Crock Pot Chicken Vegetable Soup is an easy addition to any healthy diet—naturally low in calories, fat, and sodium—but it still tastes like real comfort food. No noodles needed.
A few minutes of prep, and you can make this chicken vegetable soup in any slow cooker, from a 2-quart mini to a full-size crock pot. Use the options to make it your way. Beginners love it because it’s a dump-and-go soup with dependable results every time.
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Featured Comment by Melinda:
"I make this all the time. It is the best as is…. All around the recipe is amazing. I love the flavors, and you can mix it up to keep it from feeling like the same old thing in the house."
TL;DR (Recipe Summary)
What it is: A simple crock pot chicken vegetable soup made with tender chicken, hearty vegetables, and low-sodium broth—light, comforting, and healthy.
Why you’ll love it: Easy prep, flexible ingredients, naturally low-calorie, and works in any crock pot (slow cooker) for meal prep or dinner.
How to make it: Add chopped veggies, cubed chicken, broth, and seasoning to a crock pot. Cook 7–8 hours on low or 3–4 on high.
Jump to the Recipe Card or continue reading for details and options.
🐓 Ingredients
🐓 Chicken — breasts or thighs
🥕 Vegetables — carrots, celery, onion, and frozen corn
🧄 Garlic
🧂 Seasoning — oregano, thyme, salt, and pepper
🍲 Broth — low-sodium chicken broth
👨🍳 Quick Overview: Chicken Vegetable Soup in a Crock Pot
1. Trim and cut the chicken into 1-inch cubes.
2. Chop the carrots, celery, onion, and mince the garlic.
3. Add the chicken, vegetables, broth, and seasonings to a 4-quart or larger crock pot.
4. Cook on LOW for 7–8 hours or HIGH for 3–4 hours.
See the recipe card for the full printable recipe. Keep reading for ingredient options, mini crock pot sizing, and how to scale it.
🐓 Chicken Options
Chicken (Breasts or Thighs):
• Use skinless, boneless chicken breasts for the leanest soup. They’re mild in flavor since they lack skin and bones, so a little soup base or bouillon can boost the chicken taste if needed.
• Thighs work great, too, and bring more flavor and tenderness.
Rotisserie Chicken or Leftover Turkey:
• Rotisserie chicken or leftover turkey both work great in this recipe.
• Use 2½–3 cups of shredded cooked meat for each pound of raw chicken the recipe calls for.
• Stir it in near the end of cooking, when the vegetables are tender.
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🥕 Vegetables, Broth & Seasoning Options
Vegetables:
• The classic mix is carrots, celery, onion, and garlic.
• Other options: peas, corn, diced tomatoes, or small-cut potatoes.
Broth:
• Use chicken broth or stock, 6-8 cups depending on your preference.
• Choose low-sodium or no-salt-added broth if you want a healthier, lower-sodium soup.
Seasoning:
• Oregano and thyme are the base flavors.
• Italian seasoning is an easy swap.
• Add fresh herbs if you want a brighter finish.
⬇️ How to Make This “For Two” in a Mini Crock Pot
As written, this recipe makes 11–12 cups of soup (about 8 hearty servings) and needs a 4-quart or larger crock pot.
To make a half recipe (4 servings), which is “for two” with one round of leftovers, follow the steps below.
If you want just 2 servings, set the recipe card to 2 servings and follow the same steps.
- Set the recipe card to 4 servings.
- Use the ingredient amounts—not the instructions—since only ingredients scale.
- A half (or quarter) recipe fits comfortably in a 2-quart mini crock pot.
- Cooking time stays the same.
🥣 More Chicken Crock Pot Recipes
❄️ Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, place the soup in an airtight freezer-safe container for up to 4 months.
To reheat, thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop (best texture) or in the microwave (may soften the vegetables slightly).
❓ FAQs
Yes. Thighs work great and add more flavor. They will increase the fat by about 5 grams and add roughly 50 calories per serving.
Yes. Frozen vegetables work perfectly in crock pot soups. Add them at the beginning, just like fresh. They don’t affect cook time and taste great in this recipe.
No. For food safety, chicken must start from fresh or fully thawed. Crock pots heat slowly, and frozen chicken can stay too long in the “danger zone,” increasing the risk of bacteria. Always thaw chicken first.
Yes. Skip the optional potato, peas, and tomatoes, and swap the corn for green beans. These changes lower the net carbs from about 19 to roughly 6 per serving.
Yes. Use cooked pasta or noodles. Cook until al dente and stir them in at the end to keep the texture good.
