Simple Slow-Simmered Chicken and Vegetable Soup

This Simple Slow-Simmered Chicken and Vegetable Soup is the kind of recipe that fills your home with warmth and comfort while requiring almost no effort. Everything cooks gently in the slow cooker, allowing the chicken to become fall-apart tender and the vegetables to soften into a flavorful, nourishing broth. It is wholesome, hearty, and perfect for busy days, lazy weekends, or anytime you want a simple meal made from everyday ingredients. With minimal prep and hands-off cooking, this soup is ideal for beginners and seasoned home cooks alike.

Why You Will Love This Simple Slow Simmered Chicken and Vegetable Soup

This soup stands out because it relies on slow cooking to create deep flavor without complicated steps. Chicken breasts simmer in broth with carrots, celery, onion, potatoes, garlic, and herbs until they shred effortlessly. The broth absorbs the natural sweetness of the vegetables and the richness of the chicken. It is budget-friendly, versatile, and meal-prep-friendly, and it freezes beautifully for future meals. You can keep the soup simple or customize it with greens, lemon, or extra herbs. It is a cozy, nourishing bowl that feels like a hug on a chilly day.

Ingredients for Simple Slow-Simmered Chicken and Vegetable Soup

Main Ingredients

• 2 pounds boneless skinless chicken breasts
• 3 medium carrots, sliced
• 3 celery ribs, sliced
• 1 medium onion, chopped
• 2 medium potatoes, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon Italian seasoning
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper

Optional Add Ins

• 1 cup fresh spinach or kale
• 1 cup peas or corn
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Ingredient Notes and Substitutions

• Chicken: Boneless chicken breasts become tender and easy to shred after slow cooking. Boneless thighs can be substituted for a richer, slightly fattier result.
• Vegetables: Carrots, celery, onion, and potatoes form the classic base for a traditional chicken soup. Sweet potatoes can replace white potatoes for extra vitamins.
• Broth: Chicken broth gives the soup a comforting, savory foundation. Use low sodium broth if you want more control over seasoning. Vegetable broth is a good alternative for a lighter flavor.
• Seasonings: Italian seasoning provides a balanced herb blend. You can substitute with poultry seasoning, dried thyme, or a combination of oregano and basil.
• Garlic: Fresh garlic enhances the aroma and depth of the broth. Use garlic powder if fresh cloves are unavailable.
• Add Ins: Greens, peas, or corn add color and nutrition. Add them during the final 10 minutes of cooking to preserve texture.

Step by Step Instructions

Step 1: Load the Slow Cooker

Place the chicken breasts in the bottom of a large slow cooker. Add carrots, celery, onion, potatoes, and garlic over the top. This layering helps everything cook evenly and allows the vegetables to soak in flavor as the chicken releases juices.

Step 2: Add Broth and Seasonings

Pour the chicken broth over the ingredients. Add the bay leaves, Italian seasoning, salt, and pepper. The broth should cover most of the vegetables. Stir very gently if needed, but layering is not critical.

Step 3: Slow Cook Until Tender

Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The long simmer allows the vegetables to soften and the chicken to turn tender enough to shred.

Step 4: Shred the Chicken

Remove the chicken breasts and place them on a plate. Use two forks to shred the meat into bite size pieces. The meat should fall apart easily. Return the shredded chicken to the slow cooker and stir to combine.

Step 5: Add Optional Ingredients

If using spinach, kale, peas, or corn, stir them into the soup during the last 10 minutes of cooking. The heat will wilt greens and warm vegetables without overcooking them. Adjust seasonings to taste at this stage.

Step 6: Serve and Enjoy

Remove the bay leaves before serving. Ladle the soup into bowls and garnish with parsley or a squeeze of lemon juice for brightness. Enjoy it with crusty bread or simple crackers for a complete comfort meal.

Pro Tips for Success

1. Cut vegetables into similar sized pieces so they cook evenly.
2. Use low heat for the most tender chicken and best broth flavor development.
3. Add greens at the end to keep them vibrant and fresh tasting.
4. For a richer broth, add a spoonful of butter or a splash of cream at the end.
5. Taste and season after the chicken is shredded because the broth flavor changes as it cooks.
6. If the soup is too thick, add a little extra broth or water to adjust consistency.

