Cooked - Crockpot Chicken Vegetable Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crockpot Chicken Vegetable Soup

8.0

1 pound Boneless Skinless Chicken Thighs

Sea Salt (as needed for seasoning)

¼ teaspoon Black Pepper

1 pound Potatoes (½-inch diced (about 2 cups))

2 ribs Celery (diced (about 1 cup))

1 large Carrot (diced (about 1 cup))

½ medium Onion (diced (about 1 cup))

4 cloves Garlic (minced)

1 Bay Leaf

1 teaspoon Fresh Thyme (or ¼ tsp dried thyme)

6-8 cups Chicken Broth

1 cup Peas (fresh or frozen)

Salt and Pepper (to taste)

2 tablespoons Fresh Parsley (chopped)

Place CHICKEN THIGHS in the Crockpot. Generously season their surface with SALT and PEPPER.
Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.
Cover the cooker and cook on HIGH for 3-4 hours or LOW for 8 hours.
Check the chicken for doneness by inserting a meat thermometer into the thickest part. It should read 165°F.
Transfer chicken thighs to a plate and shred with two forks. Stir the shredded chicken back into the soup.
Add the PEAS and continue heating until warmed through.
Remove the bay leaf. Add more SALT and PEPPER, to taste. Serve warm, garnished with chopped PARSLEY.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 21 weeks ago

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