Print

Hearty Slow Cooker Chicken Soup

Print Recipe

This Hearty Slow Cooker Chicken Soup is a comforting dish that combines tender chicken with a medley of colorful vegetables. It’s perfect for chilly days and brings family together around the table.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 large onion, diced
  • 3 medium carrots, sliced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 2 medium potatoes, peeled and diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Start by preparing your vegetables. Dice the onion, slice the carrots, and chop the celery into small, even pieces. This ensures they cook uniformly. Aim for about 1/4-inch pieces to allow for quick cooking.
  2. In your slow cooker, heat the olive oil on the sauté setting (if available) or use a pan on the stove. Add the diced onion and cook for 3-5 minutes, until softened and translucent. Avoid browning the onion for this recipe, as we want a sweeter flavor base.
  3. Add the minced garlic to the onions and stir for about 30 seconds until fragrant. You’ll know it’s ready when you can smell the garlic wafting through your kitchen. Be careful not to burn it, as burnt garlic can turn bitter.
  4. Now, add in the sliced carrots, diced celery, and potatoes. Stir everything together to combine. Let this sauté for another 2-3 minutes to allow the flavors to meld.
  5. Place the chicken (either breasts or thighs) on top of the vegetables in the slow cooker. This layering allows the chicken to cook in the flavorful broth below.
  6. Pour in the chicken broth and water, ensuring the chicken is submerged. Add the dried thyme, rosemary, oregano, bay leaf, salt, and pepper. Do not stir at this point; just let the ingredients settle.
  7. Cover the slow cooker and set it to cook on low for 6-8 hours or high for 4-5 hours. If you’re cooking on low, you’ll know it’s ready when the chicken shreds easily with a fork.
  8. Once cooked, carefully remove the chicken from the soup and shred it using two forks. Return the shredded chicken back to the slow cooker.
  9. Add the frozen peas and corn to the soup, stirring them in. Let it cook for an additional 15-20 minutes on low to heat through.
  10. Finish with a splash of lemon juice if using, and taste for seasoning. Adjust salt and pepper as needed before serving. Ladle the soup into bowls and garnish with fresh parsley.

Nutrition

Keywords: One common mistake is overcooking the chicken, which can lead to a dry texture. Always check for doneness around the 6-hour mark for low settings. The chicken should shred easily but still be moist.

Find it online: https://homebitesia.com/hearty-slow-cooker-chicken-comfort-soup/