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
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.
Notes
- This soup freezes well and makes great leftovers.
- Feel free to add potatoes, peas, or spinach for extra vegetables.
- For a heartier soup, stir in cooked pasta or rice before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
