There’s nothing cozier than coming home to a bubbling pot of Crockpot Chicken Vegetable Soup, brimming with tender chicken, sweet carrots, and an array of colorful veggies. This recipe transforms a handful of simple ingredients into a soulful, nourishing meal that truly warms you from the inside out. Whether you’re looking for a weeknight comfort food or prepping for a family gathering, this soup brings everyone to the table with its fresh flavors and easy, hands-off approach. The whole kitchen smells incredible, and each spoonful delivers that homemade goodness we all crave!

Crockpot Chicken Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for Crockpot Chicken Vegetable Soup couldn’t be easier, and each one plays a special role. These humble staples come together to create a perfectly balanced, hearty soup that tastes like you fussed for hours (but your slow cooker did all the magic!).

Chicken breasts or thighs (1 1/2 pounds): Go with thighs for richer flavor, or breasts for a leaner bite—either way, you’ll have wonderfully tender chicken after slow cooking.
Low-sodium chicken broth (4 cups): This is your soup’s savory backbone; using low-sodium gives you full control over the final saltiness.
Water (1 cup): Lightens the broth just enough, so the soup isn’t too salty or heavy.
Carrots (3 medium, sliced): Their natural sweetness shines through, and their vibrant color makes every bowl cheerful.
Celery (2 stalks, chopped): Essential for that classic soup aroma and subtle earthy crunch.
Onion (1 medium, diced): Builds a flavorful base that ties all the other veggies together.
Garlic (3 cloves, minced): Adds depth and a gentle kick—don’t be tempted to skip it!
Green beans (1 cup, trimmed and cut): They stay slightly crisp, offering texture and a fresh pop of green.
Corn kernels (1 cup, fresh or frozen): Sweet bursts of corn make this soup extra special, even if you use frozen.
Diced tomatoes (1 cup, canned or fresh): Brings a gently tangy note that brightens the stew; use fire-roasted for extra oomph.
Dried thyme (1 teaspoon): Infuses earthy, comforting warmth—just a pinch is all you need.
Dried basil (1/2 teaspoon): Lends herby, sweet undertones that round out the soup’s flavor.
Salt (1/2 teaspoon): Essential for balance, but feel free to adjust to taste.
Black pepper (1/4 teaspoon): A subtle kick to tie everything together.
Bay leaf (1): Adds that irresistible, classic soup aroma. Just remember to fish it out before serving!
Lemon juice (1 tablespoon, optional): A bright, finishing touch that lifts and freshens all the flavors.
Fresh parsley (for garnish): A sprinkle adds color and a hint of herby freshness right before serving.

How to Make Crockpot Chicken Vegetable Soup

Step 1: Load Up the Crockpot

All you have to do is add the chicken, chicken broth, water, carrots, celery, onion, garlic, green beans, corn, tomatoes, thyme, basil, salt, pepper, and bay leaf right into your crockpot. Give it a gentle stir so the veggies and seasonings are evenly distributed. It’s as easy as layering in the flavors—the slow cooker does the rest!

Step 2: Set and Forget

Cover your crockpot and set it to low for 6 to 7 hours, or high for 3 to 4 hours. Go about your day—read a book, run errands, or just enjoy that delicious aroma wafting through the house. When the time is up, the chicken should be fork-tender and the veggies cooked to perfection.

Step 3: Shred the Chicken

Carefully remove the cooked chicken from the slow cooker and transfer it to a plate. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken back into the pot and give everything a good stir so the flavors get to know each other.

Step 4: Finishing Touches

This is your moment to taste and adjust—stir in the lemon juice if you’re using it for a fresh zing, and add more salt or pepper if needed. Don’t forget to remove the bay leaf! A final sprinkle of fresh parsley just before serving takes the colors and flavors to the next level.

How to Serve Crockpot Chicken Vegetable Soup

Garnishes

A flourish of fresh parsley is never optional in my book! It adds grassy freshness, a pop of color, and just looks inviting. If you love a creamier soup, a dollop of plain Greek yogurt or sour cream on top is a lovely twist. Cracked black pepper or a pinch of red pepper flakes can add extra warmth too.

