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Crockpot chicken soup with shredded chicken, carrots, celery, onion, and fresh parsley

Crockpot Chicken Soup with Vegetables and Fresh Parsley

This Crockpot Chicken Soup is a hearty, comforting meal with tender shredded chicken, flavorful vegetables, and a warm, savory broth. It is an easy choice for a cozy weeknight dinner or a satisfying homemade meal.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup noodles, optional
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Arrange the chicken breasts in the bottom of the crockpot.
  2. Pour in the chicken broth, then add the carrots, celery, onion, garlic, thyme, oregano, salt, and black pepper.
Cooking
  1. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and reaches 165°F / 74°C.
  2. Transfer the cooked chicken breasts to a plate, shred the meat, and return it to the soup.
  3. For noodles, add them to the crockpot and cook on high for an additional 30 minutes, or until tender.
Serving
  1. Ladle the hot chicken soup into bowls and garnish with fresh parsley.

Notes

Refrigerate leftovers within two hours and keep them in an airtight container for up to 3 days.