If you are looking for a soul-warming, nourishing meal that feels like a cozy hug in a bowl, this Crockpot Chicken Vegetable Soup Recipe is an absolute must-try. It’s perfectly balanced with tender chicken, hearty potatoes, and a medley of fresh vegetables all simmered to delicious perfection in a rich chicken broth. Using a slow cooker transforms simple, wholesome ingredients into a comforting masterpiece that’ll make weeknight dinners feel special and effortlessly satisfying.
Ingredients You’ll Need
The beauty of this Crockpot Chicken Vegetable Soup Recipe lies in its straightforward, wholesome ingredients that come together to create layers of flavor and texture. Each component plays a vital role: from the tenderness of chicken thighs to the sweetness of carrots, and the aromatic herbs that bring everything alive.
- 1 pound boneless, skinless chicken thighs: These stay juicy and tender during slow cooking, adding richness to the soup.
- Sea salt: Essential for seasoning and enhancing all the natural flavors.
- ¼ teaspoon black pepper: Adds a subtle hint of spice without overpowering the other ingredients.
- 1 pound potatoes, ½-inch diced (about 2 cups): Potatoes bring a comforting, starchy heartiness that makes the soup feel complete.
- 2 ribs celery, diced (about 1 cup): Celery adds a refreshing crunch and depth with its slightly bitter undertone.
- 1 large carrot, diced (about 1 cup): Carrots contribute natural sweetness and beautiful color to the mix.
- ½ medium onion, diced (about 1 cup): Onions build a savory base that melds beautifully with all the vegetables.
- 4 cloves garlic, minced: Garlic infuses aromatic warmth and a gentle bite that wakes up every spoonful.
- 1 bay leaf: Adds subtle earthiness and complexity to the broth.
- 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme): Thyme lends a fragrant herbal touch that’s perfectly suited for chicken soup.
- 6-8 cups chicken broth: The liquid heart of the soup, providing both moisture and a rich flavor canvas.
- 1 cup peas (fresh or frozen): Peas bring a burst of sweetness and a pleasant pop of color toward the end of cooking.
- 2 tablespoons fresh parsley, chopped: Fresh parsley brightens the dish with a fresh, slightly peppery finish.
How to Make Crockpot Chicken Vegetable Soup Recipe
Step 1: Combine Ingredients
Start by placing the chicken thighs at the bottom of your slow cooker. Season them generously with sea salt and black pepper to ensure every bite is full of flavor. Next, add the diced potatoes, celery, carrot, onion, minced garlic, bay leaf, and thyme. Pour in the chicken broth, which will infuse the ingredients with rich flavor as everything simmers low and slow.
Step 2: Cook
Set your slow cooker to HIGH for 3 to 4 hours or LOW for about 8 hours. This slow cooking method allows the flavors to meld beautifully while making sure the chicken becomes tender enough to fall apart easily. The vegetables soften perfectly but still keep some texture, making each mouthful wonderfully satisfying.
Step 3: Shred Chicken
Once the chicken has reached an internal temperature of 165°F, remove it carefully from the pot and shred it with two forks. Returning the shredded chicken to the crockpot ensures the meat soaks up all the delicious broth, blending seamlessly with the vegetables.
Step 4: Add Peas and Final Touches
Stir in the peas and let the soup continue heating until the peas are warmed through. Remove the bay leaf and taste your soup to adjust the salt and pepper as needed. The peas add a sweet, fresh burst that balances the heartiness perfectly, while the parsley garnish on top adds a lovely vibrant color and fresh note.
How to Serve Crockpot Chicken Vegetable Soup Recipe
Garnishes
Fresh parsley is a classic and simple garnish that offers a burst of green color and a mild peppery flavor to complement the soup’s earthy notes. For extra richness, a dollop of sour cream or a sprinkle of grated Parmesan cheese can also be delightful finishing touches.
Side Dishes
This soup shines as a complete meal on its own, but pairing it with warm, crusty bread or a garlic butter baguette elevates the experience. A crisp side salad with vinaigrette can add brightness and balance the warm, hearty soup beautifully.
