22 Delicious Crockpot Chicken Thigh Soup Recipes You’ll Love

There’s something undeniably comforting about a bowl of warm, flavorful chicken soup—especially when it’s made with tender chicken thighs in a slow cooker.

Crockpot chicken thigh soups are not only convenient but also versatile, allowing you to explore a variety of flavors from creamy and hearty to spicy and exotic.

Whether you’re craving a classic comforting soup, a zesty Mexican-inspired dish, or a fragrant Asian fusion, a crockpot does all the hard work while you go about your day.

In this article, we’re sharing 22 delicious crockpot chicken thigh soup recipes that cater to every taste.

From creamy garlic parmesan and Thai coconut to Moroccan spiced and Tuscan white bean varieties, there’s something for everyone.

Each recipe is easy to follow, packed with wholesome ingredients, and perfect for family dinners, meal prep, or cozy evenings at home.

22 Delicious Crockpot Chicken Thigh Soup Recipes You’ll Love

Whether you’re feeding a hungry family, meal prepping for the week, or simply craving a bowl of warm comfort, these 22 crockpot chicken thigh soup recipes offer something for every palate.

Slow-cooked to perfection, these soups are flavorful, nutritious, and effortlessly delicious. Keep your crockpot handy and explore these recipes—you’ll discover your new favorite go-to chicken soup in no time.

Hearty Vegetable Chicken Thigh Soup

This Hearty Vegetable Chicken Thigh Soup is a comforting and nourishing crockpot meal perfect for chilly evenings.

Tender chicken thighs simmer slowly with a medley of vegetables, herbs, and savory broth, resulting in a rich, flavorful soup that warms both the body and soul.

Ingredients:

• 6 bone-in, skinless chicken thighs
• 4 cups low-sodium chicken broth
• 2 cups water
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup diced potatoes
• 1 cup green beans, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Rinse the chicken thighs and pat them dry. Place them at the bottom of your crockpot.
2. Add all the chopped vegetables on top of the chicken.
3. Sprinkle thyme, rosemary, paprika, salt, and black pepper over the mixture.
4. Pour in the chicken broth and water, ensuring everything is submerged.
5. Add the bay leaf and cover the crockpot. Cook on low for 6-7 hours or on high for 3-4 hours.
6. Once the chicken is fully cooked and tender, remove it from the crockpot. Shred the meat, discarding bones, and return it to the soup.
7. Stir in fresh parsley before serving. Taste and adjust seasoning if needed.

This hearty vegetable chicken thigh soup is a wholesome, satisfying dish that’s easy to make and packed with flavor.

Perfect for family dinners or meal prep, it pairs beautifully with crusty bread or a simple side salad.

Creamy Crockpot Chicken Thigh and Rice Soup

A creamy, comforting soup where tender chicken thighs and tender vegetables meet fluffy rice in a rich broth.

Slow-cooked to perfection, this crockpot soup is a warm hug in a bowl, ideal for a filling lunch or dinner.

Ingredients:

• 5 boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 cup water
• 1 cup long-grain white rice
• 2 medium carrots, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup unsweetened almond milk (or dairy cream for non-vegan)
• 2 tablespoons chopped fresh parsley

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add diced carrots, celery, onion, and garlic on top. Sprinkle with thyme, sage, salt, and pepper.
3. Pour in the chicken broth and water. Cover and cook on low for 5 hours or until chicken is tender.
4. Remove chicken thighs, shred them, and return the meat to the crockpot.
5. Stir in the rice and almond milk. Cover and cook for an additional 30-40 minutes on high until the rice is fully cooked and creamy.
6. Add fresh parsley, stir gently, and adjust seasoning to taste.

This creamy chicken thigh and rice soup is luxuriously smooth and hearty.

Its creamy texture and savory flavor make it perfect for chilly nights or when you need a nourishing comfort meal.

Spicy Southwest Chicken Thigh Soup

Infused with bold southwestern flavors, this chicken thigh soup combines spices, beans, corn, and tomatoes for a hearty, slightly spicy crockpot meal.

It’s perfect for those who enjoy a bit of heat and lots of robust flavor in their soups.

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (14 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime

Instructions:

1. Place chicken thighs in the crockpot and top with onion and garlic.
2. Add black beans, corn, and diced tomatoes with their juice.
3. Sprinkle chili powder, cumin, smoked paprika, red pepper flakes, salt, and pepper over the ingredients.
4. Pour in chicken broth, cover, and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
5. Remove the chicken, shred it, discard any bones, and return the meat to the crockpot.
6. Stir in fresh cilantro and lime juice before serving.

