Description
This Crockpot Chicken Vegetable Soup recipe is a hearty and comforting dish that is perfect for a cozy meal. Loaded with tender chicken, a variety of veggies, and flavorful herbs, this soup is easy to make and great for meal prep. It’s a healthy and satisfying option for any day of the week.
Ingredients
Scale
Chicken Vegetable Soup:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups diced potatoes (Yukon gold or russet)
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen corn
- 1 cup frozen peas
- juice of 1/2 lemon (optional)
- chopped fresh parsley for garnish
Instructions
- Add Ingredients to Crockpot: Add chicken, broth, water, carrots, celery, onion, garlic, potatoes, tomatoes, green beans, thyme, parsley, salt, and pepper to the crockpot. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken and vegetables are tender.
- Shred Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot. Stir in the frozen corn and peas, then cook for an additional 15–20 minutes until heated through. Adjust seasoning as needed and add lemon juice for brightness, if desired.
- Serve: Serve hot, garnished with fresh parsley.
Notes
- This soup freezes well and is great for meal prep.
- Add cooked pasta or rice at the end for a heartier version.
- 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: 280
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
