Slow Cooker Chicken Soup
Simple and cozy, this from-scratch Slow Cooker Chicken Soup is hearty and delicious! Loaded with tender shredded chicken and vegetables this couldn't get any easier to make in your crockpot!
Servings: 4
Ingredients
- 1 cup frozen chopped peppers and onions
- 1 cup frozen cut carrots
- ½ cup frozen corn
- 3 boneless skinless chicken breasts (can be frozen)
- 2-3 stalks of celery (diced)
- 32 ounces chicken broth
- 1 cup white wine (optional)
- 1 cup cooked rice (optional, add just prior to serving)
Instructions
- Combine frozen vegetables in the crock pot.1 cup frozen chopped peppers and onions, ½ cup frozen corn, 1 cup frozen cut carrots
- Place chicken breasts on top.3 boneless skinless chicken breasts
- Add the diced celery and chicken broth. If desired, add the optional wine. Set crock pot to LOW and cook all day.2-3 stalks of celery, 32 ounces chicken broth, 1 cup white wine
- Right before serving, remove the chicken and shred it with two forks.1 cup cooked rice
- Add the shredded chicken back into the soup. If desired, also add the optional cooked rice.
Notes
Prep Tips:
- No need to thaw the chicken first if using frozen chicken.
- Chicken thighs can be substituted for even more flavor and tenderness.
- Chop the celery ahead of time and store it in the refrigerator for an even faster morning prep.
- To reduce the cooking time, you can use leftover cooked chicken.
Variations:
- Swap in different frozen vegetables depending on what you have on hand.
- Use cooked pasta instead of rice if desired.
- Stir in a can of condensed cream of chicken soup near the end of cooking for a creamier version.
- Add a squeeze of fresh lemon juice and chopped parsley before serving to brighten the flavor.
Serving Suggestions:
- Serve warm with crusty bread, biscuits, or crackers.
- Pair with a simple green salad for an easy meal.
- Great for meal prep since the leftovers reheat well.
Storage:
- This soup tastes even better the next day after the flavors have had more time to blend together!
- Store covered in the refrigerator for up to 4 days.
- You can freeze cooled leftover soup in airtight containers for up to 3 months.
- To reheat, warm the soup on the stovetop or in the microwave until heated through.
Nutrition
Calories: 285kcal | Carbohydrates: 30g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 1010mg | Potassium: 751mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8470IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg
