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Cozy Crockpot Chicken Vegetable Soup: Easy & Comforting

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This cozy crockpot chicken vegetable soup is proof that you don’t need complicated techniques or fancy ingredients to make something truly comforting. It’s the recipe you’ll turn to on busy weeknights, sick days, and chilly afternoons when you need something warm and reliable.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs (frozen works fine)
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups frozen mixed vegetables (peas, corn, green beans, carrots)
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil
  • Fresh parsley, chopped, for garnish

Instructions

  1. Sauté the aromatics (optional but recommended): Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the onions turn translucent and the vegetables start to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Layer the ingredients in the crockpot: Place the chicken breasts or thighs at the bottom of the crockpot. Add the sautéed vegetables (or raw vegetables if you skipped the skillet) on top of the chicken. Pour in the diced tomatoes with their juices and the frozen mixed vegetables.
  3. Add the broth and seasonings: Pour the 6 cups of chicken broth over everything. Add the dried thyme, dried rosemary, bay leaves, salt, and pepper. Give everything a gentle stir.
  4. Cook low and slow: Cover the crockpot with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The chicken should be fork-tender and easily shreds apart.
  5. Shred the chicken: Carefully remove the chicken from the crockpot using tongs and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaves. Return the shredded chicken to the pot and stir it into the soup.
  6. Adjust the seasoning: Taste the broth and adjust the salt and pepper as needed. If it tastes flat, a squeeze of fresh lemon juice can brighten everything up.
  7. Serve and garnish: Ladle the soup into bowls and top with fresh chopped parsley. Serve hot with crusty bread or crackers on the side.

Notes

Don’t lift the lid during cooking. Every time you open the crockpot, you release heat and add about 20 minutes to the cooking time. Start with less salt than you think you need, and adjust at the end. For firmer vegetables, add the frozen mixed vegetables during the last 30 minutes of cooking. Let the soup rest on warm for 15 minutes after shredding the chicken to allow flavors to meld.

Nutrition

Keywords: crockpot chicken soup, chicken vegetable soup, slow cooker soup, easy chicken soup, comforting soup, frozen chicken soup, healthy soup, gluten-free soup, dairy-free soup

Find it online: https://bouncybowl.com/cozy-crockpot-chicken-vegetable-soup-easy-and-comforting/