There's nothing quite like the aroma of homemade Crock Pot Chicken and Veggie Soup gently simmering in a slow cooker, filling your home with warmth and anticipation.
This crock pot soup recipe is a delightful blend of tender chicken, hearty vegetables, and rich broth that come together to create a comforting bowl of goodness.
By using a slow cooker, you allow the flavors to meld beautifully, resulting in a soup that's both deeply satisfying and wonderfully aromatic.
Imagine dipping your spoon into a bowl of this soup, where every bite is infused with the savory essence of chicken, the earthiness of fresh vegetables, and the perfect seasoning balance.
Making this crock pot soup from scratch allows you to savor these key flavor notes, crafting a culinary experience that's truly special any day of the week.
Crock Pot chicken recipes like crock pot chicken and rice, crock pot chicken and dumplings and crock pot parmesan chicken stew make delicious week night meals so much easier to make.
Why You Will Love This Recipe
Making homemade chicken veggie soup for lunch or dinner is an act of love and simplicity that yields incredibly flavorful results.
By slow-cooking the ingredients, each vegetable and piece of chicken has the chance to contribute its unique flavor to the broth, creating a harmonious blend of flavors that's hard to resist.
Convenience Meets Homemade Goodness
In today's fast-paced world, finding the time to cook wholesome meals can be a challenge. That's where the beauty of this crock pot chicken and veggie soup shines through.
This recipe is ideal for busy weeknights, lazy weekends, or anytime you crave the warmth of homemade soup.
Plus, the leftovers are just as tasty, making this dish a gift that keeps on giving.
Chicken Vegetable Soup Ingredients
For chicken veggie soup you will need chicken and aromatics like onion, garlic and soup seasonings.
Below is a quick look at the ingredients and directions. You can find the entire ingredient amounts and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
Here are the vegetables I used to make this veggie soup. You can mix and match your favorite vegetables if you need to.
- Boneless Chicken: Serves as the protein base of the soup, providing a hearty and filling element. Chicken breast offers a leaner option, while thighs contribute a richer flavor.
- Russet Potatoes: Add starchiness and body to the soup, thickening it slightly and giving it a comforting, home-cooked feel. Sweet potatoes can introduce a subtle sweetness, offering a variation in flavor.
- Onion: Acts as a foundational element in creating the soup's aromatic base, offering depth and sweetness once cooked. Substituting with shallots or leeks can provide a more delicate, less overpowering flavor.
- Sliced Carrots & Celery: Contribute to the soup’s classic mirepoix, which is essential for building layers of flavor. They also add a pleasant crunch and a boost of vitamins.
- Green Beans & Corn Kernels: Add texture and pops of sweetness throughout the soup, making each spoonful interesting and satisfying. Using fresh or frozen varieties maintains the soup's freshness and nutritional value.
- Stewed Tomatoes: Introduce a slight acidity and richness, contributing to the soup's complexity of flavor. Fresh tomatoes can brighten the dish further, particularly in the summer months.
- Minced Garlic: Enhances the soup with a pungent, earthy flavor that underpins many of the other ingredients, grounding the soup's overall taste profile.
- Seasonings (Salt, pepper, and bay leaves): These are crucial for seasoning the soup properly, enhancing its flavors, and bringing the dish together cohesively.
- Chicken Broth: Provides the liquid base of the soup, infusing it with a deep, savory flavor. Vegetable broth can lighten the dish while still offering a flavorful foundation.
- Frozen Peas & Baby Spinach Leaves: Introduce a burst of color, freshness, and additional nutrients. Kale is an excellent alternative for adding more texture and a slightly different flavor.
👇See the step by step directions below!
Recipe Prep
- Prepare your veggies by dicing the potatoes, slicing the carrots, celery, and dicing the onion.
- Mince the garlic and drain any canned vegetables you're using.
Step by Step Directions
Let's Get Cooking:
- Step 1: Place the boneless chicken at the bottom of the crock pot. Add in the prepared sliced carrots, celery, cubed potatoes, canned corn, green beans, stewed tomatoes, diced onion, and minced garlic.
- Step 2: Season with salt, pepper, and add the bay leaves.
- Step 3: Pour in the chicken broth and give everything a good stir.
- Step 4: Cover with the lid and set to cook for 2 to 3 hours on high or 4 to 5 hours on low. Ensure the chicken reaches an internal temperature of 165°F.
- Step 5: Once the chicken is cooked, transfer it to a cutting board. Let it rest a few minutes before shredding or dicing into bite size pieces, then return it to the pot.
- Step 6: Add the peas and spinach, cover, and let it cook for an additional 30 minutes until the peas are warm and the spinach has wilted.
- Step 7: Serve your delicious soup in bowls accompanied by your choice of bread or crackers.
Bread Options to Serve with Chicken Vegetable Soup
Enjoying your chicken and veggie soup with a side of bread elevates the experience. Here are some hearty options:
- A crusty Italian Bread
- Warm dinner rolls
- Hearty and rustic Rosemary & Garlic Bread
- Cheesy focaccia
Check out more bread options on the Best Bread recipes page.
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Optional Foods to Serve with This Soup:
- Grilled cheese sandwiches
- A simple green salad
- Roasted pumpkin seeds for garnish
- A dollop of sour cream or yogurt
- Crispy bacon bits
Storing and Freezing Your Soup Leftovers
- Best Way to Store Soup Leftovers Store any leftovers in airtight containers in the refrigerator for up to 4 days. The flavors often deepen, making the soup even more delicious the next day.
- Can You Freeze This Soup? Yes, this soup freezes beautifully. Cool the soup completely before transferring it to freezer-safe bags or containers. It will last for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Q: Can I use frozen chicken? A: It's best to thaw the chicken first to ensure even cooking throughout the soup.
