When the weather turns chilly or you simply crave something warm and comforting, few dishes hit the spot quite like a hearty chicken vegetable soup. Made effortlessly in the slow cooker, this recipe allows the flavors to meld beautifully while freeing up your time for other tasks.
Imagine tender chunks of chicken, a medley of fresh vegetables, and savory herbs simmering together to create a nourishing bowl that’s both satisfying and wholesome. Whether you’re meal prepping for the week or seeking a cozy dinner, this slow cooker chicken vegetable soup is a true crowd-pleaser.
Slow cooking not only enhances the taste but also keeps the chicken juicy and the vegetables perfectly tender. Plus, it’s a fantastic way to sneak in extra veggies for the whole family.
If you love easy, fuss-free meals packed with nutrition, this recipe is definitely for you. And if you enjoy this, be sure to check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for more slow cooker inspiration!
Why You’ll Love This Recipe
This slow cooker chicken vegetable soup is a perfect blend of flavor, nutrition, and convenience. It’s:
- Simple to prepare: Toss all ingredients into your slow cooker, set it, and forget it.
- Nutritious: Loaded with fresh vegetables and lean chicken, it offers a balanced, wholesome meal.
- Flexible: Customize with your favorite veggies or swap chicken breasts for thighs.
- Comforting: A warm, soothing soup that’s perfect for any time of year.
- Great for leftovers: Soup flavors develop even more after a day or two.
If you’re in the mood for other hearty meals, you might enjoy our Baked Chicken Thigh with Vegetable Recipes for Easy Dinner.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 large (about 1 lb) | Can substitute with chicken thighs |
| Carrots | 3 medium | Chopped into bite-sized pieces |
| Celery stalks | 2 | Chopped |
| Yellow onion | 1 medium | Chopped |
| Garlic cloves | 3 | Minced |
| Potatoes | 2 medium | Cut into small cubes |
| Green beans | 1 cup | Trimmed and cut in halves |
| Frozen peas | 1/2 cup | Added near the end |
| Low-sodium chicken broth | 6 cups | For a lighter soup, use homemade broth |
| Dried thyme | 1 teaspoon | Or use fresh thyme sprigs |
| Dried parsley | 1 teaspoon | Fresh parsley can be added before serving |
| Bay leaf | 1 | Remove before serving |
| Salt | To taste | Adjust at the end |
| Black pepper | To taste | Freshly ground preferred |
| Olive oil | 1 tablespoon | Optional, for sautéing onion and garlic |
Equipment
- Slow cooker (4-6 quart size recommended)
- Cutting board and knife
- Measuring spoons and cups
- Wooden spoon or spatula
- Optional: skillet for sautéing
Instructions
- Prepare the vegetables: Wash, peel, and chop the carrots, celery, onion, potatoes, and green beans into bite-sized pieces. Mince the garlic cloves.
- (Optional) Sauté aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes. This step enhances the soup’s flavor but can be skipped for convenience.
- Add ingredients to slow cooker: Place the chicken breasts at the bottom of the slow cooker. Layer the chopped carrots, celery, potatoes, green beans, and sautéed onion and garlic on top.
- Pour in broth and season: Add the chicken broth along with dried thyme, parsley, bay leaf, salt, and pepper. Stir gently to combine ingredients without displacing the chicken.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and cooked through.
- Shred the chicken: Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.
- Add peas and finish: Stir in the frozen peas and cook uncovered for an additional 15 minutes on high to warm through.
- Adjust seasoning and serve: Remove the bay leaf, taste the soup, and adjust salt and pepper as needed. Garnish with fresh parsley if desired.
Tips & Variations
“For an even richer flavor, try roasting the chicken breasts beforehand or use bone-in chicken thighs for added depth.”
- Vegetable swaps: Use zucchini, corn, or bell peppers if you want to switch up the veggies.
- Grain additions: Add cooked rice, quinoa, or small pasta shapes in the last 30 minutes for a heartier soup.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for a subtle kick.
- Make it creamy: Stir in a splash of cream or coconut milk at the end for a creamier texture.
- Slow cooker tips: Avoid lifting the lid too often as it extends cooking time.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Protein | 25g |
| Carbohydrates | 15g |
| Fiber | 4g |
| Fat | 5g |
| Sodium | 600mg |
| Vitamin A | 110% DV |
| Vitamin C | 25% DV |
Serving Suggestions
This chicken vegetable soup shines when paired with a warm slice of crusty bread or a soft dinner roll. For a lighter option, serve it alongside a crisp green salad with a tangy vinaigrette.
If you want to explore more delicious bread options, try our Vegan Bread Maker Recipe for Soft and Delicious Loaves.
For a complete meal, add a side of roasted vegetables or a simple fruit salad. This soup also makes a wonderful first course for a multi-course dinner.
Conclusion
Slow cooker chicken vegetable soup is a timeless classic that delivers on both flavor and nutrition without demanding hours of your time. This recipe’s ease and flexibility make it a staple for busy weeknights or leisurely weekends alike.
The tender chicken combined with colorful vegetables and savory broth creates a satisfying meal that comforts and nourishes.
By preparing this soup in the slow cooker, you unlock the convenience of hands-off cooking while still enjoying a homemade, wholesome dish. Whether you’re new to slow cooking or a seasoned pro, this recipe is sure to become a favorite.
Don’t forget to explore other tasty slow cooker options like our Vegan Slow Cooker Recipe for Easy, Delicious Meals for more inspiration. Happy cooking and enjoy every warm, cozy spoonful!
📖 Recipe Card: Chicken Vegetable Soup Recipe Slow Cooker
Description: A hearty and healthy chicken vegetable soup made easy in the slow cooker. Perfect for a comforting meal with tender chicken and fresh vegetables.
Prep Time: PT15M
Cook Time: PT6H
Total Time: PT6H15M
Servings: 6 servings
Ingredients
- 1 lb boneless skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup diced potatoes
- 1 cup green beans, trimmed and cut
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a skillet and brown chicken breasts for 2-3 minutes per side.
- Place browned chicken in the slow cooker.
- Add carrots, celery, onion, garlic, potatoes, and green beans to the slow cooker.
- Pour chicken broth over the ingredients.
- Add thyme, parsley, salt, and pepper.
- Cover and cook on low for 6 hours.
- Remove chicken, shred it with two forks, and return to the slow cooker.
- Stir well and cook for an additional 10 minutes before serving.
Nutrition: Calories: 220 kcal | Protein: 25 g | Fat: 5 g | Carbs: 15 g
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