If you are craving a warm, comforting bowl of nourishment that feels like a big hug in a bowl, this Crockpot Chicken Vegetable Soup Recipe is exactly what you need. It’s a delightful medley of tender chicken thighs, fresh garden vegetables, and fragrant herbs all simmered slowly to marry their flavors perfectly. This soup isn’t just easy to make—it’s pure heartwarming goodness that brightens any day and pleases every palate. Whether you’re looking for a wholesome family meal or a simple way to boost your veggies intake, this recipe delivers on both taste and nourishment.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this recipe serves a special purpose, combining fresh veggies and aromatic herbs with rich chicken broth to create the perfect balance of texture, taste, and color. These simple, fresh ingredients are pantry staples that come together easily to form a dish that tastes far more complex than the sum of its parts.
- 1 pound boneless, skinless chicken thighs: Choose thighs for juicy, tender meat that won’t dry out during the slow cooking process.
- Sea salt: An essential seasoning to enhance the natural flavors of the chicken and veggies.
- ¼ teaspoon black pepper: Adds a subtle kick without overpowering the soup.
- 1 pound potatoes, ½-inch diced (about 2 cups): These bring comforting body and a gentle creaminess when cooked through.
- 2 ribs celery, diced (about 1 cup): Adds a crisp texture and fresh, aromatic undertones.
- 1 large carrot, diced (about 1 cup): Infuses natural sweetness and vibrant color.
- ½ medium onion, diced (about 1 cup): Layers in savory depth and a slight sweetness when slow-cooked.
- 4 cloves garlic, minced: Brings an irresistible aromatic warmth that permeates the whole soup.
- 1 bay leaf: A little herbaceous mystery that rounds out the flavor profile.
- 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme): Delivers an earthy, slightly minty note that complements the chicken beautifully.
- 6-8 cups chicken broth: The soul of this soup, creating a rich and flavorful base.
- 1 cup peas (fresh or frozen): Adds pops of sweetness and a lovely touch of green.
- Salt and pepper, to taste: Final seasoning adjustments to make the soup perfect.
- 2 tablespoons fresh parsley, chopped: The fresh herbaceous finishing touch for brightness and color.
How to Make Crockpot Chicken Vegetable Soup Recipe
Step 1: Combine Ingredients
Start by placing the chicken thighs at the bottom of your crockpot to allow their juices to infuse the broth and vegetables as they cook. Season the chicken generously with sea salt and black pepper. Then add all your diced vegetables—potatoes, celery, carrots, and onions—along with the minced garlic, bay leaf, thyme, and chicken broth to the pot. This layering ensures every bite bursts with flavor from all the ingredients mingling together.
Step 2: Cook
Cover your slow cooker and set it on HIGH for 3 to 4 hours or LOW for about 8 hours. This low and slow cooking method breaks down the chicken and softens the vegetables perfectly, allowing the flavors to develop fully without much effort on your part.
Step 3: Shred Chicken
Once the cooking time is up, check the chicken’s internal temperature to be sure it has reached 165°F for safe consumption. Remove the chicken thighs from the pot, shred them using two forks, then return the shredded meat back into the soup, ensuring every spoonful has tender, flavorful chicken.
Step 4: Add Peas and Season
Stir in your peas and let them warm through gently for a few minutes. The peas add a sweet hello right near the finish line. Don’t forget to remove the bay leaf before seasoning the entire soup with a final sprinkle of salt and pepper to taste.
How to Serve Crockpot Chicken Vegetable Soup Recipe
Garnishes
Nothing brightens up your bowl like freshly chopped parsley sprinkled on top just before serving. It adds a fresh, vibrant contrast both visually and in flavor that perfectly complements the deeper, slow-cooked notes of the soup.
Side Dishes
This soup pairs wonderfully with crusty bread, warm dinner rolls, or even a simple green salad. Having a slice of buttery bread to dunk into your Crockpot Chicken Vegetable Soup Recipe is pure comfort and makes the meal feel special yet homey.
Creative Ways to Present
For an inviting family dinner, serve the soup in rustic bowls topped with parsley and a swirl of plain yogurt or sour cream for creaminess. Or, turn it into a casual lunch by scooping it into mason jars for a grab-and-go treat. The vibrant colors make it as pleasing to the eye as it is to the palate.
Make Ahead and Storage
Storing Leftovers
Your Crockpot Chicken Vegetable Soup Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors only deepen overnight, making leftovers just as delicious as fresh.
Freezing
This soup freezes like a dream! Pour cooled soup into freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months and thaw quickly in the fridge or in a warm water bath.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of broth or water if the soup has thickened too much. Avoid high heat to preserve the tender texture of the chicken and vegetables.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work, but they tend to dry out more easily during slow cooking. Keep an eye on the cooking time to avoid overcooking, or cook on LOW for a shorter period.
Is it okay to use frozen vegetables?
Yes, frozen vegetables like peas work great, especially if fresh aren’t available. Just add frozen peas toward the end so they don’t get mushy.
Can I make this soup in an Instant Pot?
You can! Use the sauté function to brown the chicken first if you like, then add all ingredients and cook on manual high pressure for about 15 minutes, followed by a natural pressure release.
What can I substitute for chicken broth?
If you prefer a lighter option, vegetable broth works well too. Just keep in mind it will change the flavor profile, making it slightly less rich.
How do I make this soup spicier?
Add some crushed red pepper flakes or a dash of hot sauce when you add the peas. You can also include a diced jalapeño for a more pronounced heat.
Final Thoughts
Once you’ve tried this Crockpot Chicken Vegetable Soup Recipe, you’ll keep coming back to it for its effortless preparation and soul-soothing flavors. It’s a hearty, nutritious, and utterly delicious way to enjoy the comforting qualities of homemade soup any day of the week. Gather your ingredients, fire up your crockpot, and treat yourself and your loved ones to this wonderful dish that feels like a warm hug from the inside out.
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Crockpot Chicken Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on HIGH or 8 hours on LOW
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and hearty crockpot chicken vegetable soup made with tender chicken thighs, diced potatoes, celery, carrots, onions, garlic, and flavorful herbs, slow-cooked to perfection and finished with fresh peas and parsley for a nourishing meal.
Ingredients
Chicken and Seasoning
- 1 pound boneless, skinless chicken thighs
- Sea salt, for seasoning
- ¼ teaspoon black pepper
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)
Herbs and Broth
- 1 bay leaf
- 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme)
- 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 the diced potatoes, celery, carrots, onion, minced garlic, bay leaf, thyme, and chicken broth over the chicken.
- Cook: Cover and cook on HIGH for 3-4 hours, or on LOW for 8 hours until the chicken is cooked through and the vegetables are tender.
- Shred Chicken: Check that the chicken has reached an internal temperature of 165°F. Remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.
- 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 adjust the seasoning with salt and pepper as needed. Garnish with freshly chopped parsley and serve warm.
Notes
- You can substitute chicken breasts if preferred, but thighs provide more moist and flavorful results.
- For a thicker soup, reduce the amount of chicken broth or cook uncovered for the last 30 minutes to allow some liquid to evaporate.
- Frozen peas work well and can be added directly without thawing.
- Feel free to add other vegetables like green beans or corn if desired.
- This soup freezes well for up to 3 months. Reheat gently to avoid overcooking the chicken.
