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Crockpot Chicken Soup

This crockpot chicken soup is a comforting, slow-cooked dish featuring tender shredded chicken, hearty vegetables, and flavorful broth. The recipe involves layering ingredients in the crockpot and letting them cook gently over several hours, resulting in a fragrant, rustic soup with a velvety texture. Perfect for chilly evenings, it evokes nostalgic warmth and homey satisfaction.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs preferably organic or free-range
  • 3 large carrots preferably thick-sliced
  • 3 stalks celery chopped into chunks
  • 1 large yellow onion diced
  • 6 cups chicken broth low-sodium preferred
  • 2 tablespoons fresh parsley chopped, for garnish
  • 1 teaspoon dried thyme or fresh thyme sprigs
  • 1 bay leaf bay leaf
  • to taste salt and pepper adjust before serving
  • Optional to taste noodles or rice for a heartier soup, added near the end

Equipment

  • Large crockpot
  • Sharp knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Begin by preparing your ingredients: chop carrots, celery, and onions into bite-sized pieces, and pat dry the chicken thighs. Set everything nearby for easy layering.
  2. Layer the carrots, celery, and onions in the bottom of the crockpot, creating a colorful bed of vegetables that will flavor the broth as they cook.
  3. Place the chicken thighs on top of the vegetables, spacing them evenly so they cook uniformly and become tender and easy to shred.
  4. Pour in the chicken broth, covering the ingredients generously. This will create a fragrant, savory base for your soup.
  5. Add the dried thyme, bay leaf, and a pinch of salt and pepper to the broth. These herbs will infuse the soup with warm, herbal notes as it cooks.
  6. Cover the crockpot with its lid and set it to low heat. Let it cook gently for about 6 to 8 hours, until the chicken is fall-apart tender and the vegetables are soft.
  7. Once cooking time is up, open the lid and carefully remove the chicken thighs. Shred the meat with two forks, then return the shredded chicken to the pot.
  8. Taste the broth and adjust the seasoning with additional salt, pepper, or a squeeze of lemon to brighten the flavors if desired.
  9. If you'd like to add noodles or rice for extra heartiness, stir them in now and cook on high for another 10 to 15 minutes until tender and heated through.
  10. Remove the bay leaf and any herb sprigs, then ladle the steaming, fragrant soup into bowls. Garnish with freshly chopped parsley for a burst of color and fresh flavor.
  11. Enjoy your cozy bowl of homemade crockpot chicken soup, perfect for warming up on a chilly evening.