Slow Cooker Garden Harvest Chicken Soup Recipes

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SLOW-COOKER GARDEN HARVEST CHICKEN SOUP



Slow-Cooker Garden Harvest Chicken Soup image

Bring more flavor, color and nutrition to typical chicken soup by adding potatoes, broccoli and squash.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 8h45m

Yield 6

Number Of Ingredients 9

1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 teaspoon peppered seasoned salt
2 medium unpeeled red potatoes, cut into 1/2-inch pieces (2 cups)
2 medium carrots, sliced (1 cup)
1 medium onion, coarsely chopped (1/2 cup)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 cups small broccoli flowerets
1 medium yellow summer squash, coarsely chopped (1 1/2 cups)
2 tablespoons chopped fresh basil leaves

Steps:

  • Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with peppered seasoned salt. Cook 6 to 8 minutes, stirring occasionally, until brown.
  • Mix chicken and remaining ingredients except broccoli, squash and basil in 3 1/2- to 4-quart slow cooker.
  • Cover and cook on Low heat setting 7 to 8 hours.
  • Stir in broccoli, squash and basil. Increase heat setting to High. Cover and cook 15 to 20 minutes or until vegetables are tender.

Nutrition Facts : Calories 210, Carbohydrate 16 g, Cholesterol 45 mg, Fiber 4 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 3 g, TransFat 0 g

HARVEST CHICKEN SOUP



Harvest Chicken Soup image

I like reading cookbooks and finding new twists to traditional recipe. This hearty soup is made with a colorful and tasty mix of vegetables and avocados. Spending time in the kitchen has kept me busy after retiring some years ago.-Bob & Georgia Crabb, Scio, Oregon

Provided by Taste of Home

Categories     Lunch

Time 2h55m

Yield 8-10 servings (2-1/4 quarts).

Number Of Ingredients 12

3 medium onions
3 bone-in chicken breast halves, skin removed
4 cups water
3 celery ribs, halved
1 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium carrots, thinly sliced
4 teaspoons chicken bouillon granules
1 small zucchini, halved and thinly sliced
1 cup frozen peas
1 avocado, peeled and sliced

Steps:

  • Chop one onion; set aside. Quarter the other two; place in a Dutch oven with the chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until the chicken and vegetables are tender. Remove the chicken; set aside. Discard celery and onion. , To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender. , Debone and cube chicken; add to soup with zucchini and peas. Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 684mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.

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

GRANDPA'S GARDEN CHICKEN SOUP



Grandpa's Garden Chicken Soup image

Grandpa sends me veggies from his huge garden every year and I use 'em for this soup, which has been called 'the best soup I've ever eaten' by friends. It's pretty unstructured and can change to meet your personal tastes. It's basically a chicken veggie soup; it's the FRESH veggies that make it the best. I just throw stuff in until it looks and tastes the way I want it to. It's also GREAT if you're sick; I swear it'll cure what ails ya! YUM! The longer you SLOWLY cook the soup, the more flavorful it becomes. I often eat a bowl while it's simmering 'cause I can't wait.

Provided by SRF0079

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

Time 2h

Yield 12

Number Of Ingredients 17

1 whole chicken, quartered
water, to cover
½ large onion, chopped
1 stalk celery with leaves, cut into chunks
3 cubes chicken bouillon
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 tablespoon chopped garlic
1 pinch salt and ground black pepper to taste
2 Yukon Gold potatoes, diced
2 kohlrabi bulbs, peeled and diced
2 carrots, sliced
1 large turnip, diced
½ medium head cabbage, chopped
2 ears sweet corn, cut from cob
4 ounces fresh green beans, trimmed
1 tomato, chopped

Steps:

  • Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
  • Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
  • Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 15.5 g, Cholesterol 49.9 mg, Fat 8.5 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 2.3 g, Sodium 376.2 mg, Sugar 4.6 g

SLOW COOKER CHICKEN SOUP



Slow cooker chicken soup image

Pop the ingredients for this chicken soup into the slow cooker in the morning, and it will be ready by dinner time. Add noodles at the end, if you like

Provided by Esther Clark

Categories     Lunch, Soup, Supper

Time 8h15m

Yield Serves 6-8

Number Of Ingredients 10

1 onion , finely chopped
2 celery sticks, finely chopped
2 carrots , chopped into 1.5cm pieces
2 leeks , halved and sliced
1 bay leaf and 3 thyme sprigs, tied together
1 whole medium chicken (about 1.4kg)
2l chicken stock
1 lemon , juiced
½ small bunch of dill or parsley, finely chopped
crusty bread , to serve (optional)

Steps:

  • Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.
  • Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.
  • Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.

Nutrition Facts : Calories 352 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium

GARDEN HARVEST SOUP



Garden Harvest Soup image

Make and share this Garden Harvest Soup recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 quarts chicken broth
1 cup green beans
1 cup sliced onion
1 cup sliced zucchini
1 cup sliced summer squash
3/4 cup sliced carrot
3/4 cup sliced red bell pepper
3/4 cup sliced yellow bell pepper
1/2 cup whole kernel corn
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/3 cup milk
salt and pepper

Steps:

  • Combine all ingredients except milk, salt and pepper in a slow cooker.
  • Cover and cook on high 4-6 hours, adding milk during last 10 minutes.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 93.8, Fat 2.1, SaturatedFat 0.7, Cholesterol 1.9, Sodium 689.5, Carbohydrate 13.1, Fiber 2.7, Sugar 5.1, Protein 6.6

SLOW-COOKER LEMONY CHICKEN SOUP



Slow-Cooker Lemony Chicken Soup image

This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock. Stock concentrate paste like Better Than Bouillon is particularly good because it is natural-tasting, cost-effective and keeps in the fridge for a very long time. (Check the jar for how to reconstitute the paste. For this soup, no need to use boiling water; tap water works fine.) This recipe is flexible: If peas and asparagus aren't available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 7h30m

Yield 4 to 6 servings

Number Of Ingredients 14

6 cups chicken stock or broth
1 1/4 pounds boneless, skinless chicken thighs
2 leeks, white and light green parts only, halved lengthwise then thinly sliced crosswise (about 2 cups)
2 carrots, sliced about 1/2-inch thick
2 celery stalks, sliced about 1/2-inch thick
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/2 teaspoon onion powder
Black pepper and kosher salt
1 lemon, juiced (2 to 3 tablespoons)
1 cup sliced asparagus (about 12 ounces, trimmed and sliced 1/2-inch thick)
1 cup fresh or frozen peas
9 ounces refrigerated spinach-cheese tortellini (optional; see Tip)
1/2 cup chopped soft fresh herbs, such as dill, mint, tarragon, parsley, chives or a mixture

Steps:

  • In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
  • Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.

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