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Slow Cooker Chicken and Vegetable Soup

This hearty chicken soup is made using a slow cooker, resulting in tender chicken and deeply flavored broth infused with carrots, celery, and onions. The long, gentle cook transforms simple ingredients into a comforting, rustic dish with a rich, layered flavor and a soothing, brothy texture. Perfect for chilly evenings, it’s a warm hug in a bowl, with vegetables that soak up all the savory goodness.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in chicken thighs preferably skinless for less fat
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 large onion diced
  • 1 tablespoon fresh parsley chopped, for garnish and flavor
  • 1 teaspoon dried thyme or fresh thyme if available
  • 4 cups chicken broth low-sodium preferred
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Skillet
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Start by heating a skillet over medium heat and browning the chicken thighs for about 5 minutes on each side until golden and fragrant. This step deepens the flavor and helps the chicken retain moisture.
  2. Transfer the browned chicken to your slow cooker, placing it at the bottom.
  3. Add chopped carrots, celery, and diced onion into the slow cooker around the chicken, spreading evenly.
  4. Pour chicken broth over the ingredients, ensuring everything is submerged. Sprinkle in thyme, and season with salt and pepper to taste.
  5. Cover the slow cooker and set it to low. Let it cook gently for 6 to 8 hours, until the chicken is falling apart and the vegetables are tender.
  6. Carefully remove the chicken from the cooker, place it on a cutting board, and shred it into bite-sized pieces using two forks.
  7. Return the shredded chicken to the slow cooker, stirring gently to combine all flavors.
  8. Taste the broth and adjust seasoning with additional salt, pepper, or herbs as desired.
  9. Serve the hot soup in bowls, garnished with fresh chopped parsley for a bright, herbal finish.

Notes

For added richness, you can stir in a splash of lemon juice or a drizzle of olive oil just before serving. Feel free to swap in other vegetables or herbs based on what you have on hand.