Let’s face it, we all crave that hearty, comforting bowl of soup that feels like a warm hug. This chicken and vegetable soup slow cooker recipe is your ticket to flavor town without the fuss. Perfect for busy weeknights or lazy weekends, it’s a foolproof way to deliciousness.
Why This Recipe Works
- Set it and forget it: The slow cooker does all the work, allowing flavors to meld beautifully over hours.
- Nutrient-packed: Loaded with vegetables and lean protein, it’s a healthy meal that doesn’t skimp on taste.
- Versatile: Easily adaptable to what you have on hand, making it a great fridge cleaner.
- Comfort food: There’s something magical about how this soup warms you from the inside out.
Ingredients
- 2 lbs chicken breasts, cubed
- 4 cups chicken broth
- 2 cups water
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Equipment Needed
- Slow cooker
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Instructions
Prep Your Ingredients
Start by prepping all your vegetables and chicken. Ensuring everything is uniformly chopped not only makes for even cooking but also a prettier soup. Tip: If you’re short on time, many stores sell pre-chopped veggies.
Layer in the Slow Cooker
Add the chicken to the bottom of the slow cooker, followed by the vegetables. Pour in the chicken broth and water, then sprinkle the herbs, salt, and pepper over the top. Tip: Layering ingredients helps distribute flavors evenly.
Cook Low and Slow
Cover and cook on low for 6-8 hours or on high for 3-4 hours. The soup is done when the chicken is tender and easily shreds with a fork. Tip: Resist the urge to peek too often; each lift of the lid adds cooking time.
Shred the Chicken
Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine. This step ensures every bite is packed with flavor.
Adjust Seasonings and Serve
Give the soup a taste and adjust the seasonings as needed. Serve hot, perhaps with a slice of crusty bread for dipping. Congratulations, you’ve just made comfort in a bowl!
Tips and Tricks
For an even richer flavor, consider browning the chicken and onions before adding them to the slow cooker. This extra step adds depth to the soup. If you’re watching your sodium intake, opt for low-sodium chicken broth. To make the soup thicker, you can blend a portion of it and mix it back in. For a creamier version, stir in a half cup of heavy cream or coconut milk during the last 30 minutes of cooking. Always allow the soup to cool slightly before serving to let the flavors settle.
Recipe Variations
- Add grains: Stir in cooked quinoa, rice, or barley for a heartier soup.
- Spice it up: Add a diced jalapeño or a teaspoon of chili flakes for some heat.
- Go creamy: Blend half the soup for a creamy texture without adding dairy.
- Vegetarian option: Swap chicken for chickpeas and use vegetable broth.
Frequently Asked Questions
Can I freeze this soup?
Absolutely! This soup freezes beautifully. Just cool it completely before transferring to freezer-safe containers. It’ll keep for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Can I use frozen vegetables?
Yes, frozen vegetables work in a pinch. There’s no need to thaw them first; just add them directly to the slow cooker. Keep in mind they may release more water, so you might need to adjust the broth quantity.
How can I make this soup in an Instant Pot?
For an Instant Pot version, sauté the onions and garlic first, then add the rest of the ingredients. Cook on high pressure for 15 minutes, then allow a natural release. Shred the chicken as directed.
Summary
This chicken and vegetable soup slow cooker recipe is the epitome of comfort food. Easy, healthy, and endlessly adaptable, it’s sure to become a staple in your recipe rotation. Perfect for any day you need a little extra warmth.
