If you are craving a heartwarming, nourishing bowl that feels like a warm hug in a bowl, this Crockpot Chicken Vegetable Soup Recipe is exactly what you need. It brings together tender chicken thighs, wholesome vegetables, and fragrant herbs all simmered gently to create a rich, flavorful broth that comforts the soul. Whether it’s a chilly evening or you just want an easy, wholesome meal, this recipe is simple to prepare and delivers big on taste and nutrients with minimal effort.
Ingredients You’ll Need
Every ingredient in this soup is thoughtfully chosen to build layers of flavor, texture, and color, making the soup as vibrant as it is delicious. From the softly cooked potatoes to the pop of sweetness from peas, each element plays a vital role in creating this balanced and satisfying dish.
- Boneless, skinless chicken thighs: They stay juicy and tender after slow cooking, making each bite melt-in-your-mouth good.
- Sea salt: Enhances all the natural flavors, don’t be shy to season generously.
- Black pepper: Adds a gentle, warming spice to keep the broth lively.
- Potatoes: Give body and comforting creaminess to the soup as they soften.
- Celery: Contributes subtle aromatic crunch and depth of flavor.
- Carrot: Offers sweetness and vibrant color that brighten the soup visually and taste-wise.
- Onion: Provides a foundational savory note that infuses the broth with richness.
- Garlic: Imparts a warm, fragrant spiciness that lifts the entire dish.
- Bay leaf: Brings an earthy herbal essence that melds beautifully with the thyme.
- Fresh or dried thyme: Adds subtle woodsy aroma and flavor complexity.
- Chicken broth: The hearty liquid base that ties all the ingredients together into a comforting soup.
- Peas: Give a fresh pop of sweetness and lovely texture contrast.
- Fresh parsley: Sprinkles of bright, fresh herb that finish the soup with a burst of color and freshness.
How to Make Crockpot Chicken Vegetable Soup Recipe
Step 1: Combine Ingredients
Start by placing the chicken thighs in your slow cooker. Season them generously with sea salt and black pepper to ensure the meat is flavorful throughout. Then add the potatoes, celery, carrot, onion, garlic, bay leaf, and thyme. Pour in the chicken broth — this will be the heart of your soup, bringing all the elements together.
Step 2: Cook Low and Slow
Set your slow cooker on HIGH and let the soup cook for 3 to 4 hours, or if you prefer, on LOW for about 8 hours. This slow cooking process is magic that allows the chicken to become tender and the vegetables to soak up the aromatic broth, creating layers of comforting flavor.
Step 3: Shred the Chicken
Once the chicken is thoroughly cooked (an internal temperature of 165°F is your safety check), remove the thighs carefully from the pot. Use two forks to shred them finely then return the chicken back to the slow cooker. This step ensures every spoonful has tender chicken weaving through it.
Step 4: Add Peas and Finish Cooking
Stir in your peas last, whether fresh or frozen. Let the soup continue gently heating until the peas are warmed through but still bright, adding a wonderful contrast in texture and a touch of sweetness.
Step 5: Final Seasoning and Serve
Remove the bay leaf from the pot, then taste your soup and season with additional salt and pepper if needed. The final touch is a sprinkle of fresh parsley to add a lively pop of green and fresh herbal flavor to your Crockpot Chicken Vegetable Soup Recipe.
How to Serve Crockpot Chicken Vegetable Soup Recipe
Garnishes
Fresh parsley is a classic garnish, lending a burst of color and herbal brightness. For an indulgent twist, consider a dollop of sour cream or a sprinkle of grated Parmesan cheese, which melt into the soup with creamy, savory goodness.
Side Dishes
This soup pairs wonderfully with a slice of crusty bread for dipping or warm dinner rolls. For a lighter option, a crisp green salad with a tangy vinaigrette balances the richness of the soup beautifully.
Creative Ways to Present
Serve the soup in rustic bowls with a swirl of pesto on top for an unexpected herbaceous kick. Or ladle it into hollowed-out bread bowls for a cozy, edible presentation perfect for sharing at gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will marry even more, making it a perfect next-day meal.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Be sure to leave some space at the top as the soup expands when frozen.
Reheating
When ready to eat, thaw in the refrigerator overnight if frozen, then reheat gently on the stove or in the microwave until steaming. Stir occasionally to heat evenly and avoid overcooking the peas.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work, but be mindful it may dry out slightly during slow cooking. Keep an eye on cooking times to avoid overcooking.
What if I don’t have fresh thyme?
Dried thyme is a perfect substitute. Use about a quarter teaspoon in place of a teaspoon of fresh. It still contributes that lovely herbal note.
Can I add other vegetables to this soup?
Definitely. Feel free to toss in green beans, corn, or even kale. Just adjust cooking times to make sure all veggies become tender.
Is this recipe gluten-free?
Yes, as long as you use gluten-free chicken broth, this Crockpot Chicken Vegetable Soup Recipe is naturally gluten-free and safe for those avoiding gluten.
How thick is this soup?
It’s a hearty, broth-based soup with tender chunks of vegetables and shredded chicken, not a creamy or pureed style. You can always add a bit of cornstarch slurry if you prefer it thicker.
Final Thoughts
There is something so satisfying about a slow-cooked soup like this Crockpot Chicken Vegetable Soup Recipe — it feels like home in a bowl. It’s easy to throw together, uses simple ingredients, and rewards you with deep, comforting flavors. I hope you’ll give this recipe a try and enjoy the warmth and joy it brings to your table as much as I do.
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: Halal
Description
This hearty Crockpot Chicken Vegetable Soup is a comforting and nutritious one-pot meal featuring tender chicken thighs, diced vegetables, and a flavorful broth. Perfect for a cozy lunch or dinner, it’s easy to prepare and slow-cooked to perfection, delivering a warm and satisfying dish that serves eight.
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)
- Salt and pepper, to taste
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
- 2 tablespoons fresh parsley, chopped
Instructions
- Combine Ingredients: Place the chicken thighs in the slow cooker and season generously with sea salt and black pepper. Add the diced potatoes, celery, carrots, onion, minced garlic, bay leaf, fresh or dried thyme, and pour in the chicken broth.
- Cook: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 8 hours, allowing the ingredients to meld and the chicken to become tender.
- Shred Chicken: Check the chicken’s internal temperature to ensure it reaches 165°F for safety. Remove the chicken from the pot, shred it using two forks, and return the shredded chicken back to the soup.
- Add Peas: Stir in the peas and continue heating the soup until the peas are warmed through, about 5-10 minutes.
- Season and Serve: Remove the bay leaf. Taste the soup and season with additional salt and pepper as needed. Serve warm, garnished with chopped fresh parsley for added flavor and color.
Notes
- You can substitute chicken breasts for thighs, but thighs remain juicier when slow-cooked.
- Adjust the amount of broth based on your preferred soup thickness.
- Use frozen peas when fresh are unavailable; just ensure they are fully heated.
- For added flavor, consider adding a squeeze of lemon juice or a dash of hot sauce when serving.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
