Crockpot Chicken Vegetable Soup is a hands-free crockpot chicken soup that tastes like Grandma's cooking. Boneless chicken thighs, fresh vegetables, chicken broth, and savory seasonings create all the flavor and comfort of classic homemade chicken soup.
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.
Video
Notes
Crockpot cooking times may vary depending on unit make and model. Please adjust accordingly when referencing recipe cooking times as your cooker may require more or less time._____________________Stove instructions
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.