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.
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.
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
- 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
- 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.
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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.