CrockPot Chicken Vegetable Soup
Cozy Up with Crockpot Chicken Vegetable Soup: The Perfect Comfort Food
Is there anything more comforting than a warm bowl of soup on a chilly day? This Crockpot Chicken Vegetable Soup is the ultimate easy dinner solution, packed with flavor and goodness. Forget spending hours stirring over the stove – simply toss the ingredients into your slow cooker and let it work its magic! This recipe is perfect for busy weeknights, meal prepping, or when you just need a little bit of comfort in a bowl.
This soup isn’t just easy; it’s also incredibly versatile. While we’ve leaned into American and Italian-inspired flavors with oregano and basil, feel free to adapt it to your taste! Add a pinch of red pepper flakes for a little heat, swap the carrots for sweet potatoes, or throw in some spinach or kale during the last 30 minutes of cooking for an extra boost of nutrients.
Why You’ll Love This Recipe:
- Effortless: Seriously, it’s dump-and-go! Minimal prep time and maximum flavor.
- Healthy & Hearty: Packed with protein, vegetables, and delicious broth.
- Family-Friendly: A guaranteed crowd-pleaser for all ages.
- Versatile: Easily customizable to your preferences.
- Makes 6 Servings: Perfect for meal prepping or feeding a hungry family.
Tips for the Best Soup:
- Don’t overfill your crockpot: Leave about an inch of space at the top to prevent spills.
- Use quality chicken broth: This makes a big difference in the overall flavor of the soup.
- Shred the chicken while it’s still warm: This makes it easier to shred and keeps it moist.
- Adjust seasoning to taste: Feel free to add more salt, pepper, or herbs as needed.
Frequently Asked Questions:
Q: Can I use chicken thighs instead of breasts?
A: Yes, absolutely! Chicken thighs will result in a richer, more flavorful soup. You may need to trim any excess fat.
Q: Can I add other vegetables?
A: Definitely! Feel free to add potatoes, green beans, corn, or any other vegetables you enjoy.
Q: Can I make this soup ahead of time?
A: Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the texture of the vegetables may change slightly. It’s best to freeze the soup without any pasta or rice.
Q: What if I don’t have dried oregano and basil?
A: You can substitute with 1 teaspoon of Italian seasoning.
Get ready to enjoy a bowl of pure comfort! This Crockpot Chicken Vegetable Soup is a weeknight winner that the whole family will love.
Crockpot Chicken Vegetable Soup
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks diced
- 28 oz crushed tomatoes
- 6 cups chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place chicken breasts in the crockpot.
- Add diced onion, carrots, and celery to the crockpot.
- Pour in crushed tomatoes and chicken broth.
- Add oregano, basil, salt, and pepper.
- Cook on low for 6 hours or on high for 3 hours.
- Shred the chicken with two forks.
- Serve and enjoy!
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