Slow-Cooked Chicken and Vegetable Soup
Hearty chicken and vegetables simmered in a rich broth, perfect for a nourishing weeknight dinner. This american-inspired soups ready in about 375 minutes pairs Chicken thighs, bone-in and skin-on, Carrots, peeled and diced, Celery, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs Chicken thighs, bone-in and skin-on
- 1 cup Carrots, peeled and diced
- 1/2 cup Celery, diced
- 1/2 cup Onion, diced
- 2 cloves Garlic, minced
- 4 cups Chicken broth (Whole30 compliant, no sugar)
- 2 tbsp Fresh parsley, chopped
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Place 1.5 lbs bone-in, skin-on chicken thighs in a slow cooker. Add 1 cup diced carrots, 1/2 cup diced celery, 1/2 cup diced onion, and 2 minced garlic cloves.
- Step 2: Pour 4 cups Whole30 compliant chicken broth over ingredients. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
- Step 3: Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and falls off the bone.
- Step 4: Remove chicken, cool slightly, then shred meat from bones. Return to slow cooker. Stir in 2 tbsp chopped parsley and adjust seasoning with additional salt and pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Chicken and Vegetable Soup take to make?
Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Chicken and Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots, peeled and diced from drying out.
Can I substitute ingredients in Slow-Cooked Chicken and Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Chicken and Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Chicken and Vegetable Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
