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Crockpot Chicken Vegetable Soup is a hands-free, slow cooked chicken soup that tastes like Grandma made it. Boneless chicken thighs, fresh vegetables, chicken broth, and savory seasonings create all the flavor and comfort of classic homemade chicken soup.

chicken vegetable soup in white crockpot slow cooker with soup ladle

Here’s a classic chicken soup recipe that everyone will love so much, your people probably won’t even come up for air while devouring it. This is the ultimate comfort soup made with fresh vegetables, chicken thighs, and a few seasonings. It’s as simple as placing everything into a crockpot, setting it, and going about your day. It’s especially comforting when served with crusty French bread or crispy crostini.

CROCKPOT CHICKEN SOUP RECIPE INGREDIENTS

* See full recipe below

  • chicken thighs
  • salt and pepper
  • potatoes
  • carrots
  • celery
  • onions
  • garlic
  • chicken broth
  • bay leaf, thyme, and parsley
  • peas

HOW TO MAKE CHICKEN SOUP WITH VEGETABLES IN THE CROCKPOT

Visit recipe card below ⬇️ ⬇️ ⬇️️ for printable amounts and instructions

  1. Place chicken soup ingredients in the crockpot (no precooking on the stove!)
  2. Set the cooker on low for 4-6 hours or high for 3 hours (*crockpot times may vary).
  3. During the last 30 minutes of cooking, add peas.
  4. Just before serving, remove the chicken thighs, shred them, and add back to the pot. Serve warm.

DO I HAVE TO PRECOOK INGREDIENTS FOR CROCKPOT CHICKEN SOUP?

You can, but it’s not necessary. This crockpot chicken soup requires zero precooking, which saves time, steps, and dishes. Just toss the chicken, vegetables, broth, and seasonings into the cooker and go do your thing while the crockpot does the heavy lifting.

HOW TO MAKE CHICKEN VEGETABLE SOUP ON THE STOVE

Visit recipe card below ⬇️ ⬇️ ⬇️️ for printable amounts and instructions

  1. Heat olive oil in a 4-quart soup pot.
  2. Add CELERY, CARROTS, ONIONS, and GARLIC to the pot and saute until tender stirring as needed.
  3. Add CHICKEN BROTH, CHICKEN, POTATOES, SALT, PEPPER, BAY LEAF, and THYME to the pot.
  4. Bring everything to a boil, then reduce heat to medium-low and simmer until potatoes are fork tender and chicken is cooked through.
  5. About 10 minutes before serving, remove the chicken thighs, shred them, and add back to the pot, along with the PEAS. Serve warm.

BEST CHICKEN FOR CHICKEN SOUP

If you want juicy, fall-apart chicken that doesn’t dry out in your crockpot soup, chicken thighs win every time for me! In fact, I find boneless skinless chicken thighs to be the most convenient because when the soup is done, the thighs fall apart and there’s no gristle or bones to get in your way.

CAN I USE BONELESS CHICKEN BREASTS?

Boneless, skinless chicken breasts certainly work for this chicken soup. However, I would dice it and add it to the crockpot during the last 30-45 minutes of the cook cycle. Otherwise, boneless breast meat dries out because it lacks the fat to soften it during a long cook cycle needed for crockpot soup.

CAN I PUT RAW CHICKEN IN CHICKEN SOUP?

You can cook raw chicken in chicken soup as long as the cooking process brings the chicken to a minimum internal temperature of 165° on a meat thermometer. This happens pretty effortlessly with boneless chicken thighs in crockpot chicken soup.

WHAT’S THE BEST CROCKPOT TO USE FOR CROCKPOT SOUP?

Any crockpot or slow cooker can make this chicken soup as long as it’s the right size. In these photos, I’m sporting a 3.5 quart cooker I picked up a thrift store for $4. Lucky me! It’s pretty vintage and has only 2 settings … high and low ???? But that’s all you really need for this soup. If you’re a serious crockpot person, you might like something with more features like this cooker.

chicken vegetable soup in white crockpot slow cooker with soup ladle

 

Crockpot Chicken Vegetable Soup

Crockpot Chicken Vegetable Soup is a hands-free crockpot chicken soup that tastes like Grandma’s cooking. Boneless chicken thighs, fresh vegetables, chicken broth, and savory seasonings create all the flavor and comfort of classic homemade chicken soup.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Yield: 8 1-cup servings

INGREDIENTS

  • 1 lb Boneless Skinless Chicken Thighs about 2 pieces
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 lb Potatoes 1/2″ diced (2 cups)
  • 3 stalks Celery 1/4″ diced (1 cup)
  • 1 large Carrot 1/4″ diced (1 cup)
  • 1/2 medium Onion 1/4″ diced (1 cup)
  • 4 cloves Garlic finely chopped
  • 1 Bay Leaf
  • 1 tsp Fresh Thyme or 1/4 tsp dried thyme
  • 6 cups Chicken Broth
  • 1 cup Peas
  • 2 Tbsp Fresh Parsley chopped

RECIPE INSTRUCTIONS

  • In a 3 quart slow cooker or crock-pot, add CHICKEN THIGHS and sprinkle with SALT and PEPPER. Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.
  • Set the cooker on HIGH for 3 hours or LOW up to 8 hours *see recipe footnote
  • Transfer chicken thighs to a plate and shred with two forks, then stir back into the soup, along with the PEAS. Allow soup to sit a few minutes until peas are warmed through.
  • Remove the bay leaf and serve warm, garnished with chopped PARSLEY.

Storage instructions

  • Allow soup to cool completely. Store in an airtight container up to 5 days in the refrigerator and 30 days in the freezer. Allow to thaw in the refrigerator overnight before reheating.

GET Chicken Soup STOVE INSTRUCIONS in recipe footnotes below

RECIPE NOTES

Crockpot cooking times

Slow cook times may vary depending on unit make and model. Please adjust accordingly when referencing recipe cooking times as your cooker may require more or less time.

Chicken Vegetable Soup STOVE INSTRUCTIONS

  1. Heat olive oil in a 4-quart soup pot.
  2. Add CELERY, CARROTS, ONIONS, and GARLIC to the pot and saute until tender stirring as needed.
  3. Add CHICKEN BROTH, CHICKEN, POTATOES, SALT, PEPPER, BAY LEAF, and THYME to the pot.
  4. Bring everything to a boil, then reduce heat to medium-low and simmer until potatoes are fork tender and chicken is cooked through.
  5. About 10 minutes before serving, remove the chicken thighs, shred them, and add back to the pot, along with the PEAS.
  6. Serve warm.

Nutrition

Serving: 1cup | Calories: 103kcal | Carbohydrates: 6g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 861mg | Potassium: 413mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1803IU | Vitamin C: 23mg | Calcium: 35mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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