Healthy Crockpot Chicken & Veggie Soup – Big Batch Comfort

Chef Emma here, and this recipe was born on one of those January mornings when everyone in the house was recovering from winter colds, the fridge needed cleaning out, and I desperately wanted something warm, nourishing, and effortless.

I pulled out my trusty crockpot, tossed in chicken, every vegetable I could find, some herbs, and chicken broth, then let it simmer all day while we rested and recovered. By dinnertime, the house smelled like a healing hug, and when I ladled out that first bowl of steaming, veggie-packed soup, I knew I’d created something special.

This healthy crockpot chicken and veggie soup has become our family’s ultimate wellness meal—the one we turn to when we’re under the weather, when we need to use up produce before it goes bad, or when we just want something wholesome and comforting that practically makes itself.

It’s loaded with tender chicken, colorful vegetables, and a flavorful broth that’s light yet incredibly satisfying. My kids actually ask for seconds of the vegetables (which never happens!), and my husband loves taking containers to work for healthy, filling lunches.

Healthy Crockpot Chicken & Veggie Soup – Big Batch Comfort

A nourishing big-batch crockpot soup loaded with tender chicken, colorful vegetables, and healing broth. Perfect for meal prep, freezing, and busy weeknights!

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Servings: 10 servings

Ingredients Equipment Method Notes

Ingredients

  

• For the Soup Base:
• – 1½ pounds boneless skinless chicken breasts or thighs
• – 8 cups low-sodium chicken broth two 32-oz containers
• – 1 can 28 oz crushed tomatoes or diced tomatoes with juice
• – 1 large yellow onion diced
• – 4 large carrots peeled and sliced (about 2 cups)
• – 4 celery ribs sliced (about 1½ cups)
• – 3 medium zucchini diced (about 3 cups)
• – 1 red bell pepper diced (optional)
• – 4 cloves garlic minced
• – 2 bay leaves
• For the Seasonings:
• – 2 teaspoons Italian seasoning
• – 1 teaspoon dried thyme
• – 1 teaspoon dried oregano
• – 1 teaspoon smoked paprika optional
• – 1½ teaspoons kosher salt start with 1 tsp
• – ½ teaspoon black pepper
• – ¼ teaspoon red pepper flakes optional
• Optional Add-Ins:
• – 2 cups fresh spinach or kale add last 30 minutes
• – 1 can 15 oz white beans or chickpeas drained and rinsed
• – 1 cup frozen corn kernels add last hour
• – 1 cup frozen green beans add last hour
• – 2 medium potatoes diced
• – 1 tablespoon lemon juice at the end

Equipment

• – Large slow cooker (6-7 quart)
• – Cutting board and knife
• – Measuring cups and spoons
• – Large spoon or ladle
• – Storage containers
• – Two forks for shredding

Method

 

1. Dice onion, peel and slice carrots, slice celery, dice zucchini and bell pepper, and mince garlic.
2. Place chicken breasts or thighs (whole) in bottom of slow cooker. Layer all vegetables on top: onions, carrots, celery, zucchini, bell pepper, and garlic.
3. Pour chicken broth and crushed tomatoes over everything. Add Italian seasoning, thyme, oregano, smoked paprika if using, salt, pepper, red pepper flakes if using, and bay leaves. Stir gently.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is cooked through and vegetables are tender.
5. About 30 minutes before serving, remove chicken and shred with two forks. Return shredded chicken to soup and stir.
6. If using spinach, kale, corn, or green beans, add during last 30 minutes of cooking.
7. Remove bay leaves. Taste and adjust salt, pepper, or add lemon juice to brighten flavors.
8. Ladle into bowls and garnish with herbs or Parmesan. Serve with crusty bread if desired.

Notes

– Use low-sodium broth so you can control salt levels
– Add zucchini last 2 hours if cooking 8+ hours to prevent mushiness
– Frozen mixed vegetables work great
– Chicken thighs stay moister than breasts
– Add cooked pasta/rice when serving, not during cooking
– Store up to 5 days refrigerated or 3 months frozen
– Soup freezes beautifully in portion sizes

What makes this healthy crockpot recipe truly magical is how forgiving and flexible it is. You can use whatever vegetables you have on hand, substitute frozen veggies if fresh aren’t available, and adjust the seasonings to your family’s taste. The crockpot does all the work, developing deep flavors while you go about your day. This big-batch version makes 10-12 servings, perfect for feeding a crowd, meal prepping for the week, or freezing for future busy nights. Whether you’re a crockpot dinners enthusiast or just looking for healthy dinner recipes that actually taste good, this vegetable-packed soup delivers every single time.

