Crockpot Chicken Vegetable Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

500gram Boneless Skinless Chicken Thighs (about 2 pieces)

1/2 teaspoon Sea Salt

1/4 teaspoon Black Pepper

2 medium sized potato’s (1/2-inch diced, about 2 cups)

2 ribs Celery (diced, about 1 cup)

1 large Carrot (diced, about 1 cup)

1/2 medium Onion (diced, about 1 cup)

4 cloves Garlic (minced)

1 Bay Leaf

1 teaspoon Fresh Thyme (or 1/4 tsp dried thyme)

6 cups Chicken Broth

1 cup Peas (fresh or frozen)

2 tablespoons Fresh Parsley (chopped)

Directions

(See recipe footnotes for stove instructions)

Place CHICKEN THIGHS in the Crockpot. Season with SALT and PEPPER. Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.

Cover the cooker and cook on HIGH for 2-3 hours or LOW for 6-8 hours. *see recipe footnote

Transfer chicken thighs to a plate and shred with two forks, then stir back into the soup, along with the PEAS. Allow soup to rest a few minutes until peas are warmed through.

Serving and storage

Remove the bay leaf. Serve warm, garnished with chopped PARSLEY.

Allow soup to cool completely. Refrigerate in an airtight container up to 5 days or freeze up to 3 months (or longer if vacuum sealed). Thaw overnight in the refrigerator.

Nutrition

• Serving Size: 1 cup
• Calories: 103 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 54 mg
• Sodium: 861 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 13 g