Lots Of Veggies Crock Pot Chicken Soup Recipes

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SLOW COOKER CHICKEN AND VEGETABLE SOUP



Slow Cooker Chicken and Vegetable Soup image

Curry powder is the secret ingredient in this easy slow-cooked soup. It adds to the depth of flavor and turns the soup golden yellow. Be generous with the cheese!

Provided by Food Network Kitchen

Categories     appetizer

Time 8h15m

Yield 8 servings

Number Of Ingredients 12

3 bone-in, skin-on chicken breasts, skinned and excess fat trimmed (about 1 1/2 pounds)
4 cups low-sodium chicken broth
3 medium carrots, sliced into 1/4-inch-thick rounds
3 medium parsnips, sliced into 1/4-inch-thick half-moons
2 stalks celery, peeled and finely sliced
1 medium onion, chopped
1 2-inch piece Parmesan rind
1 teaspoon yellow curry powder
Kosher salt and freshly ground black pepper
1 cup frozen peas
1/2 cup loosely packed fresh dill fronds, chopped (about 1 small bunch)
Grated Parmesan and lemon, for serving

Steps:

  • Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.
  • Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.
  • Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.

Nutrition Facts : Calories 146 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 54 milligrams, Sodium 587 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams

LOTS OF VEGGIES CROCK POT CHICKEN SOUP



Lots of Veggies Crock Pot Chicken Soup image

This is a wonderful and healthy comfort soup! I whipped this together with ingredients already in my kitchen one cold and rainy Seattle Sunday. It turned out scrumptious, and it freezes well for a quick weekday dinner. This makes a very chunky veggie-intensive soup - if you want to go lighter on the veggies, then just omit some of the listed ones, such as the bag of frozen mixed veggies. I am cooking some right now in my crock pot and can't wait for it to be ready! Serve with fresh warm bread and enjoy!

Provided by Helping Hands

Categories     Chicken

Time 5h25m

Yield 6 serving(s)

Number Of Ingredients 18

6 cups cooked chicken, cut into bite-size pieces
1 large potato, cut into chunks
1 carrot, sliced
1 stalk celery, sliced
1 medium onion, quartered
1 cup frozen peas
0.5 (10 ounce) box frozen spinach, cooked in microwave for 2 minutes
8 ounces frozen mixed vegetables
7 chicken bouillon cubes, non-dissolved
8 cups water
1 tablespoon basil
1/2 tablespoon italian seasoning
1 1/2 teaspoons black pepper
1/2 teaspoon salt
3 -5 dashes seasoning salt
1 teaspoon Mrs. Dash seasoning mix, extra spicy seasoning blend
2 garlic cloves, minced
2 dashes hot sauce

Steps:

  • Place chicken in crock pot, followed by potatoes, then all other vegetables.
  • Add bouillon cubes and water and stir well.
  • Sprinkle with all spices and garlic.
  • Stir thoroughly.
  • Cook on low for 5-7 hours.

Nutrition Facts : Calories 362.6, Fat 10.6, SaturatedFat 2.9, Cholesterol 105.6, Sodium 1255.7, Carbohydrate 25.3, Fiber 5.7, Sugar 4.2, Protein 41.1

SLOW COOKER CHICKEN VEGETABLE SOUP



Slow Cooker Chicken Vegetable Soup image

As a mom to four busy children, this recipe is easy to prepare. All I have to do is throw everything into the slow cooker and relax while it's cooking. -Amanda West, Shelbyville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen corn
1-1/2 cups cubed red potatoes
1 medium onion, chopped
1 medium sweet red or yellow pepper, chopped
1 medium green pepper, chopped
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1 package (22 ounces) frozen grilled chicken breast strips
1-1/2 cups fresh baby spinach

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker., Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.

Nutrition Facts :

EASY SLOW COOKER CHICKEN SOUP



Easy Slow Cooker Chicken Soup image

Delicious and flavorful easy slow cooker chicken soup.

Provided by Tara Harrison

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 6h10m

Yield 6

Number Of Ingredients 8

2 cups water
1 (10.75 ounce) can condensed cream of mushroom soup
4 skinless, boneless chicken breast halves
1 onion, chopped
1 cup chopped celery
1 cup chopped carrots
3 small baby bell peppers, chopped
1 (1 ounce) package dry onion soup mix (such as Lipton®)

Steps:

  • Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker.
  • Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 13 g, Cholesterol 40.6 mg, Fat 4.8 g, Fiber 2 g, Protein 17.2 g, SaturatedFat 1.2 g, Sodium 809.5 mg, Sugar 4.2 g

SLOW COOKER CHICKEN VEGETABLE SOUP WITH EGG NOODLES



Slow Cooker Chicken Vegetable Soup with Egg Noodles image

Flavorful and low-fat chicken noodle soup made in the slow cooker with carrots, onion, green pepper, and tomatoes! Perfect for a winter warm-up.

Provided by Beanie76

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 7h45m

Yield 4

Number Of Ingredients 11

cooking spray
1 medium onion, chopped
2 medium boneless skinless chicken breasts, cut into 1-inch cubes
2 large carrots, chopped
2 stalks celery, sliced
1 green bell pepper, diced
1 teaspoon dried thyme
½ teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
2 cups chicken broth, or more as needed
2 ounces dried egg noodles

Steps:

  • Spray a skillet with cooking spray and heat over medium heat. Add chicken to skillet and cook, stirring frequently, about 4 minutes. Add onion and cook until chicken is browned and onion is slightly translucent, about 3 more minutes. Transfer to the slow cooker.
  • Add carrots, celery, bell pepper, thyme, and pepper to the slow cooker; mix to combine. Stir in diced tomatoes and enough chicken broth so vegetables are just covered with liquid.
  • Cover and cook on Low for 7 hours.
  • While the soup is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.
  • When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 20.7 g, Cholesterol 47.7 mg, Fat 1.9 g, Fiber 3.2 g, Protein 17.4 g, SaturatedFat 0.4 g, Sodium 892.9 mg, Sugar 7.1 g

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