If you’re craving comfort in a bowl, look no further than this Crockpot Chicken Vegetable Soup Recipe. Every spoonful is blissfully nourishing, brimming with tender chicken, vibrant vegetables, and herbs that make your kitchen smell incredible. It’s the sort of recipe you turn to when you want something uncomplicated yet soul-satisfying – the kind of meal you make once, then dream about making again and again!

Crockpot Chicken Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

This ingredient list focuses on everyday staples, each with a vital role in creating the perfect aromatic, flavorful, and hearty soup. Nothing fancy—just wholesome basics that work together to deliver color, taste, and feel-good nourishment in every bite of the Crockpot Chicken Vegetable Soup Recipe.

Chicken Breasts or Thighs: Use 1 ½ pounds for plenty of lean, tender protein that absorbs all the soup’s delicious flavors.
Low-Sodium Chicken Broth: 4 cups—this forms the flavorful base, so a good-quality broth really matters.
Water: 2 cups help to balance the broth without overwhelming the soup’s natural taste.
Carrots: 3 carrots, peeled and sliced, add bright color and subtle sweetness.
Celery: Sliced celery brings classic savory depth and a little crunch.
Onion: 1 medium onion, diced, is essential for rich, aromatic undertones.
Garlic: 2 cloves bring warmth and that irresistible aroma—don’t skip!
Potatoes: 2 cups diced (Yukon gold or russet) make the soup extra hearty and comforting.
Canned Diced Tomatoes with Juices: Adds tang, richness, and a pop of color.
Green Beans: 1 cup trimmed and cut for a lovely green accent and fresh taste.
Dried Thyme: 1 teaspoon infuses the broth with classic herby flavor.
Dried Parsley: 1 teaspoon for bright, garden-fresh notes that lift the whole soup.
Salt: 1/2 teaspoon to bring out all the flavors.
Black Pepper: 1/2 teaspoon for a gentle kick and extra warmth.
Frozen Corn: 1 cup stirred in at the end for sweet pops of color and texture.
Frozen Peas: 1 cup added last so they stay vibrant and tender.
Lemon Juice (optional): The juice of 1/2 lemon is stirred in for brightness—try it!
Fresh Parsley: Chopped, used as a garnish for that final touch of freshness.

How to Make Crockpot Chicken Vegetable Soup Recipe

Step 1: Layer the Ingredients

Start by gathering everything onto your counter, and let the anticipation build! Layer the chicken at the bottom of the crockpot, then add the broth, water, carrots, celery, onion, garlic, potatoes, diced tomatoes, green beans, thyme, parsley, salt, and pepper. The order isn’t strict, but placing the chicken on the bottom ensures it cooks evenly, staying juicy as it simmers.

Step 2: Slow Cook to Perfection

Cover the crockpot and set it to cook—either on low for 6 to 7 hours or on high for 3 to 4 hours. This is the magic window where the chicken becomes melt-in-your-mouth tender and all those wonderful vegetables soften, turning your kitchen into a cozy haven of home-cooked aroma. Don’t peek unless you absolutely must!

Step 3: Shred and Return the Chicken

When cooking time is up, use tongs to carefully remove the chicken and place it on a cutting board. Shred it into bite-sized pieces using two forks. This step is so satisfying, and it ensures every bite is packed with juicy chicken! Return the shredded chicken to the crockpot so it can soak up more of those flavorful juices.

Step 4: Add Corn and Peas

Stir in the frozen corn and peas. They’ll only need about 15 to 20 minutes more to become perfectly tender and bright. Adding them at the end keeps them from overcooking and losing their color—and it gives your Crockpot Chicken Vegetable Soup Recipe an extra pop!

Step 5: Final Touches and Serve

Taste your soup and see if you want to add a squeeze of fresh lemon juice for extra brightness. Adjust the salt and pepper if needed. Ladle the hot soup into bowls, garnish generously with fresh parsley, and get ready for rave reviews!

How to Serve Crockpot Chicken Vegetable Soup Recipe

Garnishes

A simple sprinkle of chopped fresh parsley always finishes this soup with style. For even more flavor, you can add a dash of grated Parmesan cheese or swirl in a tiny spoonful of pesto for a burst of herbal richness. A crack of black pepper on top is the perfect finishing touch.