Side Dishes

Pair this Crockpot Chicken Vegetable Soup with a hunk of crusty bread for dipping, a batch of warm biscuits, or some simple toasted baguette slices. It’s also fantastic alongside a crisp green salad for a lighter meal. The soup is hearty enough to be a main course, but adaptable enough to play nicely with your favorite sides.

Creative Ways to Present

For a family dinner, serve the soup in big, wide bowls with all the garnishes in little bowls on the side—let everyone customize their own. If you’re serving a crowd, try ladling it into mugs for a cozy buffet or wrapping up a to-go thermos for picnics, winter outings, or care packages. This soup makes a beautiful starter for a festive meal, too—mini portions in small cups or ramekins look adorable!

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Chicken Vegetable Soup keeps beautifully in the fridge for up to four days. Simply transfer the cooled soup into airtight containers. The flavors deepen with time, making day-two (or three!) soup even tastier. It’s a lifesaver for busy weeks—just reheat and enjoy.

Freezing

This soup is made for the freezer! Let it cool completely, then pour individual portions into freezer-safe bags or containers, leaving a little room for expansion. Freeze for up to three months. Thaw overnight in the fridge, or gently warm from frozen on the stovetop over low heat.

Reheating

To reheat, pour the soup into a saucepan and warm over medium heat until steaming. If the soup has thickened, stir in a splash of broth or water. You can also reheat single servings in the microwave—just cover and stir halfway through to ensure even heating. Garnish just before serving for the freshest burst of flavor.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! If you have cooked rotisserie or leftover chicken, add it to the crockpot during the last 30 minutes of cooking. Skip the shredding step and simply warm it through with the veggies and seasonings.

How can I make Crockpot Chicken Vegetable Soup more filling?

For a heartier meal, stir in cooked pasta, rice, or even diced potatoes during the last hour of cooking. You can also add white beans or chickpeas for extra fiber and protein—they soak up the broth and make the soup even more satisfying.

What vegetables can I swap or add?

This soup is all about flexibility! Try swapping or adding peas, spinach, zucchini, or sweet potatoes. Leafy greens like kale or Swiss chard are delicious stirred in near the end of cooking, so they stay vibrant and tender.

Is this recipe gluten-free and dairy-free?

Yes, Crockpot Chicken Vegetable Soup is naturally gluten-free and dairy-free as written. Just double-check your broth and any pre-packed seasonings to ensure they’re safe if you have dietary restrictions.

Can I make this on the stovetop if I don’t have a crockpot?

You sure can! Sauté the onion, garlic, carrots, and celery in a large pot, then add the rest of the ingredients. Simmer, covered, for 25 to 30 minutes, until the chicken is cooked through. Shred the chicken and return it to the pot. Easy and just as delicious!

Final Thoughts

I hope you’re as excited as I am to try this Crockpot Chicken Vegetable Soup—it’s simple, endlessly customizable, and just downright comforting. Every bite is like a warm hug, perfect for sharing with your favorite people or savoring on your own. Give it a go, experiment with your favorite vegetables, and let this recipe become a staple in your kitchen!

Crockpot Chicken Vegetable Soup Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a comforting bowl of Crockpot Chicken Vegetable Soup. Packed with tender chicken, hearty vegetables, and fragrant herbs, this easy-to-make soup is perfect for a cozy night in.

Ingredients

Scale

Chicken Vegetable Soup:

1 1/2 pounds boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth
1 cup water
3 medium carrots, sliced
2 celery stalks, chopped
1 medium onion, diced
3 cloves garlic, minced
1 cup green beans, trimmed and cut
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 tablespoon lemon juice (optional)
fresh parsley for garnish

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Instructions

Add Ingredients: Add chicken, chicken broth, water, carrots, celery, onion, garlic, green beans, corn, tomatoes, thyme, basil, salt, pepper, and bay leaf to a crockpot.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
Shred Chicken: Remove the chicken, shred it with two forks, and return it to the pot.
Season and Serve: Stir in lemon juice if using and adjust seasoning to taste. Remove the bay leaf before serving. Garnish with chopped parsley.