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!
Servings: 8 1-cup servings
Calories: 103kcal
Equipment
- 4-quart Crockpot or 4.5-quart soup pot
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.
Video
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.
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