Crockpot Chicken Vegetable Soup Without Noodles
A noodle-free chicken soup with carrots, celery, green beans and potato in a savory broth. About 103 calories and 13 g protein per serving.
Crockpot Chicken Vegetable Soup Without Noodles
Course: SoupDifficulty: Easy8
servings20
minutes6
hoursA noodle-free chicken soup with carrots, celery, green beans and potato in a savory broth. About 103 calories and 13 g protein per serving.
Ingredients
1 1/2 lb boneless skinless chicken breasts
8 cups chicken broth
3 carrots, sliced
3 celery stalks, sliced
1 yellow onion, diced
2 cups green beans, cut in 1 inch pieces
1 large potato, diced
4 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Directions
- Add the onion, carrots, celery, green beans, potato and garlic to the slow cooker.
- Place the chicken breasts on top.
- Add the bay leaf, thyme, salt and pepper.
- Pour in the chicken broth.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- Remove the bay leaf.
- Lift out the chicken and shred it with two forks.
- Return the chicken to the soup and stir it through.
- Taste, season and divide into glass meal prep containers for the week.
Notes
- Add a handful of spinach in the last 10 minutes for color. Cool the soup before sealing the lids. It keeps 4 days in the fridge and freezes for 3 months. Leave a little headspace in each container if you plan to freeze.
Chicken Vegetable Soup without noodles
Without noodles, the vegetables carry the soup. Potato adds body, green beans add snap, and the broth stays clear. Shredding the chicken and returning it spreads it through every bowl.
It is light, but filling.
Swaps
Zucchini or cauliflower can replace the potato. Add spinach at the end. Use dried parsley if you lack thyme.
Do not add the green beans too early. They go gray.
Meal prep and freezing
Cool the soup before sealing. Leave headspace in containers so they do not crack in the freezer. It keeps four days in the fridge. Serve with crusty bread.
A good broth is the base here. Taste it before cooking and use a low sodium one if you plan to season at the end.
A mistake to skip
Dicing the potato too small. Small pieces dissolve in the broth and cloud the soup. Cut it into half-inch cubes so it holds its shape. Taste at the end and add salt in small pinches, because broths vary. Fresh parsley on top adds a clean finish, and a squeeze of lemon helps too.
Crockpot Chicken Vegetable Soup Without Noodles at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 12, led by boneless skinless chicken breasts, chicken broth, carrots, celery stalks
Tips for Crockpot Chicken Vegetable Soup Without Noodles
Add a handful of spinach in the last 10 minutes for color. Cool the soup before sealing the lids. It keeps 4 days in the fridge and freezes for 3 months. Leave a little headspace in each container if you plan to freeze.
Crockpot Chicken Vegetable Soup Without Noodles FAQ
How long does Crockpot Chicken Vegetable Soup Without Noodles take?
Crockpot Chicken Vegetable Soup Without Noodles takes 6 hours of cooking after 20 minutes of prep.
How many people does Crockpot Chicken Vegetable Soup Without Noodles serve?
This recipe makes 8 servings.
What do I need to make Crockpot Chicken Vegetable Soup Without Noodles?
12 ingredients, led by boneless skinless chicken breasts, chicken broth, carrots, celery stalks. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
