Introduction
There’s something undeniably comforting about a warm bowl of soup, especially when it’s packed with wholesome ingredients and made effortlessly in a crockpot. This Crockpot Chicken Soup is a family favorite that not only fills the belly but also warms the heart. The combination of tender shredded chicken, vibrant vegetables, and fragrant herbs creates a delightful symphony of flavors that will have everyone coming back for seconds. Plus, the beauty of slow cooking means you can set it and forget it, making weeknight dinners a breeze!
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup corn (fresh or frozen)
- 2 tablespoons fresh parsley, chopped
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours 15 minutes
Yield: 4-6 servings
Directions and Instructions
- Begin by placing the chicken breasts at the bottom of your crockpot, letting them nestle in for a long, cozy cook.
- Carefully pour the chicken broth over the chicken, ensuring it’s well covered.
- Next, add in the chopped carrots, celery, onion, and minced garlic, creating a colorful layer of fresh veggies.
- Sprinkle the thyme, rosemary, bay leaf, salt, and pepper over everything, infusing it with rich, aromatic flavors.
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours, allowing the ingredients to mingle and create magic.
- Once the cooking time is up, remove the chicken breasts and shred them using two forks, letting them return to the pot for a juicy finish.
- Stir in the peas and corn, and continue cooking on low for an additional 30 minutes to warm through.
- Finally, remember to fish out the bay leaf and stir in the freshly chopped parsley for a burst of color and flavor right before serving!
Notes or Tips
- This soup is incredibly versatile—feel free to swap in whatever vegetables you have on hand, such as bell peppers or green beans.
- If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) during the last 30 minutes of cooking.
- For a little extra kick, a dash of red pepper flakes can elevate the soup.
Cooking Techniques
This recipe showcases the beauty of slow cooking, which allows flavors to deepen and meld beautifully. The all-day simmering process results in tender chicken that nearly falls apart at the touch, while the vegetables become soft and flavorful. Utilizing a crockpot also means minimal cleanup and hands-off cooking, which is perfect for busy days.
FAQ
- Can I freeze this soup? Yes! This soup freezes wonderfully. Just let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
- How can I make this soup gluten-free? This recipe is naturally gluten-free as it is, but always double-check your chicken broth to ensure it meets gluten-free standards.
- What can I serve with this soup? A slice of crusty bread, a fresh green salad, or even some warm cornbread would complement this soup beautifully!
Conclusion
Wholesome, hearty, and uncomplicated, this Crockpot Chicken Soup is bound to become a staple in your home. Perfect for chilly evenings or when you need a comforting dish, it brings the warmth of home-cooked goodness right to your table. Gather your loved ones, and enjoy a delightful meal that’s not only delicious but also made with love!