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- Chicken thighs: I prefer boneless, skinless chicken thighs. They stay juicy and tender. Cut them into bite-sized pieces. One pound works well for this recipe. - Vegetables: I use a mix of fresh and frozen veggies. Dice two medium carrots and two medium potatoes. Trim and halve one cup of green beans. Chop one onion and mince three cloves of garlic. - Herbs and Spices: I add rich flavors with herbs. Use one teaspoon each of dried thyme and dried rosemary. A bay leaf adds depth. Don’t forget salt and pepper to taste. - Fresh parsley: I love to garnish my soup with chopped fresh parsley. It adds a pop of color and freshness. - Additional spices: If you like more heat, consider adding red pepper flakes or a dash of paprika. These can enhance the soup’s flavor profile. This combination of ingredients creates a warm, hearty soup. Each bite bursts with flavor. The slow cooker does the magic, blending all these tastes over time. Sautéing the onion and garlic Start by heating olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Stir them for about 3-4 minutes. You want them fragrant and soft. This step builds a strong flavor base for the soup. Preparing chicken and vegetables Next, cut the chicken thighs into bite-sized pieces. Dice the carrots and potatoes. Trim and halve the green beans. Make sure all the vegetables are uniform in size. This helps them cook evenly in the slow cooker. Transferring ingredients to the slow cooker Once your prep is done, transfer the sautéed onion and garlic into the slow cooker. Then, add the chicken pieces, diced carrots, potatoes, and green beans. Pour in the chicken broth. Stir in the dried thyme, rosemary, and bay leaf. Season with salt and pepper to your taste. Cooking time and settings Cover the slow cooker and set it on low for 6-8 hours. If you’re short on time, you can set it on high for 3-4 hours instead. The long, slow cooking helps all the flavors blend beautifully. Adding frozen peas About 30 minutes before you are ready to serve, stir in the frozen peas. They add a pop of color and sweetness to the soup. Adjusting seasoning before serving Before serving, remove the bay leaf. Taste the soup and adjust the seasoning if needed. It’s all about making it perfect for your palate. Serve hot, garnished with fresh chopped parsley. Enjoy your warming bowl of rustic chicken and vegetable soup! How do you enhance taste with herbs? Start by using fresh herbs when possible. Fresh parsley adds a bright taste at the end. Dried thyme and rosemary work well too. They bring warmth and depth to the soup. Just remember, you only need a small amount. Why is low sodium broth important? Low sodium broth allows you to control salt levels. It lets the natural flavors of the chicken and veggies shine. When you use low sodium broth, you can add salt to taste. This helps avoid a soup that is too salty. What are the optimal cooking times for tenderness? For the best results, cook on low for 6-8 hours. This slow cooking makes the chicken tender and juicy. If you’re short on time, cooking on high for 3-4 hours works too. Just keep an eye on the chicken. How do you avoid overcooked vegetables? Add heartier veggies like carrots and potatoes first. They need more time to cook. Add softer vegetables like peas later, about 30 minutes before serving. This keeps them bright and firm, adding great texture to the soup. {{image_2}} You can easily change the protein in this soup. Instead of chicken, try turkey or beef. Both add rich flavor. You can also use cooked beans for a meat-free option. Switching up the vegetables keeps things fresh. Use seasonal veggies like zucchini or bell peppers. They will add bright colors and unique tastes. You can even use leftover veggies you have at home. Just chop them up and toss them in. To spice things up, add red pepper flakes or diced jalapeños. This gives your soup a nice kick. You can adjust the amount to suit your taste. You can also play with herbs and spices. Try adding smoked paprika for a deeper flavor. Fresh herbs like basil or cilantro can brighten the soup. Experiment with your favorites to find what you love best. To store leftovers, wait until the soup cools. Then, place it in containers. Use airtight containers to keep the soup fresh. I recommend using glass or BPA-free plastic containers. This way, you can heat it up later without worry. For freezing soup, first let it cool completely. Then, pour the soup into freezer-safe bags. Leave some space in the bags for expansion. Seal them tightly and label with the date. To thaw, move the bag to the fridge overnight. Reheat on the stove or in the microwave until hot. Enjoy your soup even weeks later! Can I make this soup in advance? Yes, you can make this soup a day or two ahead. It tastes great after sitting. Just store it in the fridge. Reheat it on the stove or in the microwave. How do I thicken the soup? To thicken the soup, you can mash some of the potatoes. You can also add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Stir it in and cook for a few more minutes. Can I substitute fresh vegetables for frozen? Yes, you can use fresh vegetables. Just chop them and add them to the slow cooker. Fresh veggies may cook a bit faster, so check them after a few hours. Is this soup healthy? Yes, this soup is healthy. It has lean chicken and lots of veggies. It is low in sodium if you choose low-sodium broth. Allergen concerns (e.g., gluten, dairy) This soup is gluten-free and dairy-free. Use gluten-free broth to be sure. Always check labels if you have food allergies. This blog post covered how to make a delicious soup using chicken thighs, vegetables, and herbs. We discussed preparing the ingredients, slow cooking, and adding final touches. I shared tips for enhancing flavor and offered various ingredient swaps. In closing, enjoy experimenting with this soup. You can adjust the spices and vegetables to fit your taste. Remember, cooking is about having fun and discovering flavors you love.

Slow Cooker Rustic Chicken and Vegetable Soup

Warm up with this delicious Slow Cooker Rustic Chicken and Vegetable Soup that’s perfect for chilly days! This hearty recipe combines tender chicken, fresh vegetables, and fragrant herbs, all cooked low and slow for maximum flavor. In just a few easy steps, you can enjoy a comforting bowl that your family will love. Click through for the full recipe and learn how to create this cozy dish today! #SlowCookerSoup #ComfortFood #HealthyRecipes #ChickenSoup
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

4 cups chicken broth (low sodium)

2 medium carrots, diced

2 medium potatoes, diced

1 cup green beans, trimmed and halved

1 onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

In a skillet over medium heat, heat the olive oil. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.

    Transfer the sautéed onion and garlic to the slow cooker.

      Add the chicken pieces, diced carrots, potatoes, and green beans to the slow cooker.

        Pour in the chicken broth, then stir in the dried thyme, rosemary, and bay leaf. Season with salt and pepper to taste.

          Cover the slow cooker and set it on low for 6-8 hours, or on high for 3-4 hours.

            About 30 minutes before serving, stir in the frozen peas and continue cooking.

              Once done, remove the bay leaf and adjust seasoning if necessary.

                Serve hot, garnished with fresh chopped parsley.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6