easy soup crock pot recipe

Written ByJenny Smyth Posted on
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The Best easy soup crock pot recipe

I’ve always been a fan of hearty, comforting soups, and this easy soup crock pot recipe has become a staple in my household. It’s a simple yet flavorful recipe that’s perfect for a weeknight dinner or a weekend gathering.

The best part? It’s incredibly easy to make and requires minimal effort from me.

I just throw all the ingredients into the crock pot in the morning, and by the time we’re ready to eat, it’s ready to go. My family loves it because it’s customizable to their tastes – they can add their favorite toppings or adjust the level of spice to suit their preferences.

As for me, I love how it warms up our home on chilly days and fills our bellies with nutritious goodness. This recipe is also a great way to use up leftover vegetables and broth, reducing food waste and making meal planning easier for me.

Plus, it’s incredibly versatile – I can serve it with a variety of sides, from crusty bread to salad or even over rice. The health benefits are numerous too – the slow cooking process breaks down tough fibers in vegetables, making them easier to digest, and the rich flavors are packed with vitamins and minerals.

Overall, this easy soup crock pot recipe is a winner in my book – it’s easy, delicious, and good for us.

Easy Crock Pot Chicken and Vegetable Soup

4.7 from 1343 votes

A simple and hearty soup made with tender chicken, mixed vegetables, and a flavorful broth. This recipe requires minimal prep and cooks slowly in a crock pot for a comforting meal.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Soup

1 lb boneless skinless chicken breasts
4 cups low sodium chicken broth
2 cups water
3 medium carrots, peeled and sliced
2 stalks celery, sliced
1 medium onion, diced
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf
1 cup frozen peas
2 tbsp fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Place the chicken breasts in the bottom of the crock pot.
2Add the chicken broth, water, carrots, celery, onion, garlic, thyme, oregano, salt, pepper, and bay leaf.
3Stir gently to combine all ingredients.
4Cover the crock pot and cook on low heat for 6 hours or on high heat for 3 hours.
5The chicken should be fully cooked and tender enough to shred easily with a fork.
6Remove the chicken breasts from the crock pot and shred them using two forks.
7Return the shredded chicken to the pot, then stir in the frozen peas.
8Cook for an additional 10 minutes on high heat until the peas are heated through.
9Discard the bay leaf.
10Taste the soup and adjust seasoning with additional salt and pepper if needed.
11Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

6-quart crock pot
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 4g💛Saturated Fat: 1g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 22g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the soup during the last 30 minutes of cooking. You can also add other vegetables like diced potatoes or zucchini for more variety.

Watch Video Of How Easy Crock Pot Chicken and Vegetable Soup Works

This easy soup crock pot recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a family gathering. It’s incredibly versatile and can be customized to suit everyone’s tastes.

The slow cooking process makes it tender and flavorful, while the rich broth is packed with vitamins and minerals. For storage ideas, I recommend storing leftovers in an airtight container in the refrigerator for up to 3 days or freezing them for up to 2 months.

When reheating, be sure to heat it until it reaches a safe internal temperature.

❓ Frequently Asked Questions About Crock Pot Chicken and Vegetable Soup

Q: Can I make this recipe with gluten-free broth?

Yes, you can make this recipe with gluten-free broth if you prefer or need to avoid gluten. Just be sure to choose a high-quality broth that is free from added preservatives or artificial flavorings.

Q: Can I substitute chicken with beef or pork?

Yes, you can substitute chicken with beef or pork if you prefer. Just be sure to adjust the cooking time accordingly – beef may take longer to cook through than chicken.

Q: How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. When reheating, be sure to heat it until it reaches a safe internal temperature.

Q: Can I add other vegetables like kale or spinach?

Yes, you can add other vegetables like kale or spinach if you prefer. Just be sure to chop them into small pieces so they cook evenly.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains chicken broth and chicken as protein sources, making it unsuitable for vegetarians. You can modify the recipe by substituting the chicken with tofu or tempeh if you prefer.

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