Description

This hearty Crockpot Chicken Vegetable Soup is a comforting and nutritious meal made with tender chicken thighs, diced potatoes, celery, carrots, onions, garlic, and fresh herbs, slow-cooked to perfection in a flavorful chicken broth. It’s easy to prepare, perfect for busy days, and serves as a wholesome choice for the whole family.

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

Herbs and Broth

1 bay leaf
1 teaspoon fresh thyme (or ¼ teaspoon dried thyme)
6-8 cups chicken broth

Finishing Ingredients

1 cup peas (fresh or frozen)
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped

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Instructions

Combine Ingredients: Place the boneless, skinless chicken thighs in the slow cooker. Season generously with sea salt and black pepper to enhance the flavor.
Add Vegetables and Broth: Add diced potatoes, celery, carrots, onion, minced garlic, bay leaf, fresh thyme, and chicken broth to the slow cooker, ensuring all ingredients are evenly distributed around the chicken.
Cook: Cover the slow cooker and cook the soup on HIGH for 3-4 hours or on LOW for 8 hours, allowing the flavors to meld and the chicken to become tender.
Shred Chicken: Once the chicken’s internal temperature reaches 165°F, remove it from the slow cooker. Shred the chicken using two forks and return the shredded meat back into the pot.
Add Peas: Stir in the fresh or frozen peas and continue heating the soup until the peas are warmed through, blending them into the mix.
Season and Serve: Remove the bay leaf from the pot. Taste the soup and season with additional salt and black pepper as needed. Garnish with freshly chopped parsley and serve warm for a comforting meal.

Notes

Use bone-in chicken thighs for extra flavor, but adjust cooking time accordingly.
Feel free to add other vegetables like green beans or corn for variety.
The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
For a thicker soup, mash some of the potatoes before adding the peas.
This recipe is easily doubled to accommodate larger gatherings.