Description
A comforting and nutritious hearty chicken vegetable soup made effortlessly in the crock pot. Packed with tender chicken, fresh vegetables, and flavorful herbs, this slow-cooked soup is perfect for any day when you want a warm, satisfying meal.
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 black pepper
1 teaspoon salt
2 tablespoons olive oil
1 bay leaf
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, corn kernels, and minced garlic to the crock pot.
Place the whole chicken breasts on top of the vegetables in the crock pot.
Pour the chicken broth over the ingredients in the crock pot.
Add dried thyme, dried parsley, dried rosemary, black pepper, salt, and bay leaf to the crock pot.
Cover 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 to combine.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve warm.
- Prep Time: 15 minutes
- Cook Time: 6 hours