Crockpot Chicken Vegetable Soup

This Crockpot Chicken Vegetable Soup is a healthy and comforting recipe, which includes fresh green beans and boneless chicken breasts. It’s a classic, foolproof recipe, ready in about 6 hours and 15 minutes.

Crockpot Chicken Vegetable Soup Ingredients

• 1 lb. chicken breasts
• 14.5 oz can diced tomatoes
• 1 large onion, diced
• 1 tbsp minced garlic
• 4 stalks celery, diced
• 3 carrots, peeled and diced
• 1 cup green peas (frozen)
• 1/2 lb. fresh green beans, chopped into bite-size pieces
• 1 cup corn (frozen)
• 8 cups chicken stock
• 2 bay leaves
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp dried thyme
• Fresh parsley for garnish (optional)

How To Make Crockpot Chicken Vegetable Soup

1. Combine all ingredients: Add chicken, vegetables, tomatoes, seasonings, and stock to the slow cooker. Stir everything together.
2. Slow cook: Cover and cook on low for 5–6 hours or on high for 3–4 hours.
3. Shred the chicken: Use a wooden or heavy spoon to break up the chicken breast into bite-size pieces directly in the slow cooker.
4. Garnish and serve: Serve hot and top with fresh parsley if desired.

Recipe Tips

• Can I use rotisserie chicken instead?
  Yes, add shredded rotisserie chicken in the last hour of cooking to heat through.
• How to make this soup low-sodium:
  Use low-sodium chicken stock and adjust salt to taste.
• Can I prep this ahead of time?
  Yes, chop the vegetables and store them in the fridge for up to 24 hours before cooking.
• What vegetables can I swap in?
  Try zucchini, spinach, or kale for variation, added in the last 30 minutes.
• How do I thicken the soup?
  Mash a few of the cooked vegetables or stir in a cornstarch slurry if you prefer a thicker broth.

What To Serve With Chicken Vegetable Soup

This light but filling soup pairs perfectly with:

• Crusty bread or garlic toast
• A fresh green salad
• Cheese and crackers
• Grilled cheese sandwiches
• Roasted sweet potatoes or squash

How To Store Chicken Vegetable Soup

Refrigerate: Let soup cool and store in an airtight container for up to 4 days.

Freeze: Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating on the stove.

Chicken Vegetable Soup Nutrition Facts

• Calories: 251 kcal
• Carbohydrates: 24g
• Protein: 27g
• Fat: 6g
• Saturated Fat: 1g
• Polyunsaturated Fat: 3g
• Cholesterol: 55mg
• Sodium: 1056mg
• Fiber: 5g
• Sugar: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup vegetarian?
Yes, replace the chicken and chicken stock with white beans and vegetable broth.

Is this soup keto-friendly?
It’s moderately low in carbs, but you can reduce peas and carrots or skip the corn to make it more keto-friendly.

Can I use frozen vegetables?
Yes, most vegetables in this recipe can be substituted with frozen versions without thawing first.

Why is my soup bland?
Make sure to salt adequately and use fresh herbs or a squeeze of lemon for brightness.

How do I reheat leftovers?
Warm the soup on the stove over medium heat or microwave individual portions until hot.

Try More Recipes:

• Crock Pot Chicken Taco Soup
• Crock Pot Chicken Tortilla Soup
• Crock Pot Chicken Tinga