Q: How can I thicken the soup? A: If you prefer a thicker soup, you can mash some of the potatoes against the side of the crock pot or add a cornstarch slurry during the last 30 minutes of cooking.
Q: Can I add rice or noodles? A: Yes, you can add rice or noodles. If using, add them during the last hour of cooking on high or two hours on low to prevent them from becoming too mushy.
Can I make this soup in the Instant Pot
To adapt this comforting Crock Pot Chicken & Veggie Soup recipe for the Instant Pot, making it perfect for even quicker weeknight meals, follow these simple steps:
- Prepare the Ingredients: Prior to starting, chop the vegetables, drain the canned vegetables and cut the chicken breast into chunks to ensure even cooking.
- Sauté the Vegetables: Using the sauté setting on your Instant Pot, heat a bit of oil, then add your onions, carrots, and celery. Cook until they start to soften, about 3 minutes, then add the garlic and sauté for another minute. Cancel the sauté setting.
- Add the Chicken, canned vegetables and Broth: Add all of the other vegetables except the spinach and peas. Place the chicken in and add the salt, pepper and bay leaves. Pour in enough chicken broth to cover the ingredients (about 6 cups).
- Pressure Cook: Secure the lid of your Instant Pot and set it to high pressure for 6 minutes. It will take a few minutes for the pot to come to pressure.
- Quick Release and Serve: Once the cooking time is up, carefully do a quick release to release the pressure. Open the lid after the pin drops, indicating it’s safe to do so. Check the chicken to ensure it's fully cooked. Add the spinach and frozen peas. Place the lid on for 10 minutes to wilt the spinach and heat the frozen peas. Once heated serve your delicious and quick Chicken & Veggie Soup hot.
This Instant Pot method slashes cooking time and delivers all the savory flavors of your favorite Crock Pot Chicken & Veggie Soup in a fraction of the time, perfect for those nights when you’re short on time but craving something wholesome and satisfying.
Helpful Cooking Tools
Using the right tools is just as important as using the right ingredients. Make sure your recipes turn out perfect every time.
📌Pro Crock Pot Cooking Tips
Handy Tips for Making Crock Pot Chicken and Veggie Soup
- Prep Ahead: Chop all your veggies the night before to save time.
- Layer Wisely: Place ingredients that take longer to cook, like chicken and potatoes, at the bottom of the crock pot.
- Don't Overfill: Keep the crock pot no more than two-thirds full to ensure even cooking.
- Add Delicate Veggies Late: Add peas and spinach towards the end to preserve their color and texture.
- Adjust Seasonings: Taste and adjust the seasoning after the soup has finished cooking, as flavors can change over time.
- Remove Bay Leaves: Don’t forget to remove the bay leaves before serving.
This chicken and vegetable soup is so packed full of hearty chunks of chicken and vegetables in a rich broth you could call it Chicken Veggie Stew!
Make This Delicious Crock Pot Chicken and Veggie Soup Tonight!
With its ease of preparation, depth of flavor, and comforting qualities, this crock pot chicken and veggie soup is the perfect recipe to try for your next meal. Whether you're feeding a crowd or looking for leftovers to enjoy throughout the week, this soup promises to satisfy and delight.
More Chicken Soup Recipes
If you enjoyed this cozy classic, explore our collection of chicken soup recipes to discover more warm and comforting meals perfect for any season.
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Crock Pot Chicken Vegetable Soup
Ingredients
- 1 ½ lbs. Boneless chicken
- 3 medium russet potatoes (peeled, rinsed and cut into 1 inch cubes)
- 1 medium yellow onion (peeled and diced)
- 1 cup sliced carrots (about 3 medium)
- 1 cup sliced celery (about 3 medium stalks)
- 15 oz. Can green beans (drained or 2 cups fresh)
- 15 oz can corn kernels (drained)
- 14 oz. Can stewed tomatoes (drained)
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large bay leaves
- 8 cups chicken broth
- 1 cup frozen peas (thawed)
- 1 cup baby Spinach leaves
Instructions
Recipe Prep
- Prepare your veggies by dicing the potatoes, slicing the carrots, celery, dicing the onion and mincing the garlic.
- Drain any canned vegetables you're using.
Make the soup
- Place the boneless chicken at the bottom of the crock pot. Add in the prepared sliced carrots, celery, cubed potatoes, canned corn, green beans, stewed tomatoes, diced onion, and minced garlic.
- Season with salt, pepper, and add the bay leaves.
- Pour in the chicken broth and give everything a good stir.
- Cover with the lid and set to cook for 2 to 3 hours on high or 4 to 5 hours on low. Ensure the chicken reaches an internal temperature of 165°F.
- Once the chicken is cooked, transfer it to a cutting board. Let it rest a few minutes before shredding or dicing into bite size pieces, then return it to the pot.
- Add the peas and spinach, cover, and let it cook for an additional 30 minutes until the peas are warm and the spinach has wilted.
- Remove and discard the bay leaves. Serve your delicious soup in bowls accompanied by your choice of bread or crackers.
Recipe Expert Tips
- Prep Ahead: Chop all your veggies the night before to save time.
- Layer Wisely: Place ingredients that take longer to cook, like chicken and potatoes, at the bottom of the crock pot.
- Don't Overfill: Keep the crock pot no more than two-thirds full to ensure even cooking.
- Add Delicate Veggies Late: Add peas and spinach towards the end to preserve their color and texture.
- Adjust Seasonings: Taste and adjust the seasoning after the soup has finished cooking, as flavors can change over time.
- Remove Bay Leaves: Don’t forget to remove the bay leaves before serving.
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