Flavor Variations

1. Herb Lovers Soup: Add fresh thyme or rosemary during cooking for a more aromatic broth.
2. Lemon Herb Chicken Soup: Add lemon zest and juice for a bright, refreshing variation.
3. Southwestern Style: Add cumin, paprika, and a handful of corn for a comforting southwestern twist.
4. Creamy Version: Stir in a half cup of cream or milk at the end for a silky, more indulgent soup.
5. Vegetable Packed: Add zucchini, bell peppers, or green beans during the last hour of cooking for additional nutrients and color.

Serving Suggestions

Serve this soup with warm bread, cornbread muffins, or a simple side salad. It pairs well with a baked potato, grilled cheese sandwich, or a grain like quinoa or rice. Add lemon wedges on the side for those who enjoy a bright, citrusy touch. The soup stands alone as a filling meal thanks to the protein and vegetables, but it also complements lighter sides beautifully.

Storage and Freezing Instructions

• Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave. Stir gently as the vegetables soften further when reheated.
• Freezer: Freeze up to 3 months. Cool completely before transferring to freezer safe containers. Thaw overnight in the refrigerator and reheat slowly.
• Meal Prep Tip: Freeze individual portions for easy lunches. The soup reheats well and maintains flavor and texture.

Simple Slow-Simmered Chicken and Vegetable Soup

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• Author: Dolly
• Total Time: 6 hours 15 minutes
• Yield: 6 servings

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Description

A wholesome, comforting slow-simmered chicken and vegetable soup that cooks effortlessly and delivers tender chicken, soft vegetables, and a flavorful nourishing broth.

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Ingredients

• 2 pounds boneless skinless chicken breasts
• 3 medium carrots, sliced
• 3 celery ribs, sliced
• 1 medium onion, chopped
• 2 medium potatoes, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup fresh spinach or kale (optional)
• 1 cup peas or corn (optional)
• 1 tablespoon lemon juice (optional)
• Fresh parsley for garnish

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Instructions

1. Place chicken breasts in the bottom of a slow cooker. Add carrots, celery, onion, potatoes, and garlic on top.
2. Pour chicken broth over ingredients. Add bay leaves, Italian seasoning, salt, and black pepper.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
4. Remove chicken, shred with two forks, and return to the slow cooker.
5. Add spinach, kale, peas, or corn during the last 10 minutes of cooking if using. Adjust seasoning to taste.
6. Remove bay leaves and serve hot with parsley or lemon juice if desired.

Notes

Cut vegetables evenly for uniform cooking. Add greens at the end for best texture. Use low heat for tender chicken. Add broth if soup becomes too thick. Taste and season after shredding the chicken.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Soup
• Method: Slow Cooker
• Cuisine: American

Nutrition Facts (Per Serving)

Values are estimated based on typical ingredients.

FAQ About Simple Slow Simmered Chicken and Vegetable Soup

Can I use frozen chicken in the slow cooker?

It is best to use thawed chicken for even cooking and safe temperature control. Frozen chicken takes longer to heat through, which may affect the cooking time and texture. Thaw chicken in the refrigerator overnight before adding it to the slow cooker.

How can I thicken the soup?

If you prefer a thicker broth, mash some of the cooked potatoes and stir them back into the soup. You can also add a small cornstarch slurry during the last 20 minutes of cooking. Another option is to simmer the soup uncovered on high for the final 30 minutes.

What vegetables work best in this soup?

Carrots, celery, onion, and potatoes form a traditional base, but many vegetables work well. You can add squash, green beans, peas, kale, or spinach. Choose vegetables that stand up well to slow cooking unless you add them at the end.

Can I substitute chicken thighs?

Yes, boneless chicken thighs are a great substitute. They add richer flavor and are very forgiving in long cooking times. They shred easily and stay moist in the soup.

How do I add more flavor to the broth?

Use a high quality broth and add bay leaves, garlic, and herbs. A splash of lemon juice at the end brightens the flavor. You can also sauté onions and garlic before adding them to the slow cooker for deeper caramelized notes.

Final Thoughts

This Simple Slow Simmered Chicken and Vegetable Soup proves that comfort food does not need to be complicated. With one pot, minimal prep, and everyday ingredients, you can create a nourishing meal that soothes and satisfies. Whether you enjoy it fresh from the slow cooker or save it for easy leftovers, this soup offers warmth and simplicity in every bowl. It is a timeless recipe that belongs in every home cook’s collection.