Chop 2 peeled carrots, two ribs of celery, and one medium onion.
Trim and cut two medium skinless boneless chicken breasts into 1-inch cubes.
Add broth to the crock pot — 4-Quart size minimum for the full recipe.
Add veggies, four cloves minced garlic, 4 - 14 oz cans low-sodium chicken broth, 1 teaspoon oregano, and 1/ 2 teaspoon pepper. If you like thyme, add 1/2 teaspoon of thyme. Salt to taste. 16 oz package of frozen white corn or green beans for low carb. Add chicken and mix well.
Cook for 8 hrs on low. With about one hour left in cooking, taste test. You can add a bit of salt if needed. If you want more "chicken taste", add some soup base or bouillon cubes.
This is low sodium as written, but also many will want to add a bit of salt at serving. I have not included that in the nutrition.
The soup base or chicken bouillon cubes are at add extra chicken taste. It is optional, but I like it. You can wait to near the end of cooking to decide if you are adding it or not.
Fill free to change up the veggies if you want.
As written, this makes about 12 cups of soup, and I'm suggesting a 2 cup serving size since it is "brothy."
The crock pot needs to be 4 quarts or bigger as written.
It is an easy recipe to cut in half and would fit well in a smaller crock pot but not smaller than 2 quarts.
If you want lower carb or keto, then using green beans instead of corn will decrease the net carbs by 16 per serving.
This is good refrigerated for 3-4 days and frozen for 3-4 months.
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