A tasty small-batch chicken vegetable soup recipe for one made in a 2-quart crockpot. Just enough for a hearty dinner and a leftover for lunch the next. This soup is full of succulent chicken and fresh vegetables that you can be mixed and matched based on what's in season.
One of my favorites is this slow cooker chicken soup with vegetables! This one-pot soup recipe tastes amazing and I hope you love it also!
Is Chicken Soup good for a sore throat?
I leave the official answer to science, but this is one of my best soups for a sore throat. The soup is warm, soothing, and filled with healthy veggies and a flavorful broth. If you use a homemade chicken stock Grandma would be proud!
Ingredient Notes
- Chicken - Use boneless skinless chicken breast cutlets or chicken thighs. The dark meat chicken is also tasty but will increase the fat content of the soup. To speed up the cooking you can also prepare the soup using a precooked chicken.
- Vegetables - Onion, carrots, celery, green beans, and red peppers make this a hearty soup. You can mix and match vegetables based on what's in season or use your favorite frozen vegetables. Sometime I add spinach or cabbage.
- Tomatoes -Use "no salt added" canned diced tomatoes and add tomato paste to up the tomato flavor.
- Chicken broth- I use Better Than Bouillon and make it just a bit on the weak side, Canned low sodium chicken broth also works I suggest using one can and making up the difference with water.
- Seasoning- The salt and pepper are used to season the chicken and the Italian blend of herbs or an Herb de Provence takes the flavor up a notch.
Step By Step Recipe Directions
- Cut the chicken into cubes and season with salt and pepper. Place chicken in the bottom of a 2-quart slow cooker.
- Add the remaining ingredients except for the frozen green beans.
- Cover and cook on low for 5 hours. Add the frozen beans and continue cooking for an additional hour.
What to Serve with Chicken Vegetable Soup
Keep it simple and serve with homemade cornbread or for a heartier meal add a green salad and fresh crusty bread.
Alternate Cooking Method
The chicken vegetable soup cooks very well on the stovetop. Place all the ingredients in the dutch oven, I use my Le Creuset french oven for small-batch soups. Bring to a low boil, reduce heat and simmer for about 1.5 hours. If using frozen or canned green beans add them during the last 20 minutes of cooking.
Storing Leftovers
Store the leftover soup in a covered container in the refrigerator for up to two days.
Chicken and Vegetable Soup
A lovely Chicken vegetable Soup filled with delicious and flavorful seasoning.
Ingredients
- ¾ pound chicken breast, cut into cubes
- ½ cup onion chopped
- 2 carrots, sliced
- 1 celery rib, sliced
- 2 cups low sodium chicken broth
- 1 (14-ounce) can stewed tomatoes
- ½ red pepper, sliced thin
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning blend
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon garlic powder
- 1 cup green beans, frozen
Instructions
- Cut the chicken into cubes and season with salt and pepper.
Place chicken in the bottom of a 2-quart slow cooker. - Add the remaining ingredients except for the frozen green beans.
- Cover and cook on low for 5 hours.
- Add the frozen beans and continue cooking for an additional
one hour.
Notes
If using a precooked chicken; add halfway through cooking
if using fresh green beans add at the same time as the other ingredients.
Chicken thighs can be substituted, it will add additional flavor and also increase the fat content.
Nutrition Information:
Yield: 3 Serving Size: 2 cupsAmount Per Serving: Calories: 296Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 531mgCarbohydrates: 21gFiber: 5gSugar: 9gProtein: 42g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
Check out these slow cooker safety tips from USDA.
Thanks for coming! Let me know what you think or share a tip.