Summary

Healthy Crockpot Chicken & Veggie Soup features boneless chicken breast or thighs, carrots, celery, zucchini, tomatoes, and your choice of additional vegetables, all slow-cooked in a seasoned chicken broth until tender and flavorful. This big batch recipe takes just 15 minutes of prep and cooks for 6-8 hours on low.

Perfect for meal prep, freezer stocking, or feeding a family throughout the week, this soup serves 10-12 people and is naturally gluten-free, dairy-free, and can be made low-carb. Each serving is packed with protein, fiber, and vitamins while staying under 200 calories.

Equipment

You’ll need just a few basic tools:

• Large slow cooker – 6-7 quart capacity for big batch
• Cutting board and knife – For chopping vegetables
• Measuring cups and spoons – For accurate measurements
• Large spoon or ladle – For serving
• Storage containers – For meal prep and freezing
• Two forks – For shredding chicken

Ingredients

For the Soup Base:

• 1½ pounds boneless, skinless chicken breasts or thighs
• 8 cups low-sodium chicken broth (two 32-oz containers)
• 1 can (28 oz) crushed tomatoes or diced tomatoes with juice
• 1 large yellow onion, diced
• 4 large carrots, peeled and sliced (about 2 cups)
• 4 celery ribs, sliced (about 1½ cups)
• 3 medium zucchini, diced (about 3 cups)
• 1 red bell pepper, diced (optional but adds color)
• 4 cloves garlic, minced
• 2 bay leaves

For the Seasonings:

• 2 teaspoons Italian seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika (optional, for depth)
• 1½ teaspoons kosher salt (start with 1 tsp, adjust at end)
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for mild heat)

Optional Add-Ins:

• 2 cups fresh spinach or kale (add last 30 minutes)
• 1 can (15 oz) white beans or chickpeas, drained and rinsed
• 1 cup frozen corn kernels (add last hour)
• 1 cup frozen green beans (add last hour)
• 2 medium potatoes, diced (if you want it heartier)
• 1 tablespoon lemon juice (brightens flavor at the end)

For Serving (Optional):

• Fresh parsley or basil, chopped
• Grated Parmesan cheese
• Crusty bread or dinner rolls
• Lemon wedges

Directions

Step 1: Prep Your Vegetables

Dice the onion, peel and slice the carrots, slice the celery, dice the zucchini and bell pepper, and mince the garlic. Don’t worry about being too precise—rustic cuts work perfectly for this soup! The beauty of crockpot cooking is that everything becomes tender regardless.

Step 2: Layer Ingredients in Crockpot

Add the chicken breasts (or thighs) to the bottom of your slow cooker—they can go in whole, no need to cut them first. Layer all the chopped vegetables on top: onions, carrots, celery, zucchini, bell pepper, and garlic.

Step 3: Add Liquids and Seasonings

Pour the chicken broth and crushed tomatoes over everything. Add the Italian seasoning, thyme, oregano, smoked paprika if using, salt, pepper, red pepper flakes if using, and tuck in the bay leaves. Give everything a gentle stir to distribute the seasonings, though the vegetables don’t need to be submerged—they’ll release moisture as they cook.

Step 4: Set and Forget

Place the lid on your crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The soup is done when the chicken is cooked through and shreds easily, and the vegetables are tender. The longer cooking time on low develops richer, deeper flavors.

Step 5: Shred the Chicken

About 30 minutes before serving, carefully remove the chicken from the crockpot using tongs or a slotted spoon. Place it on a cutting board and shred it using two forks. The chicken should be so tender it practically falls apart! Return the shredded chicken to the soup and stir gently.

Step 6: Add Final Vegetables (If Using)

If you’re adding spinach, kale, corn, or green beans, stir them in during the last 30 minutes of cooking. Frozen vegetables will thaw and heat through quickly. Fresh greens will wilt in just 10-15 minutes.

