There is something incredibly comforting about a homemade bowl of soup, especially when it’s as hearty and nourishing as this Crockpot Chicken Vegetable Soup Recipe. Slow-cooked to perfection, this soup combines tender chunks of chicken with a vibrant mix of fresh vegetables, herbs, and a rich broth that warms you from the inside out. Whether you want a cozy meal after a long day or something wholesome to share with loved ones, this recipe has you covered with simplicity and flavor in every spoonful.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to this delicious soup’s heartwarming taste and inviting texture. Each component plays an important role in making your Crockpot Chicken Vegetable Soup Recipe vibrant, filling, and perfectly balanced.
- 1 1/2 pounds boneless, skinless chicken breasts or thighs: Provides tender, juicy protein that soaks up all the flavors as it cooks.
- 4 cups low-sodium chicken broth: The flavorful base that infuses savory goodness without overpowering.
- 2 cups water: Balances the broth for just the right consistency and gentle cooking.
- 3 medium carrots (peeled and sliced): Adds sweetness and a beautiful orange color that brightens the bowl.
- 2 celery stalks (chopped): Brings crunch and an earthy freshness to each bite.
- 1 small onion (diced): Builds depth of flavor and slight natural sweetness.
- 2 cups diced potatoes (Yukon gold or russet): Offers a creamy texture and hearty substance to keep you satisfied.
- 1 cup green beans (trimmed and chopped): Adds a crisp texture and vibrant green hue for balance.
- 1 cup corn kernels (fresh, canned, or frozen): Brings a pop of natural sweetness and a sunny color contrast.
- 1 cup peas (frozen or fresh): Delivers bursts of softness and sweetness throughout the soup.
- 3 cloves garlic (minced): Infuses a gentle aromatic warmth that elevates the savory base.
- 1 teaspoon dried thyme: Adds herbal complexity with subtle pine and lemon notes.
- 1/2 teaspoon dried basil: Provides a mild, sweet, and slightly peppery flavor.
- 1/2 teaspoon dried oregano: Enhances the soup with earthiness and a faint minty touch.
- 1/2 teaspoon salt (or to taste): Essential for bringing out all the underlying flavors.
- 1/4 teaspoon black pepper: Adds just a hint of heat and depth.
- 1 tablespoon olive oil: For sautéing and adding a smooth richness.
- Fresh parsley (for garnish, optional): Brightens the presentation and adds a fresh herbal finish.
How to Make Crockpot Chicken Vegetable Soup Recipe
Step 1: Combine Your Ingredients
Start by adding the olive oil into your crockpot, then place the chicken pieces right on top. Next, pour in the chicken broth and water. Layer in the chopped carrots, celery, onion, potatoes, green beans, corn, peas, and garlic. Sprinkle in the dried thyme, basil, oregano, salt, and black pepper. Give everything a gentle stir to distribute the seasoning evenly but avoid shredding the chicken yet—it will cook whole for now, absorbing all those wonderful flavors.
Step 2: Let It Cook Low and Slow
Cover your crockpot and set it to cook on low for 6 to 7 hours, or if time is tighter, use the high setting for about 3 to 4 hours. This slow cooking time is magic—it allows the chicken to become tender and juicy while the vegetables soften perfectly without turning mushy. The broth thickens slightly as the flavors meld into a cozy, fragrant soup you’ll want to dive into immediately.
Step 3: Shred the Chicken and Final Stir
Once your chicken is cooked through and vegetables are tender, carefully remove the chicken pieces from the crockpot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup and stir thoroughly to combine. Take a moment to taste and adjust the seasoning if needed; a little more salt or pepper can really lift the soup to the next level.
Step 4: Serve and Enjoy
Your Crockpot Chicken Vegetable Soup Recipe is now ready to be served piping hot. Ladle generous portions into bowls and get ready to experience comforting flavors that feel like a warm hug.
How to Serve Crockpot Chicken Vegetable Soup Recipe
Garnishes
Fresh parsley sprinkled on top adds a pop of green that signals freshness while complementing the earthiness of the herbs inside the soup. For a little extra warmth, you could also add a small squeeze of lemon juice or a dollop of tangy sour cream to brighten each bite.
