crockpot soup dinner recipe
The Best crockpot soup dinner recipe
This soup isn’t just a meal—it’s a time-saver and a health boost. You can customize it with whatever veggies and proteins you have on hand, so it’s always fresh and tailored to what’s in season. And the best part? It’s gentle on the stomach but still packed with nutrients. No heavy cream or heavy sauces—just a simple, hearty broth with all the good stuff. It’s the kind of dish that makes you feel good, both in the kitchen and at the table. Plus, it’s perfect for any occasion: a quick weeknight dinner, a potluck, or even a cozy family meal on a rainy afternoon. No one has to feel left out, and everyone gets something delicious.
Easy Crockpot Chicken and Vegetable Soup
A comforting, one-pot meal that’s perfect for busy weeknights. This hearty soup combines tender chicken, crisp vegetables, and a savory broth for a flavorful, effortless dinner.
🥘Ingredients
- 4 cups low-sodium chicken broth
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp garlic powder
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large bowl, combine olive oil, diced onion, carrots, celery, thyme, rosemary, bay leaf, garlic powder, salt, and pepper. Toss to coat evenly. -
2
Place the chicken pieces in the bottom of the crockpot. Pour the seasoned vegetables and onion mixture over the chicken, then add the diced tomatoes and chicken broth. Stir gently to combine. -
3
Cover the crockpot and cook on low for 2 hours or on high for 1 hour 15 minutes. Remove the bay leaf before serving. -
4
Once cooked, stir in the frozen peas. Let the soup sit for another 5–10 minutes to allow flavors to meld. Adjust seasoning if needed.
🔧Equipment
- Crockpot
- Large cutting board
- Knife
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crockpot Chicken and Vegetable Soup Works
❓ Frequently Asked Questions About Crockpot Chicken and Vegetable Soup
1. What’s the best way to handle thickening the soup if it’s too thin?
Use a cornstarch slurry—mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the soup at the end of cooking, and simmer for 2–3 minutes until it thickens. Avoid stirring too much while it thickens to prevent lumps.
2. Can I substitute any of the vegetables for dietary preferences?
Yes, swap any vegetable for the same quantity of another (e.g., swap carrots for bell peppers or zucchini). For extra richness, add a splash of broth or a pat of butter when the soup is done.
3. How do I know when the crockpot is ready if I’m not checking it?
Set the crockpot to “Low” for 6–7 hours or “High” for 3–4 hours. The soup is done when it reaches 180°F (82°C) internally, or the edges pull away from the sides slightly. Taste a spoonful—it should be seasoned and tender.
4. What if I don’t have a crockpot? Can I make this soup in a pot on the stove?
Yes! Simmer the soup on the stove over medium-low heat, stirring occasionally, for 1.5–2 hours until it breaks down. Add a splash of broth if it’s too thick and let it reduce further.
5. Should I adjust the seasoning before or after cooking?
Add salt and pepper at the end of cooking—tastes improve as flavors meld. If you’re unsure, taste a spoonful after 30 minutes of cooking and adjust. Over-seasoning is easier to fix than under-seasoning.