This spicy southwest chicken thigh soup is vibrant, flavorful, and satisfying.

It’s a perfect blend of protein, vegetables, and warming spices—ideal for a family dinner or meal prep for the week.

Thai Coconut Chicken Thigh Soup

This Thai-inspired chicken thigh soup is creamy, aromatic, and slightly tangy.

Slow-cooked in coconut milk and infused with lemongrass, ginger, and lime, it delivers a delicious balance of sweet, savory, and spicy flavors that make every spoonful a delight.

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 can (14 oz) coconut milk
• 3 cups chicken broth
• 1 stalk lemongrass, smashed and cut into 2-inch pieces
• 1-inch piece fresh ginger, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon chili flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Place the chicken thighs at the bottom of the crockpot.
2. Add coconut milk, chicken broth, lemongrass, ginger, garlic, bell pepper, and mushrooms.
3. Stir in soy sauce, lime juice, chili flakes, salt, and pepper.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender.
5. Remove chicken, shred it, and return it to the soup. Remove lemongrass and ginger slices.
6. Stir in fresh cilantro before serving.

This Thai coconut chicken soup is creamy, fragrant, and comforting with a perfect hint of spice.

It pairs beautifully with steamed jasmine rice or fresh herbs for an authentic experience.

Italian Herb Chicken Thigh Soup

A classic Italian-style soup, featuring tender chicken thighs simmered with tomatoes, beans, and fragrant herbs.

This crockpot recipe delivers a rich, savory broth perfect for a wholesome, comforting meal.

Ingredients:

• 6 bone-in, skinless chicken thighs
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 medium carrots, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 cup small pasta (optional)

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add carrots, celery, onion, garlic, diced tomatoes, and cannellini beans.
3. Sprinkle basil, oregano, thyme, salt, and pepper over the top.
4. Pour in chicken broth, cover, and cook on low for 6-7 hours or high for 3-4 hours.
5. Remove chicken, shred, and return it to the crockpot. If using pasta, add it 20 minutes before serving to cook through.
6. Stir in fresh parsley and adjust seasoning to taste.

This Italian herb chicken thigh soup is hearty, flavorful, and brimming with aromatic herbs.

Perfect for cozy dinners, it pairs wonderfully with garlic bread or a fresh green salad.

Moroccan Spiced Chicken Thigh Soup

Infused with warm Moroccan spices, tender chicken thighs, chickpeas, and vegetables create a richly flavored, aromatic crockpot soup.

This exotic soup is comforting, hearty, and a delightful departure from everyday flavors.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium carrot, diced
• 1 small sweet potato, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro or parsley
• Juice of ½ lemon

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add chickpeas, carrot, sweet potato, onion, and garlic.
3. Sprinkle cumin, coriander, cinnamon, paprika, cayenne, salt, and pepper over the top.
4. Pour in chicken broth, cover, and cook on low for 6-7 hours or high for 3-4 hours.
5. Remove chicken, shred, and return it to the soup.
6. Stir in fresh cilantro and lemon juice before serving.

This Moroccan spiced chicken thigh soup is rich, fragrant, and full of depth.

Perfect for warming up on a cool evening, it pairs nicely with crusty bread or couscous for a complete meal.

Creamy Garlic Parmesan Chicken Thigh Soup

This rich and comforting soup features tender chicken thighs in a creamy garlic-parmesan broth.

Slow-cooked with aromatic vegetables and herbs, it’s perfect for anyone who loves indulgent, flavorful soups without much effort.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 cup heavy cream or unsweetened plant-based cream
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 small onion, chopped
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon black pepper
• Salt to taste
• ½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
• 2 tablespoons chopped fresh parsley

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper.
3. Pour in chicken broth and cover. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
4. Remove chicken, shred it, and return to the crockpot.
5. Stir in cream and Parmesan cheese until well combined. Adjust seasoning as needed.
6. Garnish with fresh parsley before serving.

This creamy garlic parmesan chicken thigh soup is decadent, comforting, and perfect for a cozy dinner.

It pairs beautifully with crusty bread or a light salad.

Mexican Chicken Thigh Tortilla Soup

A zesty, flavorful Mexican-inspired soup with tender chicken thighs, tomatoes, corn, and beans.

