Hearty Chicken Vegetable Soup Crock Pot
A comforting and nutritious crock pot chicken vegetable soup packed with tender chicken, fresh vegetables, and flavorful herbs. Perfect for an easy, hands-off meal that warms you up.
- 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
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen corn kernels
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt
1 bay leaf
2 tablespoons olive oil
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion, carrots, and celery to the skillet and sauté for 3-4 minutes until slightly softened.
Transfer the sautéed vegetables to the crock pot.
Add diced potatoes, green beans, frozen corn, minced garlic, dried thyme, dried parsley, dried rosemary, black pepper, salt, and bay leaf to the crock pot.
Place the whole chicken breasts on top of the vegetables in the crock pot.
Pour the chicken broth over all the ingredients.
Cover the crock pot 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.
Discard the bay leaf before serving.
Ladle the soup into bowls and serve hot.