Crockpot Chicken Vegetable Soup

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

Ingredients

1 pound Boneless Skinless Chicken Thighs (about 2 pieces)

1/2 teaspoon Sea Salt

1/4 teaspoon Black Pepper

1 pound Potatoes (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 and Instant Pot instructions.

In a 3-quart slow cooker or crock-pot, add CHICKEN THIGHS and sprinkle with SALT and PEPPER. Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.

Set the cooker 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 sit a few minutes until peas are warmed through.

Remove the bay leaf and serve warm, garnished with chopped PARSLEY.

Storage instructions

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.