Topped with crispy tortilla strips and fresh cilantro, it’s a fiesta of flavors perfect for a hearty meal.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Juice of 1 lime
• ½ cup chopped fresh cilantro
• Tortilla strips or crushed tortilla chips for topping

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add onion, garlic, diced tomatoes, corn, black beans, and spices.
3. Pour in chicken broth, cover, and cook on low for 6-7 hours or high for 3-4 hours.
4. Remove chicken, shred it, and return it to the crockpot.
5. Stir in lime juice and fresh cilantro before serving.
6. Top with tortilla strips or chips for extra crunch.

This Mexican chicken thigh tortilla soup is vibrant, flavorful, and satisfying.

It’s a perfect meal for taco nights or anytime you crave bold, comforting flavors.

Greek Lemon Chicken Thigh Soup (Avgolemono Style)

Inspired by the classic Greek Avgolemono soup, this crockpot version combines tender chicken thighs, rice, and a lemony, silky broth.

It’s refreshing yet comforting, with a bright citrus note that makes every bite delightful.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• ½ cup long-grain rice or orzo
• 2 medium carrots, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 eggs
• Juice and zest of 1 lemon
• Salt and black pepper to taste
• 2 tablespoons chopped fresh dill or parsley

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add carrots, celery, onion, garlic, and chicken broth. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
3. Remove chicken, shred it, and return it to the soup.
4. Stir in rice or orzo and cook for an additional 30-40 minutes until tender.
5. In a bowl, whisk eggs and lemon juice together. Temper by slowly adding a small amount of hot soup, then stir the mixture back into the crockpot. Heat gently until slightly thickened, without boiling.
6. Add lemon zest and fresh dill or parsley before serving.

This Greek lemon chicken thigh soup is bright, creamy, and comforting.

The delicate lemon flavor elevates the rich broth, making it perfect for a cozy yet refreshing meal.

Korean-Inspired Spicy Chicken Thigh Soup

This Korean-inspired soup combines tender chicken thighs with bold flavors of gochujang, garlic, and ginger.

Slow-cooked in a savory broth with vegetables, it’s a comforting yet slightly spicy soup perfect for cold days.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 2 tablespoons gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 small onion, chopped
• 1 cup napa cabbage, chopped
• 1 medium carrot, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• Salt and black pepper to taste
• Optional: cooked rice or noodles for serving

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add onion, carrot, napa cabbage, garlic, and ginger.
3. Stir in gochujang, soy sauce, sesame oil, and chicken broth. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
4. Remove chicken, shred it, and return it to the crockpot.
5. Taste and adjust seasoning with salt and pepper.
6. Garnish with sliced green onions before serving. Serve with rice or noodles if desired.

This Korean-inspired spicy chicken soup is flavorful, warming, and comforting.

Its balance of spice, umami, and tender chicken makes it a deliciously satisfying meal.

Indian Curried Chicken Thigh Soup

A fragrant and warming Indian-style soup, made with tender chicken thighs simmered in aromatic curry spices.

This crockpot version delivers rich flavors with minimal effort, perfect with naan or steamed rice.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• ½ teaspoon garam masala
• ½ teaspoon chili powder (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add onion, garlic, ginger, diced tomatoes, and coconut milk.
3. Sprinkle in cumin, coriander, turmeric, garam masala, chili powder, salt, and pepper.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
5. Remove chicken, shred it, and return to the soup. Stir well to combine.
6. Garnish with fresh cilantro before serving.

This Indian curried chicken thigh soup is rich, aromatic, and comforting.

The creamy coconut base and bold spices create a deliciously warming meal perfect for any time of year.

French Provencal Chicken Thigh Soup

Inspired by the flavors of Provence, this chicken thigh soup is slow-cooked with herbs, tomatoes, olives, and vegetables for a fragrant and rustic French-style dish.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 small zucchini, sliced
• 1 small carrot, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon Herbes de Provence
• ½ cup pitted green olives, halved
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add onion, garlic, carrot, zucchini, diced tomatoes, and olives.
3. Sprinkle in thyme, rosemary, Herbes de Provence, salt, and pepper.
4. Pour in chicken broth, cover, and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
5. Remove chicken, shred it, and return it to the soup. Stir gently to combine.
6. Garnish with fresh parsley before serving.

This French Provencal chicken thigh soup is aromatic, hearty, and full of Mediterranean flavors.

It’s perfect for a cozy dinner or an elegant, rustic meal that transports you to the French countryside.

Japanese Miso Chicken Thigh Soup

This Japanese-inspired soup combines tender chicken thighs with miso, ginger, and vegetables for a light yet deeply flavorful broth.

