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–+ servings
Chicken and Veggie soup served in a blue bowl with crackers.

Crock Pot Chicken Vegetable Soup

Arlene Mobley - Flour On My Face
Discover the ultimate comfort food with our Crock Pot Chicken & Veggie Soup recipe. It's a simple, delicious solution for your weeknight dinner dilemmas. Not only is it easy to make, but it's also packed with hearty vegetables and tender chicken, making it a nutritious choice for the whole family.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soup
Cuisine American
Servings 8 Servings
Calories 270 kcal

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
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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.

Nutrition

Serving: 1ServingCalories: 270kcalCarbohydrates: 36gProtein: 25gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 59mgSodium: 1513mgPotassium: 1150mgFiber: 6gSugar: 10gVitamin A: 3730IUVitamin C: 28mgCalcium: 87mgIron: 3mg
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