Slow-Cooked Chicken and Vegetable Soup with Carrots and Celery
A nourishing, herb-infused soup simmered with chicken, carrots, and celery for a simple, satisfying weeknight meal. This american-inspired soups ready in about 375 minutes pairs Chicken thighs, Carrots, Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 pounds Chicken thighs
- 2 medium Carrots
- 2 stalks Celery
- 1 medium Onion
- 3 cloves Garlic
- 4 cups Chicken broth
- 1 teaspoon Thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 1.5 pounds bone-in, skin-on chicken thighs in a slow cooker. Add 2 medium peeled and sliced carrots, 2 sliced celery stalks, 1 diced medium onion, and 3 minced garlic cloves.
- Step 2: Pour 4 cups chicken broth over ingredients, then add 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
- Step 3: Cover and cook on low for 6–7 hours until chicken is tender. Remove chicken, shred with forks, and return to pot. Discard bay leaf, season with additional salt and pepper to taste, and stir in 2 tablespoons chopped parsley before serving.
Frequently asked questions
How long does Slow-Cooked Chicken and Vegetable Soup with Carrots and Celery 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 with Carrots and Celery?
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 chicken thighs from drying out.
Can I substitute ingredients in Slow-Cooked Chicken and Vegetable Soup with Carrots and Celery?
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 with Carrots and Celery for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 with Carrots and Celery?
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
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 360-minute recipe. Would bump up the spice level though.
