Description

This Crockpot Chicken Vegetable Soup is the ultimate comfort dish, packed with tender chicken, hearty vegetables, and wholesome flavors. It’s an easy, one-pot solution for a healthy, nutritious meal perfect for meal preps, cozy dinners, or fighting off a chilly day. The slow cooking method infuses rich flavors into every bite, and the recipe is versatile enough to customize to your taste.

Ingredients

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Main Ingredients

1 pound Boneless Skinless Chicken Thighs
Sea Salt (as needed, for seasoning)
1/4 teaspoon Black Pepper
1 pound Potatoes, 1/2-inch diced (about 2 cups)
2 ribs Celery, diced (about 1 cup)
1 large Carrot, diced (about 1 cup)
1/2 medium Onion, diced (about 1 cup)
4 cloves Garlic, minced

Herbs and Broth

1 Bay Leaf
1 teaspoon Fresh Thyme or 1/4 teaspoon dried thyme
6–8 cups Chicken Broth

Add-ins and Garnish

1 cup Peas (fresh or frozen)
Salt and Pepper (to taste)
2 tablespoons Fresh Parsley, chopped

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Instructions

Prepare and Assemble Ingredients
Place the chicken thighs into the crockpot and generously season their surface with salt and black pepper. Add the diced potatoes, celery, carrots, onion, minced garlic, bay leaf, thyme, and chicken broth to the pot. Stir lightly to combine the ingredients evenly.
Slow Cook the Soup
Cover the crockpot and cook the soup on HIGH for 3-4 hours or on LOW for 8 hours. Check the chicken for doneness by inserting a meat thermometer into the thickest part—the internal temperature should reach 165°F.
Shred the Chicken
Once the chicken is fully cooked, transfer the chicken thighs to a plate and shred them using two forks. Return the shredded chicken to the soup in the crockpot.
Add Peas and Finish Seasoning
Stir in the peas (fresh or frozen) and allow the soup to continue cooking until the peas are heated through. Remove the bay leaf and adjust the seasoning by adding more salt and pepper to taste.
Serve and Store
Serve the soup warm, garnished with freshly chopped parsley. To store, cool the soup completely and refrigerate it in an airtight container for up to 5 days, or freeze for up to 3 months. For frozen portions, thaw overnight in the refrigerator before reheating.

Notes

Rotisserie Chicken Alternative: If you’re using rotisserie chicken, add it near the end of the cooking cycle to keep it moist and tender.
Even-Cut Vegetables: Dice the potatoes, carrots, and celery into uniform pieces to ensure they cook evenly.
Skip Pre-cooking: There’s no need to pre-cook the ingredients. Everything goes straight into the crockpot, simplifying the process.
Peas: If you’re using frozen peas, there’s no need to thaw them beforehand. To ensure they don’t overcook, stir them into the soup during the last 30 minutes.
Timing Variations: Crockpot models may vary in cooking speeds, so monitor the soup and adjust the cook time if necessary.
Final Seasoning: Add salt to taste before serving, as this soup relies on simple, clean seasoning.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 2g
Sodium: 520mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 16g
Cholesterol: 50mg