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
Scale
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.
