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–+ servings

Cozy Crockpot Chicken Soup

Enjoy this comforting Crockpot Soup full of tender chicken, hearty vegetables, and rich flavors, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 pieces Boneless, Skinless Chicken Thighs Swap for chicken breasts for a leaner option.
  • 4 cups Low-Sodium Chicken Broth Vegetable broth can make it vegetarian-friendly.
  • 2 cups Diced Potatoes Yukon Gold or Red; try sweet potatoes for a twist.
For the Veggies
  • 2 cups Carrots Baby carrots make prep easier.
  • 2 cups Diced Celery Fennel can replace for a unique flavor.
  • 1 piece Yellow Onion Red onion can work in a pinch.
  • 3 cloves Garlic Fresh garlic is best.
  • 1 cup Frozen Peas Optional; fresh peas or green beans are alternatives.
Seasonings & Herbs
  • 1 teaspoon Dried Thyme Substitute with oregano.
  • 1 teaspoon Dried Rosemary Thyme can substitute.
  • 1 teaspoon Smoked Paprika Regular paprika is milder.
  • to taste Salt Adjust according to taste.
  • to taste Pepper Adjust according to taste.
For Cooking
  • 2 tablespoons Olive Oil or Butter Butter adds richness; olive oil is healthier.
  • 1 cup Egg Noodles or Pasta of Choice Gluten-free pasta is a great alternative.
Garnish
  • Fresh Parsley Chives or cilantro can be substituted.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil or butter in a skillet over medium heat. Add diced yellow onion and sauté for 5 minutes until translucent and fragrant.
  2. Stir in minced garlic cloves and cook for another minute until fragrant. Transfer mixture to crockpot.
  3. Add sliced carrots, diced celery, and diced potatoes to the crockpot. Sprinkle dried thyme, dried rosemary, and smoked paprika, then season with salt and pepper.
  4. Place chicken thighs on top of vegetables. Pour in chicken broth until ingredients are submerged.
  5. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is fork-tender.
  6. Remove chicken thighs, shred them, return to crockpot, and stir in frozen peas and egg noodles. Cook for an additional 30 minutes until noodles are tender.
  7. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Maximize flavor by sautéing aromatics before adding to the crockpot. Ensure chicken is submerged in broth for even cooking. Add noodles in the last 30 minutes to maintain texture. Always taste and adjust seasoning before serving.

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