Crock Pot Italian Chicken Vegetable Soup

A delicious and healthy Italian Vegetable Soup that fits almost all diets: low fat, low calories, and low carb. Just follow the easy step by step photo instructions.
Prep Time15 mins
Cook Time7 hrs
Total Time7 hrs 15 mins
Course: Soup
Cuisine: Italian
Servings: 12 cups
Calories: 122kcal
Author: Dan Mikesell AKA DrDan

Ingredients

  • 2 pounds skinless boneless chicken breasts trimmed and cubed
  • 1 onion large medium chopped
  • 4 carrots medium chopped
  • 4 stalks celery diced
  • 42 oz chicken broth
  • 14 oz diced tomatoes
  • 6 oz tomato paste
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon garlic powder crushed or minced
  • 1 pound frozen green beans

Instructions

  • Trim and cube 1 1/2 to 2 pounds of skinless boneless chicken breast.
  • Clean and chop one large onion, 4 stalks of celery (you may include the celery leafs if you want), and 4 medium carrots.
  • Combine chicken and veggies with 1 tablespoon minced garlic, three cans chicken broth, 1 can diced tomatoes, one 6 oz can tomato paste, 1 teaspoon oregano, 1/2 teaspoon thyme, 1 teaspoon salt, 1/2 teaspoon pepper and 1 pound frozen green beans.
  • Cook on low for 7-8 hours.

Notes

Pro Tips

  1. You can use other chicken, like thighs, but that will increase the fat.
  2. Nutrition is based on 1 cup-sized serving.
  3. Easy to cut in half.
  4. This requires a larger crock pot.
  5. Good refrigerated for 3-4 days and good in the freezer for 3-4 months.
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Nutrition

Calories: 122kcal | Carbohydrates: 11g | Protein: 18g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 47mg | Sodium: 343mg | Potassium: 421mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3700IU | Vitamin C: 7.4mg | Calcium: 40mg | Iron: 1.1mg