Slow-cooked in the crockpot, it’s comforting, savory, and perfect for a cozy weeknight dinner.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 3 tablespoons white miso paste
• 1-inch piece fresh ginger, sliced
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 cup mushrooms, sliced (shiitake or button)
• 1 cup baby spinach
• 2 green onions, sliced
• 1 tablespoon soy sauce
• Salt and black pepper to taste
• Optional: cooked udon noodles for serving

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add onion, garlic, ginger, and mushrooms.
3. Pour in chicken broth and soy sauce. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
4. Remove chicken, shred it, and return it to the crockpot.
5. Dissolve miso paste in a small amount of hot broth, then stir it into the soup. Add baby spinach and cook for another 5-10 minutes.
6. Garnish with sliced green onions before serving. Serve with udon noodles if desired.

This Japanese miso chicken thigh soup is light, savory, and packed with umami.

It’s perfect for a soothing, healthy meal that warms you from the inside out.

Caribbean Coconut-Lime Chicken Thigh Soup

A tropical twist on classic chicken soup, featuring coconut milk, lime, and Caribbean spices.

Tender chicken thighs, sweet vegetables, and a hint of spice make this crockpot soup vibrant and comforting.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 medium sweet potato, diced
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ½ teaspoon cayenne pepper (optional)
• Juice and zest of 1 lime
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Place chicken thighs in the crockpot.
2. Add sweet potato, bell pepper, onion, and garlic. Sprinkle in allspice, cinnamon, cayenne, salt, and pepper.
3. Pour in chicken broth and coconut milk. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Remove chicken, shred it, and return it to the soup.
5. Stir in lime juice, zest, and fresh cilantro before serving.

This Caribbean coconut-lime chicken thigh soup is bright, flavorful, and slightly tropical.

It’s a comforting dish that brings warmth and sunshine to your dinner table.

Hungarian Paprika Chicken Thigh Soup

A robust and warming soup with a Hungarian twist, featuring tender chicken thighs, paprika, potatoes, and peppers.

Slow-cooked to perfection, this soup is hearty, flavorful, and slightly smoky.

Ingredients:

• 6 bone-in, skinless chicken thighs
• 4 cups chicken broth
• 2 medium potatoes, diced
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons sweet Hungarian paprika
• ½ teaspoon smoked paprika
• ½ teaspoon caraway seeds (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add potatoes, bell pepper, onion, and garlic. Sprinkle with sweet and smoked paprika, caraway seeds, salt, and pepper.
3. Pour in chicken broth, cover, and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
4. Remove chicken, shred it, and return it to the soup.
5. Garnish with fresh parsley before serving.

This Hungarian paprika chicken thigh soup is hearty, aromatic, and full of smoky warmth.

Perfect for chilly evenings, it pairs wonderfully with crusty bread or a simple side salad.

Moroccan Harissa Chicken Thigh Soup

This Moroccan-inspired soup is bold, aromatic, and slightly spicy, featuring tender chicken thighs, chickpeas, vegetables, and harissa.

Slow-cooked in a savory broth, it delivers rich flavors and warmth in every spoonful.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium carrot, diced
• 1 small sweet potato, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon harissa paste (adjust for spice preference)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon cinnamon
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro or parsley
• Juice of ½ lemon

Instructions:

1. Place chicken thighs in the crockpot.
2. Add chickpeas, carrot, sweet potato, onion, and garlic.
3. Stir in harissa paste, cumin, coriander, cinnamon, salt, and pepper. Pour in chicken broth.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
5. Remove chicken, shred, and return to the soup.
6. Stir in fresh cilantro and lemon juice before serving.

This Moroccan harissa chicken thigh soup is fragrant, warming, and full of complex flavors.

It’s perfect for a comforting, slightly spicy meal any day of the week.

Thai Lemongrass Ginger Chicken Thigh Soup

A fragrant Thai-inspired soup featuring tender chicken thighs simmered with lemongrass, ginger, and coconut milk.

Its delicate balance of citrus and spice makes it a soothing yet flavorful crockpot meal.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 stalk lemongrass, smashed and cut into pieces
• 1-inch piece fresh ginger, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 tablespoon soy sauce or tamari
• 1 teaspoon chili flakes (optional)
• Juice of 1 lime
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Place chicken thighs in the crockpot.
2. Add lemongrass, ginger, garlic, bell pepper, and mushrooms.
3. Pour in chicken broth, coconut milk, soy sauce, and chili flakes. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Remove chicken, shred, and return to the soup. Discard lemongrass and ginger slices.
5. Stir in lime juice and cilantro before serving.

This Thai lemongrass ginger chicken thigh soup is aromatic, creamy, and slightly tangy.

It’s a perfect balance of warmth and brightness, ideal for cozy evenings.

