Crock Pot Chunky Chicken Soup
Warm up your soul with this hearty Crock Pot Chunky Chicken Soup, a comforting one-pot meal that's brimming with vibrant vegetables, tender shredded chicken, and savory herbs. Perfect for busy weeknights, this slow cooker recipe requires just 20 minutes of prep before the crock pot takes care of the rest, gently simmering to create rich, homemade flavors. Packed with wholesome ingredients like carrots, celery, potatoes, and canned tomatoes, plus a final touch of frozen corn and green beans for added texture, this soup is as nutritious as it is satisfying. Seasoned with aromatic thyme, oregano, and a hint of garlic, every spoonful delivers a classic, cozy taste. Serve it up with a sprinkle of fresh parsley for a pop of color, and enjoy this soul-soothing dish with minimal effort. Ideal for meal prep or feeding a crowd, this chunky chicken soup is a wholesome family favorite you'll return to time and time again.
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Recipe Information
Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 3 large carrots
- 3 stalks celery stalks
- 2 medium potatoes
- 1 medium onion
- 3 cloves garlic cloves
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes (canned)
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and chop the carrots and potatoes into bite-sized chunks. Slice the celery into small pieces, dice the onion, and mince the garlic.
Heat the olive oil in a skillet over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened.
Place the chicken breasts in the bottom of the crock pot. Add the carrots, celery, potatoes, and sautéed onion and garlic on top.
Pour in the chicken broth, followed by the canned diced tomatoes (with their liquid). Add the bay leaf, dried thyme, dried oregano, salt, and black pepper.
Cover the crock pot with the lid and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours.
About 30 minutes before serving, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot.
Stir in the frozen corn and green beans. Cover and cook for another 30 minutes, or until the vegetables are tender and the flavors are well combined.
Remove the bay leaf before serving. Spoon the soup into bowls and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7123 mg | 310% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 47.8 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 534 mg | 41% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 6833 mg | 145% | |
*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.
