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.
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 3 hours or LOW up to 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.
Allow soup to cool completely. Store in an airtight container up to 5 days in the refrigerator and 30 days in the freezer. Allow to thaw in the refrigerator overnight before reheating.
GET Chicken Soup STOVE INSTRUCIONS in recipe footnotes below
Crockpot cooking times Slow cook 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.Chicken Vegetable Soup STOVE INSTRUCTIONS
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.