This healthy Chicken Vegetable Soup is packed with tasty vegetables, tender chicken, and flavorful broth. This delicious recipe is low-calorie, low-fat, and low-sodium, so it is perfect for your healthy diet.
Ingredients
Chicken—breasts or thighs
Vegetables—usually carrots, celery, and corn
Aromatics—onion, garlic
Chicken broth
Seasoning—oregano and thyme
Jump To (scroll for more)
- 😊Why you will love this recipe.
- 👨🍳How to Make Chicken Vegetable Soup
- 🐓Ingredient options
- Using rotisserie chicken or leftover turkey
- ⬇️How to make this a "for two" recipe in a mini crock pot
- Make it keto-friendly
- How to Serve Chicken Vegetable Soup
- ❄️Storage of Chicken Vegetable Soup
- ❓FAQs
- Step-by-Step Photo Instructions
- 👨🍳Recipe
Featured comment from 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."
😊Why you will love this recipe.
- Easy to make in a crock pot with everyday ingredients.
- This super easy and tasty soup fits low-calorie (129 kcal), low-fat (2.2 gms), and low-sodium (334 mg). So, this soup has earned the term "healthy."
- Will fit a low-carb/keto diet with adjustments.
- A very nice soup that is healthy enough to be a fundamental part of almost any diet and tasty enough even if you're not dieting.
Add some variety to that healthy diet. Check out other healthy, low-fat chili recipes, like Low Fat High Taste Crock Pot White Chicken Chili, Healthy Southwest Chicken Chili, or Pork Chili. Check out all the Healthy Recipes for many more options.
👨🍳How to Make Chicken Vegetable Soup
- Chop the carrots, celery, and onion.
- Trim and cut the chicken breasts into 1-inch cubes.
- Add all ingredients to a 4-quart or larger crock pot.
- Cook on low for 7-8 hours or 3-4 hours on high.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
🐓Ingredient options
- Chicken— Use skinless boneless chicken breasts, which are naturally low fat. But these chicken breasts can be a bit soft in taste due to the lack of skin, bones, and fat. You can use a soup base or bullion to add some extra chicken flavor. Rotisserie chicken and turkey are covered in the next section.
- Vegetables—carrots, corn, and celery are used. Options are peas, diced tomatoes, and potatoes.
- Aromatic Vegetables—the usual onion and garlic are recommended.
- Broth—Chicken broth or stock are good choices. The initial recipe had 4 cans of broth; I felt that was too brothy—all discussion, instructions, and nutrition are now for 3 cans. Try to use low or sodium-free versions if you want low-sodium soup. I do not suggest water or vegetable broth since more chicken taste is commonly needed.
- Seasoning—Oregano and thyme are the recommended spices. But you may use Italian seasoning instead. Other spices or fresh herbs can be added.
Using rotisserie chicken or leftover turkey
You can use rotisserie chicken for convenience. Or use leftover turkey for a great Turkey Vegetable Soup.
Yes, add 3-4 cups of rotisserie chicken when the vegetables are tender near the end of cooking.
⬇️How to make this a "for two" recipe in a mini crock pot
As written, this recipe makes about 11-12 cups of soup for 8 large servings and needs a 4-quart or larger crock pot. A half recipe needs a 2-quart crock pot.
- Use the recipe card and adjust the servings to four from eight.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- The half recipe will fit in a 2-quart mini crock pot.
- Cooking time will remain the same.
Make it keto-friendly
If you want a lower carbohydrate or keto diet-friendly soup, do not add the optional potato, peas, or tomato; changing the corn to green beans will change the net carbohydrates from 19 to about 6.
How to Serve Chicken Vegetable Soup
This healthy soup can be served alone or with a few crackers. Or try my Healthy Biscuits or Cornbread Biscuits. A garden salad or cut vegetable tray also works well.
❄️Storage of Chicken Vegetable Soup
Store leftovers in the refrigerator in an airtight container for 4 days. To freeze, the soup should be sealed in an airtight container and frozen for 4 months.
To reheat, thaw overnight in the refrigerator if frozen, on the stovetop (preferred), or in the microwave (may affect the texture).
❓FAQs
Yes, it will add over 5 grams of fat and 50 calories per serving.
Yes, you can add cooked pasta or noodles if you wish. Cook your pasta to al dente and add at the end of cooking.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Use low-sodium or sodium-free broth if you want low-sodium soup.
Chop 2 peeled carrots, two ribs of celery, and one medium onion.
Trim and cut two medium skinless boneless chicken breasts into 1-inch cubes.
Add broth to the crock pot. Use a 4-quart size or larger crock pot for the full recipe.
Add veggies, 2-4 cloves minced garlic, 3 - 14 oz cans low-sodium chicken broth, 1 teaspoon oregano, ½ teaspoon salt, and ½ teaspoon pepper. If you like thyme, add ½ teaspoon of thyme. Add a 16 oz package of frozen white corn and the chicken—mix well.
Cook for 7-8 hrs on low or 3-4 hours on high. With about one hour left in cooking, the taste test. You can add a bit of salt if needed. If you want more "chicken taste," add some chicken soup base or bouillon cubes.
👨🍳Recipe
Healthy Crock Pot Chicken Vegetable Soup
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Ingredients
- 2 skinless boneless chicken breasts - medium cut into 1 inch cubes
- 6-8 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
Optional
- 1 bay leaf - optional
- 1 ½ teaspoon Chicken soup base - or 2 bouillon cubes (Optional)
- 2 cups frozen green beans - optional
- 1 large russet potato - optional-peeled and diced
- 1 cup frozen peas - optional, add the last hour of cooking
- 1 can diced tomatoes - Replace a can of broth. May need more salt and pepper.
Instructions
- Use low-sodium or sodium-free broth if you want low-sodium soup.
- Chop 2 peeled carrots, two ribs of celery, and one medium onion.
- Trim and cut two medium skinless boneless chicken breasts into 1-inch cubes.
- Add broth to the crock pot. Use a 4-quart size minimum for the full recipe.
- Add veggies, 2-4 cloves minced garlic, 6-8 cups of low-sodium chicken broth, 1 teaspoon oregano, ½ teaspoon salt, and ½ teaspoon pepper. If you like thyme, add ½ teaspoon of thyme. Add a 16 oz package of frozen white corn and the chicken—mix well.
- Cook for 7-8 hrs on low or 3-4 hours on high. With about one hour left in cooking, the taste test. You can add a bit of salt if needed. If you want more "chicken taste," add some soup base or bouillon cubes.
Recipe Notes
Pro Tips
- It is low-fat, low calories, and low-sodium as written. Instructions for low-carb/keto are in the post.
- The soup base or chicken bouillon cubes are at add extra chicken taste. It is optional, but I like it. You can wait until near the end of cooking to decide if you are adding it or not.
- Fill free to change up the veggies and spices if you want.
- As written, this makes about 11 cups of soup and needs a 4 quart or larger crock pot. A half recipe will fit in a 2-quart 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 may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
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.