Warm Up To A Bowl of Healthy Crockpot Chicken Vegetable Soup
Are you looking for a new crockpot soup recipe? Recently I made a Crockpot Chicken Vegetable Soup that we enjoyed. I adapted a chicken soup recipe I spotted on Pinterest.
This recipe is packed with fresh, seasonal vegetables, organic chicken, and organic chicken broth. Do you like to have soup for dinner? This is healthy and delicious.
We added a touch of cream but, it can easily be left out for a nondairy version. Either way, I guarantee this is a yummy soup recipe. Let’s get cooking.
Are you looking for something else to cook? See our easy crockpot recipes or soup recipes to find another recipe.
With winter coming it is officially becoming soup season. But, if you are new here, my daughter’s favorite meal is homemade soup.
The recipe I spotted was more stew-like but, I wanted it more soupy. There are a few ways you can adapt this recipe to suit your tastes. Cook this recipe for soup in a crockpot, slow cooker, or Instant Pot on a slow cooker setting.
Crockpot Chicken Vegetable Soup
For this recipe, there is very little pre-prepping. Mostly chopping the vegetables. Since this is an older recipe, I have purchased a vegetable chopper. This helps cut down the time spent on the prep work.
I prefer to sauté the onions and garlic… If you don’t have a saute option in your crockpot or slow cooker do this on the stove and add the vegetables to the crockpot. Sauting helps to start the flavor process. Honestly, you could probably omit that step if you need to.
How to prepare crockpot chicken vegetable soup
- First, you will wash, and chop your veggies.
- Peel, and chop your onions, peel and mince your garlic.
- Sauté your onion, garlic, red bell pepper, and mushrooms in olive oil until the onion is translucent.
- Toss in parsley and stir for a minute or two. Remove from the heat.
- Then pre-spray your crockpot or add a little olive oil in the bottom.
- Lay your organic skinless, boneless chicken breasts on the bottom. (skinless, boneless chicken breasts)
- Add in your sautéed veggies, right over the uncooked chicken. Then add in your first box of organic chicken broth.
- Next add in your non-cooked carrots, celery, and zucchini.
- Pour the second box of organic chicken broth into the crock pot/slow cooker. But, make sure there is enough room for the entire box. Reserve any in the fridge and use it up as needed by adding it later or in another recipe.
- Add your spices, stir, and lid. Cook for 4- 6 hours, on high.
Halfway through the cooking process
- Add half a cup of wild rice, about 2-3 hours into the process. (Adding the wild rice is optional).
- When your chicken has reached the proper cooked internal temperature of 165F degrees (meat thermometer) – Take it out, chop it into bite-size pieces, and add it back to the soup.
- Optional add heavy cream to soup. I like to add some warm broth to the measured cream to temper the cream, then add it to the crockpot.
- When ready to serve garnish with chopped parsley.
- The spices are salt, pepper, thyme, sage, celery salt, and 2 bay leaves. Full measurements are in the recipe card with a printable recipe.
When it is done ladle into soup bowls and enjoy! Keep leftovers in the refrigerator for up to a few days covered and stored properly.
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Creamy Chicken Vegetable Soup
Crockpot Creamy Chicken Vegetable Soup
Ingredients
- Olive oil
- 2-3 boneless skinless chicken breasts
- 1 white onion
- 3 cloves garlic
- half a basket of mushrooms washed and sliced
- 1/4 cup parsley
- 2-32 ounce organic chicken broth boxes
- 2 cups diced carrots
- 1-1/2 cup sliced celery
- 2 zucchini
- Spices are half a teaspoon each: salt pepper, thyme, sage, celery salt, and 2 bay leaves.
- half a big bell red bell pepper or 1 small chopped
- 2 white potatoes not peeled cut into bite sized pieces
- 1/2 cup wild rice optional
- half to 1 cup of heavy cream optional – temper prior to adding
Instructions
-
First you will wash, and chop your veggies.
-
Peel, and chop your onions, peel and mince your garlic.
-
Sauté your onion, garlic, red bell pepper, and mushrooms in olive oil until the onion is translucent. Toss in parsley and stir for a minute or two. Take off heat.
-
Then pre spray your crockpot or add a little olive oil in the bottom. Lay your chicken breasts on the bottom. (skinless, boneless chicken breasts)
-
Add in your sautéed veggies, right over the uncooked chicken. Then add in your first box of organic chicken broth.
-
Next add in your non-cooked carrots, celery, and zucchini.
-
Pour the second box of organic chicken broth in. I say do it this way to make sure you have enough room for the entire box.
-
Add your spices, stir, and lid. Cook for 4- 6 hours, on high.
-
Half way through the cooking process
-
Add in half a cup of wild rice. (About 2-3 hours in process. optional)
-
When your chicken has reached the internal temperature. Take it out, and chop into bite size pieces, and add it back to soup.
-
Optional add heavy cream to soup. I like to add some warm broth to the measured cream to temper the cream, then add it to the crockpot.
-
When ready to serve garnish with chopped parsley.
Recipe Notes
Leave cream out for non dairy version. It’s still delicious, and full of flavor. Adapt vegetables with your family favorites or to what is in season.
See full step by step directions with images, and grab printable recipe here: https://www.dearcreatives.com/crockpot-chicken-vegetable-soup/
Adapted from Slow Cooker Creamy Chicken and Wild Rice Soup
Looking for more soup recipes?
Crockpot Mushroom Wild Rice Chicken Soup (a favorite) So easy to make, and everyone loved it. Make it as creamy, or light as you like. Serve with a side salad or rolls.
Are you looking for other soup recipes to cook?
- Soup Recipes
- Chicken Soup Recipes
- You might like to try this Pinto Bean Soup Recipe next!
- Our Favorite Chicken Tortilla Soup
- Quick and Easy Chicken Noodle Soup
- Chicken & Green Chilies Enchilada Soup
- Easy Gnocchi Chicken Soup
- Fresh and Healthy Corn Chowder Soup
- Hearty Vegetable Soup
- Turkey Meatball Soup
