A delicious and healthy Chicken Vegetable Soup that fits almost any diet: low fat, low calories, and keto/low carb. Bursting with some great Italian seasoning, it will become a favorite at your home.
We are all starting some dieting. How well it will go is unknown, but this is a great start.
At under 150 calories per cup, 3 grams of fat, and about 11 grams of carbohydrates, it's good for both low fat and low carb diets. Plus, you get lots of veggies. Don't you feel healthier already?
Very good, and you won't even think you're on a diet.
This is just a basic crock pot soup with some added Italian taste. I did not add any fats or things like beans or pasta. It does have enough fluid to support those additions, but they are not needed.
What Chicken to Use?
Skinless boneless chicken breasts are the obvious answer. You could use thighs. Skin never does good in soup unless you are trying to create the broth from water.
You can use precooked chicken. 3 cups of shredded chicken are about one pound. Add it about halfway through cooking.
What Veggies to Use?
I chose traditional veggies: carrots, celery, and green beans. I wanted a leafy component in this soup, and just the celery leaves added a nice touch.
The volume of liquid could support some zucchini or just an increase in the veggies that are already present.
♨️Crock Pot Size
This makes over 3 quarts of soup as written and needs a larger crock pot. You can easily cut the amount down for a smaller crock pot. Remember, a crock pot should not be more than ¾ full.
I suggest making this as a double batch. That will use up full cans of various ingredients. A few ounces for or less of broth or other ingredients will not matter.
To store this soup, seal tightly, and it will be good refrigerated for 3-4 days and good in the freezer for 3-4 months.
📖Healthier Chili and Soup Recipes
The image is for a double batch.
Trim and cube 1 ½ to 2 pounds of skinless boneless chicken breast.
Clean and chop one medium onion, two stalks of celery (you may include the celery leaves if you want), and two medium carrots.
Combine chicken and veggies with 1 ½ teaspoons minced garlic, three cups chicken broth, 1 cup diced tomatoes, 3 oz. tomato paste, ½ teaspoon oregano, ¼ teaspoon thyme, ½ teaspoon salt, ¼ teaspoon pepper, and ½ pound frozen green beans.
For a single batch, a smaller crock pot of at least 2 ½ quarts is fine. For a double batch, use a pot of 4 quarts or bigger. Cook on low for 7-8 hours.
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Editor Note: Originally published December 8, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.