Description
This comforting and nourishing crockpot chicken vegetable soup is the ultimate definition of a stress-free, wholesome meal. By slow-cooking tender chicken thighs with fresh potatoes, carrots, celery, and onions, the flavors meld into a rich, savory broth. It is a perfect, protein-packed dish that is naturally gluten-free and ideal for meal prepping, allowing you to enjoy a mindful and restorative dinner with minimal effort and maximum soul-warming flavor.
Ingredients
1 pound boneless, skinless chicken thighs
1 pound potatoes, 1/2-inch diced
2 ribs celery, diced
1 large carrot, diced
1/2 medium onion, diced
4 cups chicken broth (low sodium)
1 teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon black pepper
Salt to taste
Instructions
Place the diced potatoes, carrots, celery, and onion into the base of the slow cooker.
Season the chicken thighs with salt and black pepper, then place them on top of the vegetables.
Pour the chicken broth over the ingredients.
Sprinkle with dried thyme and parsley.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is cooked through and vegetables are tender.
Remove the chicken, shred it using two forks, and return it to the pot.
Stir well, adjust seasoning with salt, and serve warm.
Notes
You can add extra seasonal vegetables like peas or zucchini in the last 30 minutes of cooking to maintain their texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes exceptionally well for up to 2 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg