Everyone should have a slow cooker chicken vegetable soup recipe in their recipe arsenal. A great recipe for chicken vegetable soup definitely fuels and heals the soul. But if you want a batch that can last a few days but is quick, easy and super delicious, then consider making it in a slow cooker.
This slow cooker chicken vegetable soup recipe is the perfect balance of healthy chicken breast and loaded with veggies. If you want more vegetables, then just add more to your hearts content. Not only is this a great recipe that you can come back to in a few hours to a beautiful soup aroma, but it’s a smaller batch. It’s perfect to feed about 4-5 for a side dish, or for 3-4 hearty entree sizes. And best of all, you can have some left over for lunch the next day.
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Our Favorite Cookers & Goodies for Entertaining:
Whether you prefer a slow cooker, pressure cooker, or a multi-cooker, these kitchen counter appliances help make dinner a little easier for the busy household, plus with an added bonus of some of our favorite finds for entertaining:
The Crockpot 6qt. Slow Cooker – The original slow cooker. On this on the lid locks down which is great for transporting to potlucks and such. Simple, inexpensive and reliable.
Instant Pot Multi-use Pressure Cooker – It has cult-like following for a reason. It’s a pressure cooker and so much more. Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, & Yogurt Maker. It’s awesome! If you want a pressure cooker that has a few more bells and whistles (like hands free steam release), this Breville Pressure Cooker is also great.
Cuisinart Multi-Cooker – If pressure cooking is a not your thing but want a bit more than just a slow cooker, this multi-cooker is perfect for you. It can Sauté, Steam, and Slow Cook. Perfect to create those one pot meals.
Stoneware Radial Salad Plate – Hearth & Hand™ with Magnolia – We love the handmade feel of these salad plates that Chip and Joanna Gaines created for their Target collaboration. Beautiful everyday dishware.
Izon Mirror 5pc Silverware Set Gold – Project 62™ –The clean Modernist lines and subdued gold mirror finish on this flatware set.
Stoneware Mini Bowl – Hearth & Hand™ with Magnolia – For those who love it simple. We love the size, crafted feel, and sturdiness of these bowls, also from the new collection Chip and Joanna Gaines created for their Target collaboration. Watch the Quick Video making the Slower Cooker Chicken Vegetable Soup:
This recipe was tested in 4 qt size slow cooker. This is a smaller batch, but you can certainly double it to serve more. You can add any vegetables that you like. The possibilities are endless!
- 1 pound (455g) boneless skinless chicken breast
- 1 medium carrot , diced
- 2 stalks celery , diced
- 1 small onion , diced
- 1 small zucchini , cubed
- 1 cup (240ml) chopped broccoli (optional)
- 2 cloves garlic , minced
- 1 bay leaf
- 1/4 teaspoon dried thyme leaves
- 5 cups (1180ml) chicken broth
- 2 teaspoons (10ml) Worcestershire sauce
- 1/2 teaspoon kosher or sea salt
- additional salt and pepper , to taste (optional)
- minced parsley for garnish (optional)
- In slow cooker add all the soup ingredients (chicken, carrots, celery, onion, zucchini, broccoli, garlic, bay leaf, dried thyme, chicken broth, Worcestershire sauce, and 1/2 teaspoon kosher salt) except for the additional salt/pepper to taste and minced parsley. Gently mix together all the ingredients to make everything combine well. Broccoli Note: We Love broccoli in our soup, but be prepared for the strong broccoli odor. To eliminate the cooked broccoli smell, you can par boil the broccoli first on the stove top, then add the broccoli to the soup about 15 minutes before the soup finishes.
- Cover and cook the soup on low for 7 hours or about 4 hours on high.
- Gently shred the chicken with two forks and stir the soup to mix the chicken evenly throughout the soup.
- Season to taste with additional salt and pepper. Garnish soup with minced parsley.
That soup looks so good, pinned! And thanks for the shout-out!
I loved this soup! I would recommend using chicken thighs instead of breasts though because my chicken got a little stringy.
Eating it now and it’s yummy!! I used thighs though bc that’s what I prefer, and I also added summer squash bc hubby n I love it. I’ll definitely make this again! Thanks for the recipe!!
Anna- Yay! Glad you enjoyed the soup and we love the addition of summer squash too.
Should chicken be cooked before going in crock pot or can it be raw?
When making anything in the crockpot you combine all ingredients. Except for foods that cooks to fast such as broccoli, noodles, and etc. You put foods like that in about an hour before your pot is done
Can chicken go in raw or does it need to be cooked first?
When you cook in the slow cooker for a minimum of 4 hours, it can go in raw. And during that time, the chicken will be cooked. If you want it to cook faster you can cut the chicken breast into smaller pieces.
Beautiful! And I forgot the broccoli! I made a stock the night before then made this the next day. Did not disappoint, and my 5yr old had 3 bowls and declared soup is his favourite! Thank you.
You should remind people to remove bay leaf when soup is done. To find the bay leaf easier I run a toothpick through it , like taking a stitch in cloth, and toss it in the pot.
Cooking it right now. We all have a cold including our 10 month old so were looking forward to this tasty looking soup. We used bone broth and added potatoes, some of our personal favorites.
can i use a chicken breast with bone in instead?
Yes, you can definitely use bone-in and will probably get much more flavor. Just make sure to shred the cooked chicken in a separate bowl to make sure no small piece of bone end up in the soup.
Cannot wait to amalgamate all of these wonderful ingredients. Sounds divine.
It really is divine. 🙂 Thanks for visiting!
I changed this up some based on the contents of my refrigerator. My chicken tenders were slightly frozen when I started, so I started on high (4 hr setting) for about an hour and half with the celery, carrots and onions. I used 8 cups of chicken stock and increased the spices accordingly. Then I added in a mixture of frozen peas and green beans (what I had) along with a drained and rinsed can of small white beans. Cooked on the 6 hr setting for about 3.5 hrs and found my chicken was very done (my fault, using thinner chicken tenders). At this point I added the zucchini as noodles (used my mandolin to slice) and set to warm. The spice mixture is very tasty and a nice change from our normal chicken soup! I served with a crusty Italian bread and everyone was happy.
SOOOOO YUMMY!!!
So glad you liked it!