Slow Cooker Chicken and Vegetable Soup
A cozy, comforting bowl of soup that practically makes itself in your slow cooker.
enzo81.xyzThere is nothing quite like coming home to the smell of a hot meal waiting for you. This simple chicken and vegetable soup is a staple in my house because it is so easy to toss together on a busy morning and perfect for a quiet night in.
I love how the vegetables get perfectly tender and the broth develops such a deep flavor over the hours. You can easily swap in whatever frozen or fresh veggies you have on hand, which makes this recipe a great way to clear out the fridge.
Ingredients
- 1 pound boneless skinless chicken breasts
- 3 carrots, sliced into coins
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 1 cup frozen peas
- Salt and black pepper to taste
6Instructions
- 1
Place the chicken breasts, carrots, celery, onion, and garlic into the slow cooker.
- 2
Sprinkle the dried thyme, salt, and pepper over the ingredients.
- 3
Pour the chicken broth over everything until the ingredients are covered.
- 4
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- 5
Remove the chicken breasts and shred them using two forks, then stir the shredded chicken and the frozen peas back into the pot.
- 6
Let the soup sit for a few minutes until the peas are heated through before serving.
Tips
This soup keeps beautifully in the fridge for up to four days. You can also freeze individual portions for an easy lunch later on. I like to serve this with a piece of crusty bread for dipping.
Made this recipe? Let us know how it went.
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