Italian Sausage and Chicken Thigh Soup

A hearty Italian-inspired soup combining tender chicken thighs, Italian sausage, vegetables, and herbs.

Slow-cooked to perfection, it’s rich, savory, and ideal for family dinners.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 Italian sausage links, sliced
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 cup small pasta (optional)

Instructions:

1. Place chicken thighs and sausage in the crockpot.
2. Add carrots, celery, onion, garlic, and diced tomatoes.
3. Sprinkle with basil, oregano, red pepper flakes, salt, and pepper. Pour in chicken broth.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours.
5. Remove chicken, shred it, and return it to the soup. If using pasta, add it 20 minutes before serving.
6. Stir in fresh parsley before serving.

This Italian sausage and chicken thigh soup is hearty, flavorful, and comforting.

Its rich broth and savory ingredients make it a perfect dish for cold nights or family gatherings.

Greek Lemon Orzo Chicken Thigh Soup

Inspired by the classic Greek Avgolemono, this soup combines tender chicken thighs, orzo pasta, and a bright lemony broth.

Slow-cooked in a crockpot, it’s comforting, light, and full of Mediterranean flavors.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• ½ cup orzo pasta
• 2 medium carrots, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 eggs
• Salt and black pepper to taste
• 2 tablespoons chopped fresh dill or parsley

Instructions:

1. Place chicken thighs in the crockpot and add carrots, celery, onion, and garlic.
2. Pour in chicken broth, cover, and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
3. Remove chicken, shred it, and return to the crockpot.
4. Stir in orzo and cook for an additional 20-30 minutes until tender.
5. In a small bowl, whisk eggs with lemon juice. Temper the mixture by slowly adding a small amount of hot soup, then stir back into the crockpot.
6. Add lemon zest and fresh dill or parsley before serving.

This Greek lemon orzo chicken thigh soup is light, bright, and comforting.

Its citrusy broth and tender chicken make it a perfect dish for a cozy yet refreshing meal.

Creamy Mushroom Chicken Thigh Soup

A rich and savory soup featuring tender chicken thighs, earthy mushrooms, and a creamy broth.

Slow-cooked in a crockpot, it’s a comforting meal perfect for a chilly evening.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 cup heavy cream or plant-based cream
• 2 cups mushrooms, sliced
• 2 medium carrots, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Place chicken thighs at the bottom of the crockpot.
2. Add mushrooms, carrots, onion, garlic, thyme, salt, and pepper. Pour in chicken broth.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
4. Remove chicken, shred it, and return to the soup. Stir in cream until combined.
5. Garnish with fresh parsley before serving.

This creamy mushroom chicken thigh soup is indulgent, earthy, and satisfying. It’s perfect for a comforting dinner paired with crusty bread or a light salad.

Caribbean Jerk Chicken Thigh Soup

A bold and spicy Caribbean-inspired soup featuring tender chicken thighs, sweet potatoes, and jerk spices.

Slow-cooked for deep flavor, this soup is vibrant, warming, and slightly exotic.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 medium sweet potato, diced
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon jerk seasoning
• ½ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Place chicken thighs in the crockpot.
2. Add sweet potato, bell pepper, onion, and garlic. Sprinkle with jerk seasoning, cayenne, salt, and pepper.
3. Pour in chicken broth, cover, and cook on low for 6-7 hours or high for 3-4 hours.
4. Remove chicken, shred, and return to the soup.
5. Stir in lime juice and fresh cilantro before serving.

This Caribbean jerk chicken thigh soup is full of flavor, slightly spicy, and very comforting. It’s perfect for a lively, cozy dinner that brings tropical warmth to your table.

Tuscan White Bean Chicken Thigh Soup

A hearty Italian-inspired soup with tender chicken thighs, cannellini beans, tomatoes, and Tuscan herbs.

Slow-cooked in a crockpot, it’s a rustic, wholesome dish full of Mediterranean flavors.

Ingredients:

• 6 boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• Optional: 1 cup small pasta or orzo

Instructions:

1. Place chicken thighs in the crockpot.
2. Add beans, diced tomatoes, carrots, celery, onion, and garlic. Sprinkle in basil, oregano, thyme, salt, and pepper.
3. Pour in chicken broth, cover, and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
4. Remove chicken, shred, and return to the soup. Add pasta or orzo 20 minutes before serving if desired.
5. Stir in fresh parsley before serving.

This Tuscan white bean chicken thigh soup is hearty, flavorful, and comforting. Its blend of herbs, beans, and tender chicken makes it perfect for a satisfying family dinner.