Hearty Chicken Vegetable Soup Crock Pot
A comforting and nutritious crock pot chicken vegetable soup packed with tender chicken, fresh vegetables, and savory herbs. Perfect for an easy, hands-off meal that warms you up from the inside out.
- 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 corn kernels (fresh or frozen)
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons olive oil
1 bay leaf
Instructions
Lightly coat the bottom of the crock pot with 1 tablespoon of olive oil.
Add the diced carrots, celery, onion, potatoes, green beans, and corn to the crock pot.
Place the whole chicken breasts on top of the vegetables.
Add the minced garlic, dried thyme, dried parsley, dried rosemary, ground black pepper, salt, and bay leaf into the crock pot.
Pour the chicken broth evenly over all the ingredients.
Drizzle the remaining 1 tablespoon of olive oil over the top.
Cover the crock pot with the lid and cook on low for 6 hours, or until the chicken is fully cooked 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 well to combine.
Discard the bay leaf before serving.
Serve hot and enjoy your hearty chicken vegetable soup.