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
Scale
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.
