Slow Cooker Chicken Soup with vegetables, a delicious healthy soup that is low carb, high protein, gluten free, low cal, and, most importantly, ridiculously easy to make. A light chicken soup is all we need after those heavy dishes we had during the festive season.
A very Happy New Year to you all! I wish you a fabulous 2019! With lots and lots of yummy food. Wouldn’t it be nice to be able to eat to your heart’s content without putting on weight at all? One can only dream, right?
Anyway, if you are trying to stick to those New Year’s Resolutions and lose those extra kilos you put on during the festive season, I’ve got you covered. How about a super healthy chicken soup that requires minimal prep, and you can just dump in the slow cooker, and forget about it till it’s ready?
Crock Pot must be the invention of the century, if you ask me. It’s a life-saver not only for working families who can come back home to a hot meal, but also for stay-at-home mums who have their hands tied by little bundles of joy.
And if you want to cook meat that simply melts in the mouth, the slow cooker is definitely one kitchen appliance you must have. The very basic ones are super affordable nowadays, and so worth every single pence. If you haven’t got one, I really recommend it.
How to make the best slow cooker chicken soup?
To make this slow cooker chicken vegetable soup, all you have to do is peel and chop the vegetables, put them in the slow cooker, add the chicken breasts, chicken broth, seasoning and herbs, and wait for the magic to happen.
How simple is that? If you cook it on low, the soup will be ready in about 6-7 hours, depending on how tender you like the veggies, otherwise on high should be ready in about 3-4 hours.
Surprisingly, the chicken cooks a lot quicker than the vegetables, even if you don’t cut it in pieces. If you want them extra soft, leave the soup to cook for longer.
The amount of chicken broth used depends entirely on how thick you like the soup. I like mine less dense, so I used 5 cups, but you can cut down to 4 if you like a thicker soup.
If you want to add any carbs, like noodles, pasta or rice, you can add them after the 6 hours once everything is cooked, and set the slow cooker on high for about 30 to 45 minutes, that should do.
What vegetables to use with the slow cooker chicken soup?
You can pretty much add any vegetables you have, soups or stews are usually my kind of dishes when I have lots of vegetables left in the fridge and have no idea what to do with them.
Onions and carrots tend to be the basic veggies we all love to use, but celery, green beans, peas or peppers can be added too.
And what I like about the slow cooker is that the flavours are so deep, and the vegetables keep their shape nicely, where cooked on the hob they tend to mush if cooked for too long.
Be careful though how much liquid you use with the dishes cooked in the slow cooker, as it does not evaporate as much as in a dish cooked on the hob.
If you’ve liked my SLOW COOKER CHICKEN SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Slow Cooker Chicken Soup, a delicious healthy soup that is low carb, high protein, gluten free, and, most importantly, ridiculously easy to make. A light chicken soup it's all we need after those heavy dishes we had during the festive season.
- 3 chicken breasts
- 3 carrots
- 1 parsnip
- 1/2 cup halved brussels sprouts
- 1 onion
- 5 cups chicken stock (broth)
- 2 tbsp tomato puree
- 3 bay leaves
- 1 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- finely chopped parsley to garnish
Peel and cut the onion, carrots and parsnip, and add them to the slow cooker, together with the chicken breasts, chicken stock, seasoning and herbs.
Set the slow cooker on low, and cook for 7 hours until the meat and vegetables are tender. The soup should be ready in 3-4 hours on high.
Remove the chicken breasts, and use two forks to shred them, then place them back into the slow cooker, together with the tomato puree.
Check it it needs any more salt or pepper, then cook for a further 15 minutes.
Serve hot with finely chopped parsley.