Description
A soothing slow-cooked chicken soup that brings warmth and nourishment to chilly evenings, featuring a medley of tender vegetables and aromatic herbs.
Ingredients
Scale
- 1 pound chicken thighs (skinless, boneless)
- 4 cups low-sodium chicken broth
- 2 cups diced carrots
- 2 cups chopped celery
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- Optional: a splash of lemon juice
Instructions
- Prep Your Ingredients: Chop vegetables into small, uniform pieces.
- Layer Ingredients in the Slow Cooker: Place chicken thighs at the bottom, surrounding them with carrots, celery, onion, and garlic.
- Add Seasonings: Sprinkle thyme, rosemary, salt, and pepper; toss gently.
- Pour in the Broth: Add chicken broth to cover all ingredients.
- Drop in the Bay Leaf: Nestle bay leaf into the broth.
- Set Your Slow Cooker: Cover and cook on low for 6–8 hours or high for 4–5 hours.
- Check for Tenderness: An hour before done, ensure chicken shreds easily with a fork.
- Stir in the Peas: Add frozen peas and let them heat through.
- Finish with a Splash: Add lemon juice just before serving.
- Serve With Love: Ladle soup into bowls and enjoy with crusty bread or a side salad.
Notes
This soup is perfect for leftovers and tastes even better the next day. Store in airtight containers and reheat gently.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg