Chicken Vegetable Soup in a Slow Cooker
Hearty and healthy, this warming slow cooker chicken vegetable soup recipe can make the coldest day more cozy. It is quick to get together, and is a great way to use up left-over chicken, Bill likes dumplings so sometimes I put those in during the last half hour of cooking. If I don't make dumplings, I make a batch of cheese biscuits to serve with the soup.
How to make chicken vegetable soup?
A good chicken vegetable soup is really easy to make and allows you to improvise with spices, herbs and vegetable ingredients. With a slow cooker it couldn't be any easier. Pretty much add all the ingredients and let them cook. Things like potatoes, rice, barley, or pasta I delay putting in until the last hour as they would dissolve if added at the beginning.
Can I use raw chicken or does it have to be cooked?
Yes, raw chicken can be used. Just cut the pieces to size and add them right at the beginning. I also use left-over cooked chicken in my soups as it is a very economical way to make use of all your ingredients left over from other meals.
What flavorings can you use in chicken soup?
There are so many ways you can go when making a chicken soup from scratch. Any of the following are appropriate: basil, bay leaf, curry powder, garlic, marjoram, nutmeg, onions, paprika, parsley, rosemary, sage, and thyme. You can use dry herbs or fresh herbs, or for that matter any combination. A good rule of thumb is to use one third the amount of dried herbs for fresh herbs called for in a recipe.
What setting should I use on my slow cooker for my soup?
I start the slow cooker on the low setting and let it simmer for 6-7 hours. This allows the flavors to peak and blend. Then I turn it to high and add whatever pasta or rice or potatoes, the "dissolvables", and cook them on high for an hour checking occasionally for doneness.Print
Slow Cooker Chicken Vegetable Soup
Simple to make and a great way to use up left over veggies and chicken, your family will love this soup.
- Prep Time: 20 mins
- Cook Time: 8 hours
- Total Time: 8 hours 20 mins
- Yield: 8 1x
- Category: Slow Cooker Soup
- Cuisine: American
- 4 cups reduced-fat reduced-sodium chicken broth
- 2 - 3 cups cubed cooked chicken breast
- 1 cup frozen broccoli florets
- 1 cup canned white beans
- 2 celery ribs with leaves, chopped
- 1 med onion diced
- 1 cup sliced carrots
- ½ cup sliced mushrooms
- ½ cup red pepper, diced
- 1 cup potato cut in ½ inch cubes
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- ½ tsp. sage
- ½ tsp. thyme
- 1 teaspoon dried parsley flakes
- 2 bay leaves
- The directions for this couldn't be simpler. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.