Crockpot Chicken Vegetable Soup
Delicious and hearty crockpot chicken vegetable soup is a comforting, easy weeknight dinner.
Servings: 4 quarts
Calories: 251kcal
Ingredients
- 1 lb. chicken breasts
- 14.5 oz diced tomatoes one can
- 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 I use Diamond Crystal
- 1 tsp. ground black pepper
- 1 tsp. dried thyme
- fresh parsley for garnish optional
Instructions
- Add all ingredients to the slow cooker and stir to combine. (See notes)
- Cook on low for 5 - 6 hours, or high for 3 - 4 hours.
- Use a heavy spoon, like a wooden spoon, to break up the chicken breast in the soup.
- Top with fresh parsley, if desired.
Notes
- To add extra flavor to the soup, sear the chicken breasts in a hot pan before adding them to the crock-pot. Add a bit of stock to the pan to deglaze, scraping up any brown bits and adding those as well.
- For the green beans, use frozen if fresh is unavailable, or to make it easier on yourself.
- If you have the time and you are home while the soup is cooking, add the vegetables in stages. Add the canned tomatoes, carrots, celery, onions and garlic first. Then add the fresh green beans halfway through cooking time. Finally, add the frozen peas and frozen corn in the last hour, as those don't really require a long cooking time.
- Time may vary slightly, depending on your slow cooker.
- 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.
Nutrition
Serving: 1g | Calories: 251kcal | Carbohydrates: 24g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 1056mg | Fiber: 5g | Sugar: 10g