This is 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 mix and match based on what’s in season.

bowlof slow cooker chicken vegetable soup inblue rimmed bowl.

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, too!

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. It is warm, soothing, and filled with healthy veggies and a flavorful broth. If you use homemade chicken stock, Grandma would be proud!

Ingredient Notes

onions, celery canned tomatoes, red pepper, green beans, seasonings and chicken measure out for chicken vegetable sopup.
  • Chicken – Use boneless skinless chicken breast cutlets or chicken thighs. The dark meat chicken is also tasty but will increase the soup’s fat content. To speed up the cooking, you can also prepare the soup using 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. Sometimes, I add spinach or cabbage.
  • Tomatoes -Use “no salt added” canned diced tomatoes and add tomato paste to increase the 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

  1. Cut the chicken into cubes and season with salt and pepper. Place chicken in the bottom of a 2-quart slow cooker.
  2. Add the remaining ingredients except for the frozen green beans.  
  3. Cover and cook on low for 5 hours.  Add the frozen beans and continue cooking for an additional hour.
chicken vegetable soup cooking in 3-quart slow cooker.
Slow cooker chicken vegetable soup ingredients are cooked in a 3-quart slow cooker.

What to Serve with Chicken Vegetable Soup

Keep it simple and serve with homemade cornbread. For a heartier meal, add a green salad and fresh crusty bread.

closeupof bowl of chicken vegetable soupon pink linen napkin.

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.

small chicken vegetable soup cooking in pLe Crueset pot on stovetop.
Chicken vegetable soup ingredients are cooked on the stovetop.

Storing Leftovers

Store the leftover soup in a covered container in the refrigerator for up to two days.

What else can I make in my small slow cooker?

Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow “A Weekend Cook” on Pinterest and my Facebook page.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from A Weekend Cook®.

close up of bowl of chicken vegetable soup on pink linen napkin.

Chicken and Vegetable Soup

A lovely Chicken vegetable Soup filled with delicious and flavorful seasoning.
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6 cups
Calories: 296kcal
Author:Sydney Dawes

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

Serving: 2cups | Calories: 296kcal | Carbohydrates: 21g | Protein: 42g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 96mg | Sodium: 531mg | Fiber: 5g | Sugar: 9g
Tried this Recipe? Pin it for Later!Mention @AWeekendCook or tag #aweekendcook!

Check out these slow cooker safety tips from USDA.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating