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Slow Cooker Chicken and Vegetable Soup

This hearty chicken soup is made using a slow cooker, allowing the flavors of tender chicken thighs, sweet carrots, aromatic celery, and fragrant herbs to meld into a comforting, clear broth. The dish results in fall-apart tender chicken and soft vegetables floating in a warm, flavorful broth, finished with bright lemon and herbs for a fresh finish.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pieces bone-in, skinless chicken thighs preferably fresh
  • 4 large carrots peeled and sliced
  • 2 stalks celery chopped
  • 1 large yellow onion diced
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 1 handful fresh parsley chopped, for finishing
  • 4 cups low-sodium chicken broth
  • 1 dash smoked paprika optional, for added depth
  • 1 tablespoon lemon juice freshly squeezed
  • to taste salt and freshly ground pepper

Equipment

  • Slow Cooker
  • Sharp chef’s knife
  • Cutting board
  • Ladle
  • Measuring cups & spoons

Method
 

  1. Gather all your ingredients, including chicken thighs, vegetables, herbs, and broth, and prepare your tools like a sharp knife and cutting board.
  2. Place your slow cooker on the low setting, around 200°F (90°C), and add the chicken thighs, sliced carrots, chopped celery, diced onion, thyme, and a dash of smoked paprika if using.
  3. Pour in the chicken broth, ensuring all ingredients are submerged, and cover with the lid. Let everything cook slowly for 6 to 8 hours until the chicken is fall-apart tender and the vegetables are soft and fragrant.
  4. Once cooked, carefully remove the chicken thighs and place them on a cutting board. Shred the meat using two forks, discarding the bones and skin.
  5. Return the shredded chicken to the slow cooker and stir everything gently to combine, allowing the flavors to meld for about 10 minutes with the lid off.
  6. Add freshly squeezed lemon juice along with salt and pepper to taste, adjusting the seasoning to brighten the broth and enhance the flavors.
  7. Chop the fresh parsley and sprinkle it over the soup just before serving for a burst of color and freshness.
  8. Ladle the steaming, hearty soup into bowls and enjoy the tender chicken, soft vegetables, and bright, flavorful broth with a piece of crusty bread if desired.

Notes

For a richer broth, you can skim off excess fat after the soup has cooked. Feel free to add other vegetables like parsnips or potatoes for variation. Serve with fresh bread and enjoy the comforting warmth.