Crock Pot Chicken Vegetable Soup
A hearty and healthy crock pot chicken vegetable soup packed with tender chicken, fresh vegetables, and flavorful herbs, perfect for an easy and comforting meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken breasts
4 cups low-sodium chicken broth
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the diced carrots, celery, onion, minced garlic, zucchini, green beans, frozen peas, and diced tomatoes with their juice on top of the chicken.
Pour the chicken broth over the ingredients in the crock pot.
Sprinkle the dried thyme, dried basil, dried oregano, black pepper, and salt evenly over the mixture.
Cover the crock pot with the lid and cook on low for 6 hours or until the chicken is cooked through and vegetables are tender.
Remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir to combine.
Stir in the chopped fresh parsley.
Taste the soup and adjust seasoning with additional salt and pepper if desired.
Serve hot.