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–+ servings
Crockpot Chicken Vegetable Soup

Crockpot Chicken Vegetable Soup for Cozy Weeknight Dinners

This Crockpot Chicken Vegetable Soup is a comforting and gluten-free meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Boneless Skinless Chicken Thighs Can be substituted with chicken breasts or rotisserie chicken.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Black Pepper Can be substituted with white pepper.
  • 3 cups Potatoes ½-inch diced for even cooking.
  • 2 stalks Celery Diced for uniformity.
  • 2 medium Carrot Diced for even cooking.
  • 1 medium Onion Can be substituted with shallots for milder taste.
  • 2 cloves Garlic Minced to release oils.
  • 1 each Bay Leaf Remove before serving.
  • 1 teaspoon Fresh Thyme Dried thyme can be used (¼ teaspoon).
  • 6 cups Chicken Broth Use low-sodium for less salt.
  • 1 cup Peas Fresh or frozen both work well.
  • 1/4 cup Fresh Parsley For garnish.

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions for Crockpot Chicken Vegetable Soup
  1. Season the boneless skinless chicken thighs with salt and black pepper, and set aside. Dice the potatoes, celery, carrots, and onion into uniform pieces, and mince the garlic finely.
  2. In the slow cooker, arrange the seasoned chicken thighs at the bottom. Layer in the diced potatoes, celery, carrots, onion, minced garlic, bay leaf, and fresh thyme. Pour in enough chicken broth to cover the ingredients.
  3. Cover the crockpot with its lid and set it to HIGH for 3-4 hours or LOW for 8 hours.
  4. Carefully remove the chicken thighs and shred the meat using two forks. Return the shredded chicken back to the crockpot, stirring it into the soup.
  5. Stir in the peas and adjust seasoning with additional salt and pepper if necessary. Remove the bay leaf before serving.
  6. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Ensure your vegetables are cut uniformly for even cooking and adjust seasoning after tasting.

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