Description
A wholesome, comforting slow-simmered chicken and vegetable soup that cooks effortlessly and delivers tender chicken, soft vegetables, and a flavorful nourishing broth.
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
Instructions
- Place chicken breasts in the bottom of a slow cooker. Add carrots, celery, onion, potatoes, and garlic on top.
- Pour chicken broth over ingredients. Add bay leaves, Italian seasoning, salt, and black pepper.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add spinach, kale, peas, or corn during the last 10 minutes of cooking if using. Adjust seasoning to taste.
- 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