Side Dishes

This Crockpot Chicken Vegetable Soup Recipe is deeply satisfying on its own, but if you want to make it a meal, serve it with a crusty loaf of bread or warm dinner rolls, perfect for soaking up every drop of broth. You can also pair it with a crisp green salad for freshness and a little crunch.

Creative Ways to Present

For family dinners or potlucks, ladle the soup into big mugs and top with colorful microgreens. Or, for cozy winter nights, serve smaller portions in bread bowls—everyone loves tearing off bits of bread as they eat. If you’re hosting, set up a “soup bar” with optional garnishes like lemon wedges, shredded cheese, and red pepper flakes, so guests can customize their bowls.

Make Ahead and Storage

Storing Leftovers

Let leftover soup cool to room temperature before transferring to airtight containers. It keeps well in the fridge for up to 4 days, making it a wonderful candidate for weekday lunches or a grab-and-go dinner option.

Freezing

This Crockpot Chicken Vegetable Soup Recipe is a freezer superstar! Let the soup cool completely, then portion it into freezer-safe containers or zip-top bags (flat for easy storage). It freezes beautifully for up to 3 months. Thaw overnight in the fridge for best results.

Reheating

To reheat, simply transfer the soup to a saucepan and warm over medium-low heat, stirring occasionally until it’s piping hot. If the soup thickened in the fridge, add a splash of water or broth to loosen it up. For single servings, the microwave works great—just cover and heat in 1-minute increments, stirring between blasts until thoroughly warmed.

FAQs

Can I use rotisserie chicken to save time?

Absolutely! If you have cooked rotisserie chicken on hand, just add it during the last 20 minutes with the peas and corn for equally delicious results and a much speedier meal.

What vegetables can I swap or add?

Feel free to customize your Crockpot Chicken Vegetable Soup Recipe with whatever veggies you have—zucchini, kale, or spinach are great options. Just add delicate greens in the last 10 minutes so they don’t overcook.

Is this recipe gluten-free and dairy-free?

Yes! This recipe is naturally gluten-free and dairy-free as written, which makes it a great choice for a wide range of diets and sensitivities.

How can I make this soup even heartier?

Stir in some cooked rice, small pasta shapes, or even canned beans at the very end for extra bulk and staying power. Just make sure any additions are fully cooked before adding to avoid mushiness.

Can I cook this soup on the stovetop instead of the crockpot?

Definitely! Simmer all the ingredients (except peas and corn) in a large pot for about 45 minutes, shred the chicken, then add peas and corn for the final 10 minutes—easy and delicious, even without the slow cooker.

Final Thoughts

You really can’t beat the comfort and convenience of this Crockpot Chicken Vegetable Soup Recipe. It’s a wholesome, hands-off meal that brings serious flavor without fuss. I hope you’ll put this one on repeat—your taste buds (and anyone lucky enough to share your table) will thank you!

Crockpot Chicken Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

Author: admin
Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Chicken Vegetable Soup recipe is a hearty and comforting dish that is perfect for a cozy meal. Loaded with tender chicken, a variety of veggies, and flavorful herbs, this soup is easy to make and great for meal prep. It’s a healthy and satisfying option for any day of the week.

Ingredients

Scale

Chicken Vegetable Soup:

1 ½ pounds boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth
2 cups water
3 carrots, peeled and sliced
3 celery stalks, sliced
1 medium onion, diced
2 cloves garlic, minced
2 cups diced potatoes (Yukon gold or russet)
1 (14.5-ounce) can diced tomatoes with juices
1 cup green beans, trimmed and cut
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn
1 cup frozen peas
juice of 1/2 lemon (optional)
chopped fresh parsley for garnish

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Instructions

Add Ingredients to Crockpot: Add chicken, broth, water, carrots, celery, onion, garlic, potatoes, tomatoes, green beans, thyme, parsley, salt, and pepper to the crockpot. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken and vegetables are tender.
Shred Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot. Stir in the frozen corn and peas, then cook for an additional 15–20 minutes until heated through. Adjust seasoning as needed and add lemon juice for brightness, if desired.
Serve: Serve hot, garnished with fresh parsley.