Creative Ways to Present
For a fun twist, serve the Crockpot Chicken Vegetable Soup Recipe in hollowed-out bread bowls, which also soak up all the delicious broth. You can also layer the shredded chicken and vegetables in a clear glass bowl before ladling broth over to showcase the vibrant colors. Garnishing with fresh herbs right before serving makes each bowl look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 4 days. Store it in an airtight container to maintain freshness and flavor. The vegetables will continue to absorb the broth, making leftovers taste even better the next day.
Freezing
You can freeze the Crockpot Chicken Vegetable Soup Recipe for up to 3 months without losing quality. Use freezer-safe containers or heavy-duty freezer bags and be sure to leave some room for expansion. It’s perfect for batch cooking and having ready-made comfort food on busy days.
Reheating
For best results, thaw frozen soup overnight in the fridge before reheating. Warm it gently on the stovetop over medium heat, stirring occasionally to evenly distribute heat. You can also reheat in the microwave in short bursts, stirring in between, until piping hot.
FAQs
Can I use chicken breast instead of thighs?
Absolutely, but keep in mind that chicken breasts might dry out more easily in the slow cooker. If you prefer breasts, consider removing them earlier (around 2.5-3 hours on HIGH) and shredding to keep them tender.
Is it necessary to peel the potatoes?
It’s up to you! Leaving the skins on adds texture and nutrients, while peeling gives a smoother mouthfeel. Both work well in this recipe, so use whichever you prefer or have on hand.
Can I add other vegetables?
Definitely! This Crockpot Chicken Vegetable Soup Recipe is quite versatile—feel free to add green beans, corn, or zucchini. Just adjust cooking times if adding vegetables that cook faster or slower than the ones listed.
Do I need to brown the chicken before adding it to the crockpot?
No browning is needed in this recipe. The slow cooker gently cooks the chicken to tender perfection, and skipping browning saves time without sacrificing flavor.
What kind of chicken broth works best?
Homemade chicken broth is fantastic if you have it, but quality store-bought broth is perfectly fine and convenient. Choose low-sodium versions so you can control the seasoning throughout cooking.
Final Thoughts
This Crockpot Chicken Vegetable Soup Recipe is a heartwarming classic that brings together wholesome ingredients with minimal fuss and maximum flavor. It’s the ideal companion for chilly days or whenever you need a comforting dinner that feels like a warm embrace. I can’t wait for you to make it your own and enjoy every spoonful of this nourishing, cozy soup!
Print
Crockpot Chicken Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot Chicken Vegetable Soup is a hearty and comforting slow-cooked meal, packed with tender chicken thighs, fresh vegetables, and flavorful herbs. Perfect for a cozy family dinner, this soup combines wholesome ingredients simmered in a savory chicken broth, making it nutritious and easy to prepare. The slow cooker method allows the flavors to meld together beautifully while keeping the chicken moist and tender.
Ingredients
Chicken and Seasonings
- 1 pound boneless, skinless chicken thighs
- Sea salt, for seasoning
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme)
Vegetables
- 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 cup peas (fresh or frozen)
Liquids and Garnish
- 6–8 cups chicken broth
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Combine Ingredients: Place the chicken thighs in the slow cooker and season them generously with sea salt and black pepper. Add diced potatoes, celery, carrots, onion, minced garlic, bay leaf, fresh thyme, and pour in the chicken broth.
- Cook Soup: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 8 hours until the chicken is cooked through and vegetables are tender.
- Shred Chicken: Check the chicken’s internal temperature to ensure it has reached 165°F. Remove the chicken from the slow cooker, shred it using two forks, then return the shredded chicken to the pot.
- Add Peas: Stir in the peas and allow the soup to heat through until the peas are warmed completely.
- Season and Serve: Remove the bay leaf from the soup. Taste and adjust seasoning with salt and pepper as desired. Serve warm, garnished generously with fresh chopped parsley.
Notes
- You can use either fresh or frozen peas based on availability.
- Adjust the thickness of the soup by varying the amount of chicken broth used.
- For added flavor, consider adding a squeeze of fresh lemon juice before serving.
- Leftovers refrigerate well for up to 3 days or freeze for up to 2 months.
- Using bone-in chicken thighs is possible but will require adjusting the cooking time slightly.
