicken vegetable soup is pure comfort for someone who's not feeling well. Hope your mom feels better soon!
Amy says
Kitchen Girl, Would ground chicken work? I just realized I have no other chicken but ground and really want to make this today. Thanks for any help. 🙂
The Kitchen Girl says
Hi Amy...if I was in your shoes, I'd probably roll with it. Although, I would saute the ground chicken first before adding it to the crockpot to give it a crumbly texture. Hope you love it! Cheers! 🙂
Cheyanne says
I am getting ready to start this recipe. If I cut the recipe size in half would I still cook it for the same amount of time?
The Kitchen Girl says
Hi Cheyanne, I personally would use the same amount of time and keep an eye on it in case it's done early. Hope you love it like we do 🙂
Alanah says
This was SUPER good. I'm new to making soup and I've only ever tried simple stovetop recipes, but the slow cook time of the crockpot makes the chicken cook perfectly and fall apart so nicely. I also loved how easy it was to just throw everything in the crockpot without pre-cooking before a day of work, and it made my apartment smell wonderful as I was working from home. The broth tastes amazing - perfect blend of spices/herbs. I'll definitely be making this again in the future.
The Kitchen Girl says
Awww so glad to hear it, Alanah. It's one of my favorite crockpot recipes for all the same reasons 🙂 What a wonderful review...thanks for taking the time
Jen says
I was thinking about making this a creamy chicken soup. Buy adding some heavy cream. Would this work?
The Kitchen Girl says
Hi Jen, yep that'll work! Just substitute some of the liquid with heavy cream, so 5 cups broth + 1 cup cream, but wait to add the cream during the last 1/2 hour of the cook cycle. Let me know how it goes!
Jeanette says
Hello, I was looking for a chicken noodle recipe. Would I be able to add noodles to this quantity of stock? or should I add more liquid? Also do I cook them separately on stove top or add into slow cooker? If so at what stage?
Many thanks in advance , Jeanette
The Kitchen Girl says
Hi Jeanette, yes you can add noodles to this soup. To do that, I would cook 6oz (3 cups) egg noodles (or regular pasta) separate from the soup, drain, and add the noodles to the soup. You can always add more stock if you need to. Ok, lemme know if you have any more questions. Enjoy! 🙂
Bethany says
Excited to try out this recipe! I'm a newbie to using the crockpot. I just put it on low around 6 o'clock this evening. Can I turn it down to simmer before bed, and let it simmer overnight? Or should I put it in the fridge before bed and finish cooking on low tomorrow morning? Thanks for any advice!
The Kitchen Girl says
Hi Bethany, glad you're giving it a go. I don't recommend simmering this soup overnight b/c it will overcook the vegetables, esp since it was started at 6pm. You're looking for 4-6 hours on low OR 2-4 hours on high...whatever it takes to get that chicken to register 165° internal temperature. You might need to cool it down tonight, refrigerate it, and add more cooking time in the morning to get the chicken cooked through. Hope that helps 🙂
Michelle says
I am really looking forward to making this soup. Just one question with regards to the amount of cooking time as there are different cooking times mentioned. Do I cook 2 hours high AND then 4 hours low or can I just cook it on low for 8 hours?
Traci Antonovich says
Hi Michelle, the recipe states that you can do either and isn't intended to mean both. I offer both options so that one can choose whichever is more convenient. Lemme know if you need further clarification 🙂
Anna says
Hi, Can I use boneless chicken breasts? I know you mentioned thighs, but if I only have breasts how will it affect cook times?
Traci Antonovich says
Hi Anna, great question! I do not cook boneless chicken breasts in a crockpot or slow cooker for long periods of time because they dry out and become leathery, which is why I use boneless chicken thighs (which stay tender and juicy). What I do for boneless chicken breasts in a slow cooker soup is add it within the last 30-40 minutes of the slow cooking cycle and allow it to fully cook through (make sure the chicken reaches 165° when a meat thermometer is inserted). Then you can remove the breast, chop or shred it, and add it back to the soup. Hope that helps!
Suellen says
Can I use a store bought roasted chicken for this or should. Make I in a Dutch oven on stovetop?
