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    🏠Home » Recipes » Soup Recipes

    Healthy Crock Pot Chicken Vegetable Soup

    Dec 5, 2022 by Dan Mikesell AKA DrDan · 14 Comments

    Recipe Table of Contents    
    4.34 from 33 votes

    This healthy chicken vegetable soup is packed with tasty vegetables. This delicious recipe is low-calorie, low-fat, and low-sodium, and it is easy to make at home in your crock pot.

    chicken vegetable soup in spoon

    Jump To:
    • 😊Why you will love this recipe.
    • 👨‍🍳How to make this recipe.
    • 🐓Ingredients
    • Make it Keto friendly.
    • ❓FAQs
    • ❄️Storage of Chicken Vegetable Soup
    • 📖Healthier Chili and Soup Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    😊Why you will love this recipe.

    • Easy to make in a crock pot with common 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.

    Inspired by a food.com recipe.

    👨‍🍳How to make this recipe.

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

    🐓Ingredients

    • 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 give it some extra chicken flavor.
    • 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.

    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.

    ❓FAQs

    Can I use chicken thighs instead of chicken breasts?

    Yes, it will add over 5 grams of fat and 50 calories per serving.

    Can I use precooked rotisserie chicken?

    Yes, add 3-4 cups of rotisserie chicken when the vegetables are tender near the end of cooking.

    What size crock pot for chicken vegetable soup?

    As written, this recipe makes about 11-12 cups of soup and needs a 4-quart or larger crock pot. A half recipe needs a 2-quart crock pot.

    Can I add pasta or noodles to chicken vegetable soup?

    Yes, you can add cooked pasta or noodles if you wish.

    Cook your pasta to al dente and add at the end of cooking.

    ❄️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.

    Crock Pot Recipes, Healthy Recipes, Low Carb/Keto Recipes, Low Fat Recipes, Soup Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    raw chicken breasts and soup ingredients
    One too many cans of broth in the picture.

    Use low-sodium or sodium-free broth if you want low-sodium soup.

    chopped vegetables on a black board

    Chop 2 peeled carrots, two ribs of celery, and one medium onion.

    cutting chicken breasts into cubes on a black board

    Trim and cut two medium skinless boneless chicken breasts into 1-inch cubes.

    adding chicken broth to vegetables in crock pot

    Add broth to the crock pot. Use a 4-quart size minimum for the full recipe.

    pouring raw chicken into crock pot of soup

    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.

    ladel of chicken vegetable soup

    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.

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    📝Recipe

    chicken vegetable soup in spoon

    Healthy Crock Pot Chicken Vegetable Soup

    From Dan Mikesell AKA DrDan
    This healthy chicken vegetable soup is packed with tasty vegetables. This delicious recipe is low-calorie, low-fat, and low-sodium, and it is easy to make at home in your crock pot.
    Tap to leave a Rating
    4.34 from 33 votes
    Print Email Text CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 15 minutes
    Servings #/Adjust if desired 8 servings

    Ingredients

    US Customary - Convert to Metric
    • 2 skinless boneless chicken breasts - medium cut into 1 inch cubes
    • 3-4 14 oz cans low-sodium chicken broth - 3 prefered
    • 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.
    Prevent your screen from going dark

    Instructions

    • Use low-sodium or sodium-free broth if you want low-sodium soup.
      raw chicken breasts and soup ingredients
    • Chop 2 peeled carrots, two ribs of celery, and one medium onion.
      chopped vegetables on a black board
    • Trim and cut two medium skinless boneless chicken breasts into 1-inch cubes.
      cutting chicken breasts into cubes on a black board
    • Add broth to the crock pot. Use a 4-quart size minimum for the full recipe.
      adding chicken broth to vegetables in crock pot
    • 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.
      pouring raw chicken into crock pot of soup
    • 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.
      ladel of chicken vegetable soup
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

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    Recipe Notes

    Pro Tips

    1. It is low-fat, low calories, and low-sodium as written. Instructions for low-carb/keto are in the post.
    2. 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.
    3. Fill free to change up the veggies and spices if you want.
    4. 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
    5. This is good refrigerated for 3-4 days and frozen for 3-4 months.

    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

    Nutrition Facts
    Healthy Crock Pot Chicken Vegetable Soup
    Amount Per Serving
    Calories 129.1 Calories from Fat 20
    % Daily Value*
    Fat 2.2g3%
    Saturated Fat 0.5g3%
    Trans Fat 0.004g
    Polyunsaturated Fat 0.6g
    Monounsaturated Fat 0.8g
    Cholesterol 18.1mg6%
    Sodium 334.6mg14%
    Potassium 506.9mg14%
    Carbohydrates 19g6%
    Fiber 2.6g10%
    Sugar 1.7g2%
    Protein 11.4g23%
    Vitamin A 2615.4IU52%
    Vitamin C 7.3mg9%
    Calcium 30.5mg3%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Soup
    Cuisine : American

    © 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.

    Molly and Lilly with pink puppy

    More Soup Recipes

    • Small Crock Pot Beef Stew
    • Crock Pot Chicken Stew
    • Old Fashioned Vegetable Beef Soup—Stovetop or Crock Pot
    • Old Fashioned Chicken Noodle Soup in a Crock Pot

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    1. Melinda Snyder

      August 13, 2019 at 7:36 pm

      4 stars
      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.

      Reply
      • Dan Mikesell AKA DrDan

        August 24, 2019 at 5:20 pm

        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

    2. Andrea

      May 03, 2016 at 11:57 am

      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!

      Reply
      • DrDan

        May 03, 2016 at 5:54 pm

        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

    3. Kara

      February 29, 2016 at 9:25 pm

      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.

      Reply
      • DrDan

        February 29, 2016 at 9:37 pm

        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

        April 14, 2016 at 3:33 pm

        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.

    4. Jean

      November 13, 2015 at 2:23 am

      I'm trying this one.....YUMMY!!!!

      Reply
    5. Mikki Bolt

      March 08, 2015 at 12:44 pm

      I am excited about learning some new recipes.

      Reply
      • DrDan

        March 08, 2015 at 2:16 pm

        Welcome and enjoy yourself.
        DrDan

    6. TrinaT

      December 29, 2013 at 7:28 pm

      Hi!! Im new very new at crockpot cooking! Would there be a way to add wild rice into this? Thanks!!

      Reply
      • DrDan

        December 29, 2013 at 10:22 pm

        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

    7. Lisa Rusczyk

      August 03, 2013 at 5:12 pm

      This is now I make it too! Yum!

      Reply
    8. nbsp

      November 22, 2012 at 3:45 pm

      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.

      Reply

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