Ingredients
Scale
For the Hearty Chicken and Veggie Soup:
- 1.5 lbs boneless chicken thighs or breasts
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
- Fresh parsley for garnish (optional)
Instructions
- Layer Ingredients: Add chopped vegetables to the bottom of the crockpot. Place chicken on top.
- Add Seasoning and Broth: Sprinkle thyme, rosemary, salt, and pepper. Pour in broth.
- Cook Low and Slow: Cover and cook on low for 7–8 hours or high for 3–4 hours.
- Shred Chicken: Once cooked, remove the chicken, shred it with two forks, and return it to the pot.
- Add Peas and Corn: Stir in frozen peas and corn during the last 30 minutes of cooking.
- Finish with Flavor: Add lemon juice and garnish with fresh parsley before serving.
Notes
- Creamy Twist: Stir in 1 cup of heavy cream or canned coconut milk for a creamy version.
- Change the Protein: Swap chicken for turkey, sausage, or beans for a vegetarian version.
- Add Grains: Throw in rice, barley, or small pasta for extra heartiness (add in the last hour).
- Make it Spicy: Add red pepper flakes or diced jalapeño.
- Freezer-Friendly: Portion leftovers into containers and freeze for up to 3 months.