A wonderfully tasty and healthy slow cooker soup for the colder days to come that’s chucked-full of veggie goodness. Fits low calorie, low fat, and low carb diets.
Editor Note: This recipe was first October 14, 2012. Honestly, it was not the best-written post, but it is a great recipe and deserved more. So it is totally rewritten and photos edited. I redid this post for Week of Soups but it was first runner up.
This recipe is a great fit for your New Year diet. It is only 165 calories for a 2 cup serving. Plus low in sodium, 2 grams of fat and 23 gms of carbs. So it fits almost any diet. I will not try to calculate anything to do with Weight Watcher points. They keep changing an I gave up.
Somewhat inspired by a cooks.com recipe with only a few minor changes. The biggest change was the white corn that added a lot of extra sweetness. And I cut what appeared to be some unnecessary butter.
My Rating
A very nice soup that is healthy enough to be a basic part of any diet and tasty enough even if you’re not dieting.
Recipe Notes for Crock Pot Chicken Vegetable Soup:
The model recipe had 2 tablespoons of butter for no apparent reason. That was cut.
The sodium can creep up here so use low sodium broth and do not add any salt until you are sure you need it.
This is a fairly “brothy” soup. But I think most of you will be happy with that. You can cut the broth down be a can or up some of the veggies or the chicken.
The oregano went well with the extra sweetness of the white corn, but my wife thought a bay leaf might have been more to her taste.
The soup base gives this that extra pop of chicken flavor. If you don’t have it or bouillon cubes then skip it.
Healthier Chili and Soup Recipes You Will Enjoy
Low Fat High Taste Crock Pot White Chicken Chili
Healthy Crockpot Italian Chicken Vegetable Soup
Healthy Crock Pot Red Chicken Chili
Healthy Southwest Chicken Chili
Nice basic common ingredients.
Chop 2 peeled carrots, two stalks celery, and one medium onion.
Trim and cut two medium skinless boneless chicken breast into 1-inch cubes.
Add broth to crock pot.
Add veggies, four cloves minced garlic, 4 – 14 oz cans chicken broth, 1 1/2 tsp of chicken soup base or 2 bouillon cubes, 1 t oregano, 1/ 2 tsp each of thyme and pepper. Salt to taste. 16 oz package of frozen white corn. Add chicken and mix well.
Cook for 8 hrs on low.
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Healthy Crock Pot Chicken Vegetable Soup
Ingredients
- 2 skinless boneless chicken breasts - medium cut into 1 inch cubes
- 56 oz low-sodium chicken broth - 4 - 14 oz cans
- 1 pound frozen white corn
- 1 onion - medium diced
- 4 cloves garlic - minced
- 2 carrots - peeled and diced
- 2 stalks celery - chopped
- 1 1/2 teaspoon Chicken soup base - or 2 bouillon cubes
- 1 bay leaf
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- salt to taste
Instructions
- Chop 2 peeled carrots, two stalks celery, and one medium onion.
- Trim and cut two medium skinless boneless chicken breast into 1-inch cubes.
- Add veggies, 4 cloves minced garlic, 4 – 14 oz cans chicken broth, 1 1/2 tsp of chicken soup base or 2 bouillon cubes, 1 t oregano, 1/ 2 tsp each of thyme and pepper. Salt to taste. 16 oz package of frozen white corn. Add chicken and mix well.
- Cook for 8 hrs on low.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Andrea
May 3, 2016 at 11:57 amHi! 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
May 3, 2016 at 5:54 pmThat 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
February 29, 2016 at 9:25 pmGood 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
February 29, 2016 at 9:37 pmHi 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
April 14, 2016 at 3:33 pmI 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
November 13, 2015 at 2:23 amI’m trying this one…..YUMMY!!!!
Mikki Bolt
March 8, 2015 at 12:44 pmI am excited about learning some new recipes.
DrDan
March 8, 2015 at 2:16 pmWelcome and enjoy yourself.
DrDan
TrinaT
December 29, 2013 at 7:28 pmHi!! Im new very new at crockpot cooking! Would there be a way to add wild rice into this? Thanks!!
DrDan
December 29, 2013 at 10:22 pmI 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
August 3, 2013 at 5:12 pmThis is now I make it too! Yum!
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November 22, 2012 at 3:45 pmI’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.