Side Dishes
This soup is wonderfully satisfying on its own but pairs beautifully with a slice of crusty bread, warm garlic rolls, or even a simple side salad. The bread is perfect for dipping and soaking up every last drop of the flavorful broth.
Creative Ways to Present
To impress guests or just make mealtime special, serve the soup in rustic bread bowls or individual mini cocottes. Adding a sprinkle of grated Parmesan or crumbled feta over the hot soup can also add a luxurious touch that surprises and delights the palate.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen the next day, making your second meal just as satisfying.
Freezing
This Crockpot Chicken Vegetable Soup Recipe freezes beautifully, which is perfect for meal prepping. Let it cool completely, then transfer to freezer-safe containers or heavy-duty resealable bags. It can be kept frozen for up to 3 months without losing its delicious flavor or texture.
Reheating
When ready to enjoy again, thaw overnight in the fridge if frozen. Heat gently on the stovetop over medium heat, stirring occasionally until warmed through. Avoid boiling vigorously to keep the vegetables intact and tender. You might need to add a splash of water or broth if it thickened too much in storage.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes! Using rotisserie chicken is a fantastic shortcut. Add the chicken later in the cooking process or stir it in after the vegetables are tender to prevent overcooking. It saves time and adds extra flavor from the seasoning already on the chicken.
Is this soup gluten-free?
Absolutely. All the ingredients in this Crockpot Chicken Vegetable Soup Recipe are naturally gluten-free, making it a safe and healthy option for those avoiding gluten.
Can I add other vegetables to this soup?
Definitely! Feel free to include your favorites like zucchini, spinach, or bell peppers. Just keep in mind that softer vegetables might cook faster, so add them during the last hour of cooking to maintain their texture.
How thick or thin is this soup?
This recipe yields a hearty, broth-based soup that is neither too thick nor too watery. If you prefer a thicker consistency, reduce the amount of water or use an immersion blender to puree part of the soup.
What’s the best way to season the soup if I want it spicier?
To add some heat, try incorporating a pinch of cayenne pepper, crushed red pepper flakes, or a splash of hot sauce. Add these seasonings gradually at the end of cooking so you can control the spice level perfectly.
Final Thoughts
There’s truly nothing like a warm bowl of homemade soup to soothe the soul, and this Crockpot Chicken Vegetable Soup Recipe is a trusted friend for those cozy, hungry days. Its blend of fresh vegetables, tender chicken, and aromatic herbs offers comfort in every spoonful. I encourage you to try making this recipe—it’s easy, adaptable, and will soon be one of your favorite go-to meals to share with family and friends.
Print
Crockpot Chicken Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and healthy Crockpot Chicken Vegetable Soup featuring tender chicken breasts, fresh vegetables, and aromatic herbs simmered to perfection. This easy slow cooker recipe delivers comforting flavors and is perfect for any day, offering a nourishing gluten-free meal that freezes well for convenient leftovers.
Ingredients
Protein
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
Vegetables
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 2 cups diced potatoes (Yukon gold or russet)
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (frozen or fresh)
- 3 cloves garlic, minced
Liquids
- 4 cups low-sodium chicken broth
- 2 cups water
Herbs and Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Other
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Prepare the ingredients: Gather and prepare all the vegetables by peeling, chopping, and dicing as required, mince the garlic, and measure out the herbs and liquids.
- Combine in crockpot: Add olive oil, chicken, broth, water, carrots, celery, onion, potatoes, green beans, corn, peas, garlic, thyme, basil, oregano, salt, and pepper into the crockpot. Stir everything together to mix well.
- Cook the soup: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is thoroughly cooked and vegetables are tender.
- Shred chicken: Remove chicken from the crockpot carefully and shred using two forks. Return shredded chicken to the soup and stir well to incorporate.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley if desired for added flavor and color.
Notes
- You can substitute chicken with turkey or use pre-cooked rotisserie chicken to reduce cooking time.
- This soup freezes well; allow it to cool completely before transferring it to airtight containers for freezing.
- Use low-sodium broth to better control salt content.
- For a creamier texture, add a splash of cream or milk before serving (optional).
