Crock Pot Chicken Vegetable Soup Nothin Fancy Just Yummy
Warm, hearty, and delightfully simple, this Crock Pot Chicken Vegetable Soup is the ultimate comfort food for busy days. Packed with tender shredded chicken, wholesome vegetables like carrots, celery, and potatoes, and a flavorful blend of herbs, this soup embodies nourishing, homemade goodness with minimal effort. Slow-cooked to perfection, the rich chicken broth melds with garlic, diced tomatoes, and hints of thyme and parsley for a soothing, aromatic bowl that's perfect for lunch or dinner. Ready in just 20 minutes of prep time, the crock pot does all the heavy lifting, while frozen green beans and peas add a pop of color and convenience at the end. Whether you're feeding the family or meal-prepping for the week, this "nothing fancy, just yummy" soup is an easy, satisfying option that feels like a warm hug in every bite. Perfect for cozy nights or when you're under the weather, serve it with crusty bread for a complete, satisfying meal.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 medium Carrots, peeled and chopped
- 3 pieces Celery stalks, chopped
- 2 large Russet potatoes, peeled and cubed
- 1 medium Onion, diced
- 2 cloves Garlic cloves, minced
- 1 can Canned diced tomatoes (14.5 oz)
- 6 cups Chicken broth, low sodium
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen green beans
- 1 cup Frozen peas
Instructions
Place the chicken breasts in the bottom of your crock pot.
Add the chopped carrots, celery, potatoes, onion, and minced garlic on top of the chicken.
Pour the canned diced tomatoes and chicken broth into the crock pot.
Stir in dried thyme, dried parsley, salt, black pepper, and add the bay leaf.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot.
Add the frozen green beans and peas. Stir to combine and cook on low for an additional 20-30 minutes, until heated through.
Remove the bay leaf and give the soup a taste, adjusting seasonings if needed.
Serve warm and enjoy!
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4486 mg | 195% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 43.2 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6025 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
