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.
Introduction
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?
My Rating
Very good, and you won't even think you're on a diet.
👨🍳Ingredients
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.
❄️Storage
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
Healthy Crock Pot Chicken Vegetable Soup
Low Fat High Taste Crock Pot White Chicken Chili
Crock Pot Pork Tenderloin Chili
Healthy Southwest Chicken Chili
🖼️Step-by-Step Photo Instructions
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.
📖Full Recipe
Crock Pot Chicken Vegetable Soup
Ingredients
- 1 pound skinless boneless chicken breasts - trimmed and cubed
- 1 onion - medium
- 2 carrots - medium chopped
- 2 stalks celery - diced
- 3 cups chicken broth
- 1 cup diced tomatoes
- 3 oz tomato paste
- ½ teaspoon oregano
- ¼ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ tablespoon garlic powder - crushed or minced
- 1 oz frozen green beans
Instructions
- Trim and cube 1 pound 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.
Recipe Notes
Pro Tips
- As written, this fits nicely in a 2 ½ quart crock pot.
- I prefer a double recipe that will use full cans of ingredients. That fits in a 4 quart or larger crock pot.
- You can use precooked chicken. 3 cups of shredded chicken is about one pound. Add it about halfway through cooking.
- A little more or a little less chicken is fine. You can use other chicken, like thighs, but that will increase the fat.
- You can use a premixed Italian season. Remove the oregano and thyme and replace with an equal amount of your seasoning.
- Nutrition is based on 1 cup-sized serving.
- Good refrigerated for 3-4 days and good in the freezer 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
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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.
Tim Younkins
I thought this was supposed to be recipes for 2
DrDan
Not quite. I'm cooking for two but that involves lots of left-overs. See The FAQs for more discussion.
DrDan
Cassidy
After spending way too much money cooking seafood for the past week, Costco's foster farms chicken is all I've been able to afford. Luckily, chicken is so versatile and I stumbled upon this recipe! I am looking forward to trying this one out tomorrow, it sounds so great! Thanks for the awesome recipe and helping me diversify my arsenal of chicken recipes :)
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I'm putting this on the list to try. I found a great recipe for crockpot Pasta E Fagioli that was good but it had ground beef. With kidney beans and some pasta, this would be similar and healthier. Thanks.
Chris
I'm not doing good with any preemptive dieting so I need to up my exercise level.