Description
A hearty and healthy crock pot chicken vegetable soup packed with tender chicken, fresh vegetables, and flavorful herbs. Perfect for an easy weeknight meal or comforting lunch.
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 cloves garlic, minced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen corn kernels
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
Instructions
Place the chicken breasts at the bottom of the crock pot.
Add the diced carrots, celery, onion, minced garlic, zucchini, green beans, and frozen corn on top of the chicken.
Pour the chicken broth over the ingredients in the crock pot.
Sprinkle the dried thyme, dried parsley, dried oregano, salt, and black pepper evenly over the vegetables and chicken.
Add the 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 hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours