Description
This comforting Crock Pot Chicken Vegetable Soup combines tender shredded chicken with diced carrots, potatoes, celery, and tomatoes, seasoned with garlic and onion powder for a hearty and easy-to-make meal. Slow-cooked for six hours, this soup is perfect for chilly days and effortless dinner planning.
Ingredients
Soup Ingredients
- 2 cups of chicken broth
- 1 cup of diced carrots
- 1 cup of diced potatoes
- 1 cup of diced celery
- 1 can of diced tomatoes
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt to taste
- Pepper to taste
- 1 cup of cooked shredded chicken
Instructions
- Add Ingredients: Add all ingredients including chicken broth, diced vegetables, diced tomatoes, seasonings, and shredded chicken into the crock pot.
- Mix: Stir the mixture gently to combine all the ingredients evenly inside the crock pot.
- Cook: Cover the crock pot and cook on low heat for 6 hours, allowing the flavors to meld and the vegetables to soften thoroughly.
- Season: After cooking, check the soup’s seasoning and adjust salt and pepper if necessary to taste.
- Serve: Ladle the hot soup into bowls and serve immediately for a warm, comforting meal.
Notes
- Using cooked shredded chicken speeds up preparation and makes this recipe perfect for using leftover chicken.
- You can substitute chicken broth with vegetable broth for a different flavor or if you prefer a lighter option.
- Feel free to add herbs like thyme or parsley during cooking for added aroma and flavor.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
