This hearty and nourishing Crockpot Chicken Vegetable Soup is the perfect comfort food for any time of the year. Packed with tender chicken, colorful vegetables, and flavorful herbs, this soup is both delicious and nutritious. The slow-cooking process allows all the flavors to meld together, creating a rich and savory broth that warms you from the inside out. Whether you’re looking to enjoy a cozy meal on a chilly evening or want a healthy option for a busy weeknight, this soup is a simple yet satisfying choice.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups water
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped potatoes (Yukon Gold or Russet)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Crockpot: Drizzle the olive oil at the bottom of the Crockpot. Place the chicken breasts in the pot.
- Add Vegetables and Broth: Add the carrots, celery, onion, garlic, and potatoes around the chicken. Pour in the chicken broth and water.
- Season the Soup: Sprinkle in the thyme, oregano, basil, salt, and pepper. Add the bay leaves.
- Cook the Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Shred the Chicken: Remove the chicken breasts from the Crockpot, shred them with two forks, and return the shredded chicken to the soup.
- Add Peas and Corn: Stir in the frozen peas and corn, and cook for an additional 20-30 minutes on high, until the peas and corn are heated through.
- Garnish and Serve: Remove the bay leaves, ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Enjoy your delicious and comforting Crockpot Chicken Vegetable Soup!
