Chicken Vegetable Soup in a Crock Pot 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 makes this an easy dump-and-go soup with tender chicken and plenty of vegetables. It works in any size crock pot—from a 2-quart mini to a full-size—and easily scales from 2 to 8 servings.
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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: Easy chicken vegetable soup made in a crock pot with tender chicken, vegetables, and low-sodium broth.
Why: Healthy, low-calorie, low-sodium, and made without noodles.
How: Add the chicken, vegetables, broth, and seasonings. Cook on LOW for 7–8 hours or HIGH for 3–4 hours.
🐓 Ingredients
🐓 Chicken — breasts, thighs, or precooked rotisserie chicken
🥕 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 the 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, Vegetable & Broth Options
- Chicken: Use boneless breasts or thighs. For precooked rotisserie chicken or leftover turkey, use 2½–3 cups per pound of raw chicken. Add it when the vegetables are tender, heat through, and serve.
- Vegetables: Carrots, celery, onion, and corn are standard. Green beans, diced tomatoes, or small-cut potatoes also work. Peas may be added near the end of cooking.
- Broth: Use low-sodium or no-salt-added chicken broth. Soup base or bouillon can boost the chicken flavor.
- Seasoning: Oregano and thyme are standard; Italian seasoning is an easy substitute.
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♨️ Chicken Vegetable Soup for 2 or More: Crock Pot Sizes & Scaling
This recipe makes about 11–12 cups of soup (8 servings) and scales easily for 2, 4, or 8 servings.
- Quarter recipe (2 servings): Fits in a 2-quart mini crock pot, but watch carefully—small amounts may cook faster.
- Half recipe (4 servings): Fits comfortably in a 2-quart mini crock pot or larger and is perfect for two with leftovers.
- Full recipe (8 servings): Use a 4-quart or larger crock pot.
Smaller amounts in a large crock pot may cook faster and can burn around the edges, so check early.
👉 To scale, adjust the number of servings in the recipe card. Use the amounts shown in the ingredient list; the instructions will not auto-scale.
🥣 More Chicken Crock Pot Recipes
❄️ Storage
- Refrigerate in an airtight container for up to 4 days.
- Freeze in an airtight freezer-safe container for up to 4 months.
- Reheat gently on the stovetop or in the microwave. Thaw frozen soup overnight in the refrigerator first.
❓ FAQs
Yes. Most frozen vegetables can be added at the beginning with the other ingredients. Add peas near the end of cooking.
Yes. This chicken vegetable soup is naturally low in calories and fat and uses low-sodium broth. With lean chicken breasts and plenty of vegetables, a serving has about 130 calories, 2 grams of fat, and 335 mg of sodium. Exact nutritional values will vary with ingredient choices.
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. Cook pasta or noodles until al dente, then stir them in at the end to keep the texture good.
📖The Recipe Card
Chicken Vegetable Soup in a Crock Pot (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 when the vegetables are tender.
- 1 can diced tomatoes - Replaces an equal amount 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 the chicken, carrots, celery, onion, garlic, frozen corn, broth, salt, pepper, and optional oregano and thyme to the crock pot. 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
This soup is naturally low-fat, low-calorie, and low-sodium when made with chicken breasts and low-sodium broth. Chicken soup base or bouillon is optional but adds extra chicken flavor. Change the vegetables and seasonings to your taste. See the post for options. As written, the recipe makes about 11–12 cups (8 servings) and needs a 4-quart or larger crock pot. For 2 or 4 servings, adjust the serving number in the recipe card. Either fits in a 2-quart mini crock pot. Only the ingredient amounts scale automatically. Storage: Refrigerate for 3–4 days or freeze for up to 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 and refreshed photos.
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.