Healthy Crock Pot Chicken Vegetable Soup

This healthy chicken vegetable soup is packed with tasty vegetables but no noodles. A delicious recipe that is easy to make in your crock pot that is low-fat and low-sodium.

Introduction

This super easy and tasty soup fits low-calorie, low-fat, and low sodium. So this soup has earned the term "healthy."

For the lower carb/keto diets, it is relatively low with most of the carbs from the corn, which you can cut back or change if you want to green beans.

I will not calculate anything to do with Weight Watcher's points. They kept changing it, so I gave up.

It was somewhat inspired by a food.com recipe with only a few minor changes. I cut what appeared to be some unnecessary butter and a few other minor changes.

My Rating

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.

🐓Ingredients for Chicken Vegetable Soup

The Chicken

To make a healthier soup, the obvious choice is skinless boneless chicken breast. They vary a lot in size but is it soup, a little more or a little less chicken is fine.

But these chicken breasts can be a bit low on taste due to the lack of skin, bones, and fat. You can use a soup base to give it that extra pop of chicken flavor if needed. Decide at the end of cooking if you want the extra taste.

Skinless chicken thighs are an excellent choice and will provide a nice moist chicken and great taste. Of course, they will have increased the fat in the final soup.

Precooked Rotisserie Chicken

Yes. Each chicken breasts produce 1 ½ to 2 cups of shredded chicken, so to substitute for two chicken breasts, you will need 3 to 4 cups of rotisserie chicken.

If using rotisserie chicken or other precooked chicken, cook everything else in the crock pot until the vegetables are tender. Then add the cooked chicken and continue to cook until the chicken is hot.

Vegetables

The usual soup vegetable of carrots, corn, and celery are used. If you want a lower carbohydrate soup, replace the corn with green beans.

You can add frozen peas near the end of cooking. And you can also add a large diced potato.

One can of undrained diced tomatoes may be substituted for a can of chicken broth. You may need to add a touch of salt and black pepper for the tomatoes.

For aromatic vegetables, the usual onion and garlic are recommended.

But this is soup, so load it up with the veggies you love.

There is no need to precook the vegetables.

Broth

Chicken broth or stock are good choices. 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 if using chicken breasts.

Seasoning

I suggest only adding salt near the end of cooking if needed. Oregano and basil are recommended spices. But you may use Italian seasoning instead.

Other spices or fresh herbs can be added, like rosemary or a bay leaf.

👨‍🍳How to Cook Chicken Vegetable Soup in a Crock Pot

1. Chop the carrots, celery and onion.
2. Trim and cut the chicken breasts into 1 inch chunks.
3. Add all ingredients to a smaller crock pot.
4. Cook on low for 7-8 hours or 3-4 hours on high.

❓FAQs

❄️Storage of Chicken Vegetable Soup

Store leftovers in the refrigerator in a sealed container for 3-4 days. To freeze, the soup should be sealed in an airtight container and frozen for 3-4 months.

To reheat your soup, thaw if frozen first. Then reheat either in a stovetop pan or the microwave.

📖Healthier Chili and Soup Recipes

Low Fat High Taste Crock Pot White Chicken Chili

Healthy Southwest Chicken Chili

Crock Pot Pork Tenderloin Chili

This recipe is listed in these categories. See them for more similar recipes.

🖼️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 — 3 ½ quart size minimum for the full recipe.

Add veggies, 2-4 cloves minced garlic, 3 - 14 oz cans low-sodium chicken broth,  1 teaspoon oregano, and ½ teaspoon pepper. If you like thyme, add ½ teaspoon of thyme. Salt to taste. 16 oz package of frozen white corn or green beans for low carb. Add chicken and 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

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.