This easy crockpot chicken vegetable soup is full of vegetables and lean chicken breast. A comforting and filling bowl of soup is a welcome meal any day of the week. If you love a good slow cooker meal, then this is for you!
Everything goes into the slow cooker and it simmers away while you get on with your day. This soup is as easy as it gets and you are rewarded for your patience.
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how to make chicken vegetable soup in the slow cooker
I have really been embracing my crockpot lately and making quite a few slow cooker midweek meals. Soups are my thing, no matter the weather, so it was an obvious choice when I was thinking about this recipe.
This soup honestly could not be easier – everything is added to the crockpot, give a quick stir, lock the cover and turn it on. That’s it for the next 7 hours.
For the longest time, I let my slow cooker sit in a cabinet collecting dust. I’m not entirely sure why, but those days are over. I have fully fallen back in love with it and friends, I’m here to tell you, you should too.
Crockpot Chicken Vegetable Soup
This recipe is for an 8 quart slow cooker. When I’m making soup recipes or chili, I make larger quantities because I like to freeze some for later. We are a family of two (plus a dog), yet I still cook in big batches because it saves time and money, both things we could all use more of.
If you have a smaller crockpot, you’ll need to cut the recipe down to fit the size of slow cooker that you own. Or, you can invest in a larger one and batch cook like I do!
Crockpot chicken vegetable soup is a great recipe to start with if you’re new to making soup in a crockpot, because it is as easy as it gets. You quite literally dump everything into the crockpot and let it cook.
What can I add to chicken vegetable soup?
This is what I like to call a “clean out the fridge and/or freezer” type of soup. We all have a few stalks of celery hanging around that are probably starting to get a little soft, a bag of frozen peas in the corner of the freezer and an onion or two that are starting to sprout.
That’s when you know it’s time to use those ingredients before they go bad and there is no better use for them, in my book, than a big batch of soup.
Take a look around your kitchen – what do you have that you could add to this soup? You can follow the recipe exactly, or feel free to change it up a little. We all have those half empty bags of frozen veggies and bits of produce that we thought we’d eat before the week was over (but didn’t).
This is the perfect opportunity to use up all of those vegetables.
If you want to bulk up this soup even more, or if you are serving a big crowd and want to make it more filling, here are a few possibilities for add ins:
To add pasta or lentils, you can add them in the last hour to cook in the soup. If you’re planning to freeze some of the soup, portion out what you want to freeze before adding pasta.
If you are using dried beans, add them in the beginning. Using canned beans? Add them at the end, as they are already ready to eat.
If you do plan to freeze some, these are the food containers I use to store my soup.
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Use this recipe as a guideline. You can swap out any vegetables that you don't like and add others that you do. Soups are forgiving, so feel free to experiment! If you like your soup EXTRA brothy, add up to an additional 2 cups of chicken stock. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 1056mgCarbohydrates: 24gFiber: 5gSugar: 10gProtein: 27g
Use this recipe as a guideline. You can swap out any vegetables that you don't like and add others that you do. Soups are forgiving, so feel free to experiment!
If you like your soup EXTRA brothy, add up to an additional 2 cups of chicken stock.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.