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–+ servings
Amanda Smith

Crockpot Chicken and Vegetable Soup is a healthy delight!

Crockpot Chicken and Vegetable Soup is a healthy delight packed with nutritious ingredients and flavors.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups cooked shredded chicken (about 1.5 pounds raw)
  • 4 cups low-sodium chicken broth
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 1 cup green beans chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt adjust to taste
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish optional

Method
 

  1. In a large crockpot, combine the cooked, shredded chicken, chicken broth, carrots, celery, onion, garlic, green beans, thyme, oregano, black pepper, salt, and bay leaf.
  2. Drizzle the olive oil over the mixture and stir gently to combine all ingredients.
  3. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
  4. About 15 minutes before serving, stir in the lemon juice for added brightness.
  5. Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 10gProtein: 30gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 70mgSodium: 500mgFiber: 2gSugar: 2g

Notes

  • For a heartier soup, add 1 cup of diced potatoes or sweet potatoes at the beginning of cooking.
  • Customize the vegetables by adding your favorites, such as zucchini or corn, for a different flavor profile.

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