Traci Antonovich says
Hi Suellen...you can use a storebought roasted chicken for this recipe, BUT I would only add it near the end when it's time to stir in the peas and corn. This will prevent overcooking it, esp since it's already cooked. Even if you use a dutch oven on the stovetop, I wouldn't add the chicken, or the peas, until the end of the cooking cycle. Again, for the same reason. Hope that helps 🙂
Mezzy says
Do you need to add water to this recipe or is the stock all the liquid it needs?
Traci Antonovich says
Hi Mezzy, the stock is the liquid, so no need to add water. Hope you enjoy the recipe 🙂
Rachel says
Made this today, it was perfect for a cold rainy day! I subbed zucchini and yellow squash for celery and added some cayenne for a little kick. So good....thank you!
Traci Antonovich says
Yay, so glad you liked it, Rachel! Love the squash sub and cayenne add-in...YUM! Thanks for the comment 🙂
Devon says
Did you put the squash and zucchini in at the beginning when you would’ve put in the celery?
Allie says
Hi- I’m really looking forward to try this recipe!!! I just have one question, can this soup be frozen?
Thanks
Traci Antonovich says
Hi Allie, yes, this soup can be frozen. Hope you love it like we do! 🙂
Sashi Sehgal says
Such a good meal, thank you! Took me back to the days of my Grandparents making great simple meals. The family have enjoyed this treat so we will do it again.
Traci Antonovich says
Oh how I love hearing this! Thank you for taking the time to share your kind words 🙂
Linda says
Sounds good to me too! And simple...love veggies, broth with a bit of chicken...making tomorrow. Decided this year more healthy crockpot recipes considering life is/has been so busy!!! Thank's a lot! Happy healthy blessed 2019!
Traci Antonovich says
Same to you Linda...hope you enjoy this recipe! Happy 2019 🙂
Lindsay Lueders says
High for two hours was not nearly long enough for our slow cooker. Has anyone else had success with that little time? The chicken was tender and delicious after two hours, but the vegetables were not. We had to wait an additional two hours for them to cook through, and we were grumpy and beyond hungry by then. Otherwise, I loved the ease of this recipe! Maybe if you're in a rush, pre-cooking the vegetables would make this a 2-hour slow cooker meal, but that defeats the beautiful simplicity of using the slow cooker in the first place.
Traci Antonovich says
Oh nooo Lindsay, sorry to hear this 🙁 I've def not experienced that with this recipe, but all slow cookers are not created equal. I just added notes to the recipe instructions to prevent unexpected outcomes like this going forward. And I 100% agree with you that pre-cooking veggies defeats to purpose. It's unfortunate this was your experience, but I appreciate you taking the time to comment. Thanks! 🙂
Traci Antonovich says
Hi Judi, hmmmmmm, chicken thighs can usually take a beating, but we don't recommend cooking ANY food on HIGH for 5 1/2 hours in a slow cooker. If yours is demanding that time and setting, could be time to for a new one. Hope that helps 🙂
gregg Burns says
I just tried this recipe on my new Crock Pot I got yesterday. It has been about 4.5 hours on high and the potatoes are still not cooked fully and the chicken is not fully done either. I noticed that even on the high setting, the soup never boils even a little. Is there a way to tell if this is working properly? What should the temp be of the liquid after 4 hours on high? Any thoughts?
Traci Antonovich says
Hi Gregg. Normally, soup temp should be about 300°F on HIGH, which would adequately cook chicken thighs to minimum required internal temperature of 165°F. If it were me, and my slow cooker on HIGH for 4 hours didn't cook chicken, I'd be concerned that I have a faulty cooker and would return, if possible. Hope that helps...thanks!
Alicia says
Thanks for the recipe! I made it last night and my family loves it. I added some zucchini to mine when I added the corn, and used fingerling potatoes because I firmly believe colorful food tastes better, ha! This was the perfect thing for the cooler weather. An an extra thank you from my mom who was able to eat this soup even when chemo is making her nauseated.
Traci Antonovich says
Hey thanks, Alicia! Zucchini is one of my favorite veggies to add to just about any soup, and I love it that you added more color with the fingerlings. I'm also pleased to hear your mom is doing ok with it. Glad the recipe worked out for you 🙂