Chicken Vegetable Crock-Pot Soup
A hearty, flavorful chicken vegetable soup cooked slowly in a crock-pot, perfect for cozy family dinners and packed with tender chicken, vegetables, and savory broth.
Ingredients
- 3 cups chicken broth ⓘ
- 2 small onions, chopped ⓘ
- 3 ribs celery, sliced ⓘ
- 2 carrots, thinly sliced ⓘ
- 1 (16 oz.) can tomatoes with juice
- 1 teaspoon black pepper ⓘ
- Egg noodles (optional) ⓘ
- 1 (10 oz.) package frozen mixed vegetables ⓘ
- 2 cups cooked chicken, cut-up ⓘ
- 1 teaspoon chicken bouillon ⓘ
- 1 tablespoon Accent (optional) ⓘ
Instructions
- Put all ingredients into the crock-pot.
- Mix well to combine.
- Set the crock-pot on low heat.
- Cook the soup all day, stirring occasionally.
- Add more broth if the soup seems too dense.
- Cook egg noodles separately and add just before serving.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of store-bought. You can substitute the frozen mixed vegetables with fresh veggies like zucchini or bell peppers if they're in season. If you prefer a thicker soup, add a tablespoon of cornstarch mixed with water towards the end of cooking. For a twist, try including Italian seasoning or a splash of lemon juice for brightness.
Serving Suggestions
Serve the soup hot, garnished with fresh parsley or grated Parmesan cheese for added flavor. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving it alongside egg noodles or a slice of garlic bread. This recipe is also perfect for meal prep, making it a go-to for busy weeknights.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat or microwave in short intervals, stirring frequently to ensure even heating. If the soup thickens too much after refrigeration, add a splash of chicken broth or water to loosen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Vegetable Crock-Pot Soup contains roughly 395 calories, with 12g protein, 89g carbohydrates, and 3g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (100% of the Daily Value), and potassium (55% of the Daily Value). Note that it is relatively high in sodium, at 1207mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked chicken?
Yes, you can use raw chicken by adding it to the crock-pot at the beginning of cooking. Ensure it cooks thoroughly before serving. Use a meat thermometer to check that it reaches an internal temperature of 165°F. This method will infuse the broth with even more flavor as the chicken cooks.
How can I make this soup gluten-free?
To make the soup gluten-free, omit the egg noodles or substitute them with gluten-free pasta. Ensure your chicken broth is certified gluten-free, and check that any canned ingredients, like tomatoes and mixed vegetables, don't contain gluten. This way, you can enjoy the flavors without the gluten.
Can I freeze this soup for later?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stovetop or microwave. Consider making a large batch for easy meals later.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).