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Slow Cooker Chicken and Vegetable Soup

This slow cooker chicken soup combines tender, shredded chicken with a medley of carrots, celery, and onions in a savory broth. The long, gentle simmer creates a comforting, hearty dish with soft vegetables and flavorful, melt-in-your-mouth chicken, perfect for chilly evenings. Its rustic appearance and fragrant aroma make it feel like a warm hug in a bowl.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 pieces bone-in chicken thighs preferably skinless for less fat
  • 3 large carrots peeled and chopped
  • 3 stalks celery chopped
  • 1 large onion diced
  • 4 cups chicken broth low-sodium preferred
  • to taste salt and pepper for seasoning
  • a handful fresh parsley chopped, for garnish
  • a sprig fresh thyme optional, for flavor

Equipment

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

Method
 

  1. Season the chicken thighs with a pinch of salt and pepper, then heat a skillet over medium heat. Sear the chicken until golden brown on both sides, about 4-5 minutes per side, and transfer to your slow cooker.
  2. While the chicken cooks, chop the carrots, celery, and onion into bite-sized pieces. These vegetables will add sweetness and depth to the broth.
  3. Add the chopped vegetables to the slow cooker around the browned chicken, spreading them evenly.
  4. Pour the chicken broth over the ingredients in the slow cooker, ensuring everything is submerged. Tuck in a sprig of thyme if using.
  5. Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or until the chicken is tender and easily falls apart.
  6. Once cooking is complete, carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Shred the meat with two forks, discarding the bones and skin.
  7. Return the shredded chicken to the broth, stirring gently to combine and heat through for another 10 minutes.
  8. Taste the soup and adjust the seasoning with additional salt and pepper as needed. Remove the thyme sprig if used.
  9. Serve the soup hot, garnished with freshly chopped parsley for a burst of color and freshness.

Notes

For extra flavor, add a splash of lemon juice or a sprinkle of grated Parmesan just before serving. This soup keeps well in the fridge for up to 3 days and can be reheated easily.