Lots of Veggies Crock Pot Chicken Soup
Warm, nourishing, and packed with a rainbow of vegetables, "Lots of Veggies Crock Pot Chicken Soup" is the ultimate comfort food for busy weeknights or lazy weekends. This slow-cooker recipe combines tender, shredded chicken breasts with hearty carrots, zucchini, red bell pepper, celery, and russet potatoes, simmered to perfection in a flavorful blend of garlic, dried herbs, and low-sodium chicken broth. A finishing touch of baby spinach adds a burst of color and nutrients. With just 15 minutes of prep time, the crock pot does all the work, making this wholesome, one-pot meal as easy as it is delicious. Perfect for meal prep or serving a crowd, this healthy chicken soup is gluten-free, loaded with vitamins, and easily customizable. Serve it with crusty bread or enjoy it on its own for a warming bowl of goodness!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 medium carrots, sliced
- 3 stalks celery stalks, chopped
- 1 large yellow onion, diced
- 2 medium zucchini, diced
- 1 large red bell pepper, diced
- 2 cups baby spinach
- 2 medium russet potatoes, peeled and cubed
- 4 cloves garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Add the minced garlic and diced onion, sautéing for 2-3 minutes until fragrant and slightly softened.
Place the chicken breasts in the bottom of your slow cooker.
Add the sautéed garlic and onion, along with the sliced carrots, chopped celery, diced zucchini, diced red bell pepper, cubed potatoes, and bay leaf.
Pour the chicken broth over the ingredients, ensuring the vegetables and chicken are fully submerged.
Sprinkle in the dried thyme, dried oregano, salt, and black pepper.
Cover with the lid and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
About 30 minutes before serving, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.
Stir in the baby spinach, allowing it to wilt in the hot soup.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.5 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 988 mg | 21% | |
*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.
