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


  • 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


  • 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.


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.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.


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