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To make Crockpot Chicken Soup Supreme, you need a mix of simple, fresh ingredients. Each one adds flavor and nutrition to the dish. - 2 boneless, skinless chicken breasts - 4 cups chicken broth - 1 cup diced carrots - 1 cup diced celery - 1 cup diced potatoes - 1 can (15 oz) corn, drained - 1 cup frozen peas - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 2 cloves garlic, minced - 1 onion, chopped - 1/2 teaspoon black pepper - 1/2 teaspoon salt (adjust to taste) - 2 tablespoons olive oil - 1 tablespoon lemon juice - Fresh parsley, chopped (for garnish) The chicken breasts give the soup its protein. The broth adds a rich base. Carrots, celery, and potatoes provide texture and taste. Canned corn and frozen peas make the soup colorful and sweet. There are no hard-to-find ingredients in this recipe. You can find everything at your local grocery store. The dried thyme and oregano add an herbaceous touch, making the soup comforting and aromatic. For a finishing touch, you can sprinkle fresh parsley on top. It brightens the dish and adds a pop of color. You can also adjust the salt and pepper to match your taste. If you like heat, feel free to add some red pepper flakes or hot sauce while cooking. To start, I sauté the aromatics. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Cook until the onion turns soft and clear, about 3 to 4 minutes. This step builds a great base for the soup. Next, season the chicken. Take 2 boneless, skinless chicken breasts and sprinkle them with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. This will infuse the chicken with tasty flavors. Now, layer the ingredients in the crockpot. Place the seasoned chicken at the bottom. Then, add the sautéed onions and garlic. Next, toss in 1 cup each of diced carrots, diced celery, and diced potatoes. Follow this with a can of drained corn and 1 cup of frozen peas. Each layer adds to the flavor and texture. For cooking, you can choose low or high settings. If you use low, let it cook for 6 to 8 hours. On high, it will cook in about 3 to 4 hours. Both methods will make the chicken and veggies tender and delicious. To ensure the chicken and vegetables are tender, use a fork to check the chicken. It should shred easily. Also, the veggies should be soft but not mushy. About half an hour before you serve, remove the chicken. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup. This makes it easier to eat. Add 1 tablespoon of lemon juice to brighten the flavors. Taste and adjust seasonings if needed. You might want to add more salt or pepper. Finally, garnish with fresh chopped parsley for a nice touch. For the best flavor, I suggest balancing your herbs. Use thyme and oregano in equal parts. These herbs enhance the taste of the chicken and veggies. Cooking time matters a lot. For tender chicken and veggies, cook on low for 6 to 8 hours. If you are short on time, the high setting works well in 3 to 4 hours. One common mistake is overcooking. If you cook too long, the chicken may dry out. Always check the chicken's texture before serving. Another mistake is under-seasoning. Taste your soup before serving. Add more salt or pepper if needed. Layering ingredients is key. Start with the chicken, then add the sautéed onions and garlic. Next, add the carrots, celery, potatoes, corn, and peas. Proper layering helps cook everything evenly. {{image_2}} If you want to make this soup gluten-free, choose a gluten-free chicken broth. Most brands offer options that work well. You can also check the labels on your spices to be safe. For vegetarian or vegan versions, swap the chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. This change keeps the soup hearty and flavorful. If you have food allergies, you can easily swap ingredients. For instance, if you're allergic to corn, try adding diced zucchini or yellow squash. Both add great texture. Seasonal vegetables are a fun way to change the soup. In summer, use fresh tomatoes and green beans. In fall, add butternut squash or pumpkin for a cozy touch. The options are endless! You can keep your Crockpot Chicken Soup Supreme in the fridge for up to four days. Make sure to use an airtight container. This helps keep the soup fresh and tasty. Always let the soup cool before you cover it. If you leave it out too long, bacteria can grow. For freezing, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat it, thaw the soup in the fridge overnight. To reheat, warm it on the stove over low heat or in the microwave. Stir often to ensure even heating. If the soup seems thick, add a bit of broth or water to thin it out. Store any leftovers properly to keep your meal fresh and delicious. You can enjoy this soup with many sides. Here are some great options: - Crusty bread: Perfect for dipping. - Grilled cheese: A classic comfort combo. - Salad: Fresh greens add crunch and color. - Rice or quinoa: They soak up the soup nicely. - Biscuits: Fluffy biscuits pair well with soup. These sides enhance your meal and make it feel complete. Yes, you can use frozen chicken! Just follow these tips: - No need to thaw: Place frozen chicken directly in the crockpot. - Adjust cooking time: Cook on high for about 4-5 hours. - Check for doneness: Ensure the chicken reaches 165°F before shredding. Using frozen chicken makes meal prep easy and quick. If you like heat, here are some ways to spice it up: - Add red pepper flakes: Start with a pinch and adjust to taste. - Include chopped jalapeños: Fresh or pickled add a nice kick. - Use hot sauce: A few dashes can bring warmth. - Mix in cayenne pepper: Use a little for a bold flavor. These additions will give your soup a fun twist! This post shared how to make a great crockpot chicken soup. We talked about the key ingredients, special tips, and common mistakes. You learned how to prepare and store soup, along with helpful variations. Keep these tips in mind to create a delicious dish. Remember, the right seasoning and cooking time matter most for the best flavor. Enjoy your cooking, and never hesitate to try new ingredients! Your soup journey begins now, so have fun and be creative!

Crockpot Chicken Soup Supreme

Warm up with this delicious Crockpot Chicken Soup Supreme that’s perfect for any day! Loaded with tender chicken, fresh veggies, and aromatic herbs, this hearty recipe is easy to prepare and cooks itself while you go about your day. In just 15 minutes of prep, you can enjoy a comforting meal that serves up to 6. Click through to explore this tasty recipe and make your next meal a cozy one!
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Ingredients
  

2 boneless, skinless chicken breasts

4 cups chicken broth

1 cup diced carrots

1 cup diced celery

1 cup diced potatoes

1 can (15 oz) corn, drained

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried oregano

2 cloves garlic, minced

1 onion, chopped

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

2 tablespoons olive oil

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a skillet over medium heat, heat olive oil. Add the chopped onion and minced garlic; sauté until the onion is translucent (about 3-4 minutes).

    Prepare the Chicken: Season the chicken breasts with salt, pepper, thyme, and oregano. Place the chicken in the bottom of the crockpot.

      Add Vegetables: Layer the sautéed onions and garlic over the chicken, followed by diced carrots, celery, potatoes, corn, and frozen peas.

        Pour in Broth: Pour the chicken broth over all the ingredients in the crockpot.

          Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and vegetables are tender.

            Shred Chicken: Half an hour before serving, remove the chicken breasts, shred them using two forks, and return them to the soup. Stir in the lemon juice for extra brightness.

              Serve: Taste the soup and adjust the seasoning if necessary, adding more salt or pepper as desired. Garnish with fresh parsley before serving.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6 servings