crockpot soup recipe
The Best crockpot soup recipe
My family adores it, especially the kids. They’ll eat it straight from the crockpot, and I swear they don’t even notice how much protein and fiber it has. It’s also great for special occasions—whether it’s a game night after a long week or a simple dinner on a lazy weekend. The flavors are rich but not heavy, and the texture is just right—creamy enough to coat the tongue but still light enough to feel fresh. And honestly? It’s one of those recipes that’s healthier than most takeout options, with all the nutrients from fresh ingredients and no added junk. No one ever guesses how easy it is to make, and that’s the best part.
Easy Crockpot Chicken and Vegetable Soup
A comforting and flavorful crockpot soup packed with tender chicken, fresh vegetables, and aromatic herbs. Perfect for a cozy meal!
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb chicken breasts, cut into bite-sized pieces
- 3 cups chopped carrots
- 3 cups chopped celery
- 3 cups chopped potatoes, diced
- 2 large onions, diced
- 4 cups chopped kale or spinach
- 2 cups chopped mushrooms
- 8 cups low-sodium chicken broth
- 1 (28 oz) can crushed tomatoes
- 3 cloves garlic, minced
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 bay leaf
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced bell peppers
- 1 cup diced zucchini
👨🍳Directions
-
1
In a large pot, combine chicken broth, crushed tomatoes, garlic, thyme, rosemary, black pepper, salt, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 5 minutes. -
2
Add chicken thighs and chicken breasts to the pot. Cover and let it simmer for 10 minutes. -
3
Transfer the pot contents to the crockpot. Stir in carrots, celery, potatoes, onions, and any optional vegetables (corn, bell peppers, zucchini). Mix well. -
4
Cover the crockpot and cook on LOW for 3 hours or on HIGH for 2 hours. Stir occasionally if using HIGH setting. -
5
Remove the bay leaf. Taste and adjust seasoning if needed. Stir in kale or spinach in the last 15 minutes of cooking to wilt it. -
6
Remove chicken from the crockpot using a slotted spoon. Shred or chop the chicken and return it to the soup. Stir in mushrooms if using. -
7
Let the soup sit for 5 minutes before serving. Taste and adjust salt and pepper if necessary.
🔧Equipment
- Crockpot
- Large cutting board
- Sharp knives
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
- Pot
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crockpot Chicken and Vegetable Soup Works
❓ Frequently Asked Questions About Crockpot Chicken and Vegetable Soup
1. What is the best type of crockpot to use for making soup?
The best type of crockpot for making soup is a stainless steel or enameled cast iron model. These materials are durable, heat-resistant, and won’t react with acidic ingredients, ensuring your soup stays flavorful. If you have a slow cooker with a digital timer, it’s also great for precise cooking times, especially for soups that require long, gentle simmering.
—
2. How do I prevent my crockpot soup from becoming too thick or watery?
To avoid a thick or watery soup, start with a good balance of liquid—about 4 cups for a 6-quart crockpot. If your recipe calls for broth, use low-sodium or homemade for better control. For thicker soup, add 1-2 tbsp cornstarch mixed with cold water, stir in, and cook for another 5-10 minutes. If it’s too thin, reduce heat slightly and let it simmer longer to evaporate excess liquid.
—
3. Can I make soup in a crockpot on low for a longer period, or should I use high?
For most soups, low heat is ideal—it allows flavors to meld slowly without burning. However, high heat works well for quick-cooking soups (like chili or minestrone) that need to simmer faster. If your soup has delicate ingredients (like mushrooms or veggies), low is safer to prevent overcooking. Always check the recipe, but a general rule is low for 6-8 hours, high for 3-4 hours.
—
4. What’s the best way to store leftover crockpot soup?
Store leftovers in airtight containers in the fridge for up to 4-5 days. For longer storage, freeze in portioned containers (leave 1-inch headspace) for up to 3 months. Thaw overnight in the fridge before reheating. To reheat, warm on low heat (stir occasionally) or microwave in 30-second bursts, stirring in between. Avoid boiling to maintain texture.
—
5. Can I add fresh herbs or spices after the soup is cooked?
Yes! Fresh herbs (like parsley, cilantro, or basil) and spices (like black pepper, cayenne, or garlic powder) taste best when added at the end to preserve their aroma and flavor. If using dried herbs, add them earlier (during the last 30 minutes of cooking). For a bright finish, sprinkle fresh herbs on top before serving.
