Go Back
Slow cooker filled with chicken, carrots, celery, peas, and broth cooking into a healthy crockpot soup

Crockpot Chicken Vegetable Soup

A healthy, comforting, and protein-rich Crockpot Chicken Vegetable Soup made with fresh vegetables, tender shredded chicken, and simple seasonings. Perfect for meal prep, weight loss, and busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Servings: 6 bowls
Course: dinner, Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb (450g) boneless chicken breasts or thighs
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 cup green beans, chopped
  • 1 cup peas
  • 1 cup corn (optional)
  • 1–2 potatoes, diced (optional)
  • 6 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish
  • 1-2 tsp lemon juice (optional)

Equipment

  • Crockpot / Slow Cooker
  • Cutting board
  • Knife
  • Measuring cups
  • Soup ladle

Method
 

  1. Add chicken, vegetables, garlic, herbs, and chicken broth into the Crockpot.
  2. Stir all ingredients gently to combine.
  3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  4. Remove chicken, shred it using two forks, and return it to the crockpot.
  5. Stir, taste, and adjust salt and pepper.
  6. Add lemon juice and fresh parsley for extra flavor.
  7. Serve hot and enjoy!

Notes

Close-up of chicken vegetable soup showing tender chicken strips, bright carrots, peas, and herbs
📝 Notes

  • For a low-carb version, skip potatoes and corn.
  • For a creamy soup, stir in ½ cup coconut milk or Greek yogurt at the end.
  • Add noodles only in the last 20–30 minutes if desired.
  • Soup thickens as it cools—add broth if reheating.
  • Freezes well for up to 3 months.
QR Code linking back to recipe