Crock Pot Country Chicken Soup
Cozy up with a hearty bowl of Crock Pot Country Chicken Soup, the ultimate comfort food designed for effortless slow cooking. Packed with tender shredded chicken, wholesome vegetables like carrots, celery, potatoes, and peas, and simmered in a flavorful low-sodium chicken broth seasoned with thyme, parsley, and a hint of garlic, this soup delivers the perfect balance of rustic flavors and nourishing warmth. A splash of diced tomatoes adds a subtle tang, while the slow-cooking process melds all the ingredients into a rich, savory broth. Ideal for busy weeknights, this crock pot recipe requires just 20 minutes of prep time before letting your slow cooker do the work, filling your home with the irresistible aroma of homemade goodness. Garnish with a sprinkle of fresh parsley for a bright, herbaceous finish, and serve this soup alongside crusty bread for a satisfying family meal. Keywords: Crock Pot Chicken Soup, Slow Cooker Recipe, Country Chicken Soup, Healthy Comfort Food, Easy Dinner Recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 medium carrots, chopped
- 3 stalks celery stalks, chopped
- 4 medium potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Place the chicken breasts in the bottom of a 6-quart crock pot.
Layer the chopped carrots, celery, potatoes, and onion on top of the chicken.
Add the minced garlic, chicken broth, diced tomatoes (with their juices), dried thyme, dried parsley, bay leaf, salt, and black pepper to the crock pot.
Stir gently to combine while ensuring the chicken breasts remain at the bottom.
Cover the crock pot with the lid and set it to cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot, add the frozen peas, and stir to combine.
Allow the soup to cook for an additional 15-20 minutes on low, until the peas are heated through.
Remove the bay leaf and taste the soup. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 3866 mg | 168% | |
| Total Carbohydrate | 230.3 g | 84% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 49.9 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6906 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