📖The Recipe Card
Crock Pot Chicken Vegetable Soup (Healthy & Easy)
Ingredients
- 2 skinless boneless chicken breasts - (about 1–1½ pounds total)
- 6 cups low-sodium chicken broth
- 1 pound frozen corn
- 1 onion - medium diced
- 4 cloves garlic - minced
- 2 carrots - peeled and diced
- 2 ribs celery - chopped
- ½ teaspoon salt - add more to taste
- ½ teaspoon pepper
- 1 teaspoon oregano - optional
- ½ teaspoon thyme - optional
- 1 bay leaf
- 1½ teaspoons chicken soup base - or 2 bouillon cubes
- 2 cups frozen green beans
- 1 large russet potato - peeled and diced
- 1 cup frozen peas - add the last hour of cooking
- 1 can diced tomatoes - to replace a can of broth. May need more salt and pepper.
Step-by-Step Instructions
- Trim and cut two medium skinless boneless chicken breasts into 1-inch cubes.
- Chop 2 peeled carrots, two ribs of celery, and one medium onion.
- Add all ingredients to a 4-quart or larger crock pot: the chicken, carrots, celery, onion, garlic, frozen corn, broth, salt, pepper, and optional oregano and thyme. Stir well.
- Cook on LOW for 7–8 hours or on HIGH for 3–4 hours. Taste during the last hour and adjust seasoning. Add chicken soup base or bouillon if you want a stronger chicken flavor.
Recipe Notes
Pro Tips
- It’s naturally low-fat, low-calorie, and low-sodium. Keto/low-carb options are explained in the FAQ.
- The soup base or chicken bouillon cubes are to add extra chicken taste. It is optional, but I like it.
- Feel free to change up the veggies and spices if you want.
- As written, this makes about 11–12 cups of soup and needs a 4-quart or larger crock pot.
- A half recipe fits in a 2-quart mini crock pot.
- This is good refrigerated for 3–4 days and frozen for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor Note: This recipe was first published on October 14, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Inspired by a food.com recipe.
Melinda Snyder says
I make this all the time. It is the best as is. However, I change it up throughout the winter. I grow fresh oregano and thyme during the summer and use it all winter just for this soup. If I’m feeding a crew I add egg yolk noodles, peas, green beans and Lima beans. It is the shop favorite.
For home healthy I use better than bullion chicken flavor, and a lower sodium vegetable stock with the extra veggies and no noodle.
if I’m in a rush and I don’t have time to prep chicken I get a rotisserie, pull it, and throw it in the last 15 minutes. All around the recipe is amazing. I love the flavors, and you can mix it up to keep it from feeling like the same old thing in the house.
Dan Mikesell AKA DrDan says
Hi Melinda,
Welcome to the blog and sorry for the delayed response.
I love basic healthy recipes like this that you can just move a few things around in it and have a different soup.
Glad it is working so well for you and love your changes.
Thanks for the note and rating.
Dan
Andrea says
Hi! I just made this over night last night... it smells delicious and I am very excited to eat it...however there is a lot floating around in there...looks curdled, but I know that it is not as there is no dairy in there. I still want to eat it...is it OK to eat, and is this supposed to happen? Thank you!
DrDan says
That is coagulated protein from the chicken breasts cooking. It seems to happen more with older or previously frozen chicken. It looks ugly but it is harmless and has almost not effect on taste. Skim it or ignore it.
DrDan
Kara says
Good recipe! It's simple yet very tasty. The one thing I didn't like was that the residue of the chicken floats all over the soup. I'm not sure how to handle that. Maybe browning chicken before putting it in crock pot could help.
DrDan says
Hi Kara,
My understanding is that it is protein from the cooking so unless you put it in totally cooked, it will probably be present. And that is not a good plan... taking cooked chicken and cooking another 8 hours.
Thanks for the note.
DrDan
Priscilla says
I always use roast chicken leftover from another meals and add towards end of cooking time. I love recipes that keep it simple and the taste of the basics.
Jean says
I'm trying this one.....YUMMY!!!!
Mikki Bolt says
I am excited about learning some new recipes.
DrDan says
Welcome and enjoy yourself.
DrDan
TrinaT says
Hi!! Im new very new at crockpot cooking! Would there be a way to add wild rice into this? Thanks!!
DrDan says
I have no good answer. I have never had good luck with rice other than a Minute Rice type. I plan to work with them more this winter ( I already have the rice, just no time yet). At 8 hours of cooking, I don't think it would do well though
Dan
Lisa Rusczyk says
This is now I make it too! Yum!
nbsp says
I'm definitely making this. If you like a little sweetness, you might try parsnips sometime. I just discovered them recently. If you've ever had really good pho...they remind me of its sweetness. Thanks for what looks like a tasty easy recipe that's pretty healthy.