When the chill sets in and you crave a warm, comforting meal, nothing hits the spot quite like a hearty chicken vegetable soup made in a crock pot. This recipe is a wonderful blend of tender chicken, vibrant vegetables, and flavorful broth that simmers slowly to develop deep, rich flavors with minimal effort.
The crock pot does all the heavy lifting while you go about your day, making it perfect for busy weekdays or relaxed weekends. Whether you’re looking for a nutritious lunch or a cozy dinner, this soup is packed with vitamins, protein, and fiber to nourish your body and soul.
Plus, it’s incredibly versatile—you can tweak the vegetables to what you have on hand or add your favorite herbs to make it your own. If you love slow cooker meals, be sure to check out other delicious dishes like our Vegan Slow Cooker Recipe for Easy, Delicious Meals for more inspiration.
Why You’ll Love This Recipe
This chicken vegetable soup crock pot recipe is a true crowd-pleaser for several reasons. First, it’s incredibly easy to prepare—just chop, combine, and let the crock pot work its magic.
It’s a fantastic way to eat clean and wholesome meals without spending hours in the kitchen.
The slow cooking process ensures the chicken is juicy and tender, while the vegetables absorb the savory broth, creating a perfectly balanced dish. It’s naturally gluten-free and can be made dairy-free, making it suitable for many dietary preferences.
If you want to add a twist, you might also enjoy pairing it with recipes like our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a complete, satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 (about 1 lb) |
| Carrots, peeled and sliced | 3 medium |
| Celery stalks, sliced | 3 |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 3 |
| Potatoes, peeled and cubed | 2 medium |
| Frozen peas | 1 cup |
| Low-sodium chicken broth | 6 cups |
| Fresh thyme or 1 tsp dried thyme | 1 tbsp fresh / 1 tsp dried |
| Bay leaf | 1 |
| Salt | 1 tsp (adjust to taste) |
| Black pepper, freshly ground | ½ tsp |
| Olive oil | 1 tbsp |
Equipment
- Crock pot/slow cooker (4-6 quart capacity)
- Cutting board and sharp knife
- Measuring cups and spoons
- Mixing spoon or ladle
- Optional: Blender or immersion blender (if you prefer a creamier soup)
Instructions
- Prepare the vegetables: Peel and slice the carrots, celery, onion, garlic, and potatoes. Set aside.
- Brown the chicken (optional but recommended): Heat olive oil in a skillet over medium heat. Add chicken breasts and brown on both sides, about 3 minutes per side. This step enhances flavor but can be skipped for convenience.
- Layer the ingredients in the crock pot: Place the sliced carrots, celery, onion, garlic, and potatoes at the bottom. Lay the browned chicken breasts on top.
- Add seasoning and broth: Sprinkle the thyme, bay leaf, salt, and black pepper over the ingredients. Pour the chicken broth evenly over everything.
- Cook slowly: Cover and set the crock pot to low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and vegetables tender.
- Shred the chicken: About 30 minutes before serving, remove the chicken breasts and shred them with two forks. Return shredded chicken to the crock pot.
- Add frozen peas: Stir in the frozen peas and cook for the last 30 minutes to heat through.
- Adjust seasoning: Taste the soup and add extra salt or pepper if needed.
- Serve hot: Ladle the soup into bowls and enjoy!
Tips & Variations
Tip: For a thicker soup, remove about 1 cup of the broth before shredding the chicken and whisk 1-2 tablespoons of cornstarch into it. Stir the mixture back into the crock pot and cook on high for 15 minutes.
Feel free to swap out vegetables based on what you have available. Sweet potatoes, zucchini, green beans, or kale are excellent additions or substitutes.
For a more herbaceous flavor, add fresh parsley or dill right before serving.
To make this soup gluten-free, just ensure your broth is certified GF. For a dairy-free option, avoid adding any cream or cheese toppings.
If you’re interested in more vegetable-focused recipes, check out our Veg Maharashtrian Recipes: Easy & Delicious Meals for some vibrant, plant-based inspiration.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 240 kcal |
| Protein | 28 g |
| Fat | 5 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Sodium | 600 mg |
| Vitamin A | 110% DV |
| Vitamin C | 25% DV |
Serving Suggestions
This chicken vegetable soup is satisfying on its own but pairs beautifully with crusty bread or a fresh green salad. For a heartier meal, serve with a side of garlic toast or homemade crackers.
If you’re looking for complementary dishes, our Baked Chicken Thigh with Vegetable Recipes for Easy Dinner is a fantastic option to round out your meal.
For an easy lunchbox idea, pack the soup in a thermos alongside a small portion of our Veggie Quesadilla Recipe Indian Style Easy & Delicious. The combination is both flavorful and nutritious.
Conclusion
This crock pot chicken vegetable soup is a timeless comfort food that’s as nourishing as it is delicious. With simple ingredients and effortless preparation, it’s perfect for anyone who wants to enjoy a wholesome meal without fuss.
The slow cooker method allows you to come home to a warm, inviting pot of soup that fills your kitchen with an irresistible aroma.
Whether you’re cooking for family, meal prepping for the week, or simply craving something cozy, this recipe delivers every time. Don’t forget to experiment with different veggies or herbs to keep it fresh and exciting.
And if you love easy, healthy recipes like this, you might also enjoy our collection of High Protein Vegan Soup Recipes for Healthy Meals. Happy cooking and stay warm!
📖 Recipe Card: Chicken Vegetable Soup Crock Pot
Description: A hearty and healthy chicken vegetable soup made easy in the crock pot. Perfect for a comforting meal any day of the week.
Prep Time: PT15M
Cook Time: PT6H
Total Time: PT6H15M
Servings: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels
- 1 cup diced tomatoes (canned or fresh)
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Place chicken breasts at the bottom of the crock pot.
- Add carrots, celery, onion, garlic, green beans, corn, and diced tomatoes.
- Pour chicken broth over the ingredients.
- Sprinkle thyme, parsley, salt, and pepper on top.
- Cover and cook on low for 6 hours.
- Remove chicken, shred it, and return to the pot.
- Stir well and cook for an additional 10 minutes before serving.
Nutrition: Calories: 220 kcal | Protein: 25 g | Fat: 3 g | Carbs: 18 g
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