Step 7: Final Seasoning

Remove and discard the bay leaves. Taste the soup and adjust seasonings—add more salt, pepper, or a squeeze of fresh lemon juice to brighten all the flavors. The lemon juice is optional but really makes the soup pop!

Step 8: Serve and Enjoy

Ladle the hot soup into bowls and garnish with fresh herbs, a sprinkle of Parmesan cheese, or a drizzle of olive oil if desired. Serve with crusty bread for dipping, or enjoy it on its own as a light, healthy meal. Store leftovers promptly for meal prep or freeze for later!

Tips and Variations

Chef Emma’s Pro Tips:

• Use low-sodium broth: You can always add salt, but you can’t take it away—start conservative
• Don’t overcook zucchini: If you’re cooking for 8+ hours, add zucchini during the last 2 hours to prevent mushiness
• Frozen veggies work: A 16-oz bag of frozen mixed vegetables is a great shortcut
• Chicken thighs stay moister: If you prefer dark meat, thighs won’t dry out as easily as breasts
• Make it heartier: Add cooked pasta, rice, or quinoa when serving (not during cooking or it’ll get mushy)
• Boost umami: Add 1 tablespoon tomato paste or a Parmesan rind during cooking for deeper flavor
• Batch prep veggies: Chop all vegetables the night before and store in the fridge for even easier morning assembly

Delicious Variations:

• Tuscan Style: Add white beans, spinach, and Italian sausage (cooked separately)
• Mexican Chicken Soup: Use cumin, chili powder, corn, black beans, and top with avocado and cilantro
• Asian-Inspired: Use ginger, soy sauce, bok choy, and mushrooms; finish with sesame oil
• Lemon Herb: Add extra lemon juice and fresh dill for bright, Mediterranean flavors
• Creamy Version: Stir in ½ cup light cream or coconut milk during the last 15 minutes
• Noodle Soup: Add cooked egg noodles or pasta just before serving
• Low-Carb/Keto: Skip potatoes and add extra zucchini, cauliflower, or cabbage
• Turkey Swap: Use leftover turkey instead of chicken for post-holiday meals
• Vegetarian Option: Omit chicken and use vegetable broth; double the beans

Serving Suggestions:

• Crusty whole-grain bread or garlic bread
• Simple side salad with vinaigrette
• Grilled cheese sandwiches for dunking
• Oyster crackers or saltines
• Serve over cooked rice, quinoa, or cauliflower rice
• Top with croutons for crunch

Storage and Reheating:

• Refrigerator: Store in airtight containers for up to 5 days
• Freezer: Freeze in portion-sized containers or freezer bags for up to 3 months (soup freezes beautifully!)
• Reheating: Reheat on stovetop over medium heat or microwave in 2-minute intervals, stirring between
• Meal Prep: Portion into individual containers for grab-and-go lunches throughout the week
• Freezer Tips: Leave 1 inch of headspace in containers for expansion; label with date and contents
• Thawing: Thaw overnight in refrigerator or reheat from frozen in a pot with a splash of extra broth

Nutrition Facts

Note: Nutrition facts are estimates based on standard ingredients. Values will vary based on specific brands, optional add-ins, and portion sizes.

Nutritional Highlights

This Healthy Crockpot Chicken & Veggie Soup is a nutritional powerhouse, delivering 20 grams of lean protein per serving while staying under 170 calories! The chicken provides complete protein with all essential amino acids needed for muscle repair, immune function, and overall health. The incredible variety of vegetables contributes vitamins, minerals, antioxidants, and 4 grams of fiber per serving.

Carrots and bell peppers are loaded with beta-carotene (vitamin A), which converts to vitamin A in your body and supports healthy vision, immune function, and skin. The tomatoes provide lycopene, a powerful antioxidant linked to heart health and cancer prevention. Zucchini and celery add hydration, potassium for blood pressure regulation, and additional fiber for digestive health. The garlic and herbs contribute anti-inflammatory compounds and immune-boosting properties.

This soup is naturally low in fat and calories while being incredibly filling thanks to the high protein and fiber content. The vegetables provide complex carbohydrates that digest slowly, preventing blood sugar spikes and keeping you satisfied for hours. If you add leafy greens like spinach or kale, you’ll boost the iron, calcium, and vitamin K content even further.

Dietitian Tips

• Increase protein: Add white beans or chickpeas for plant-based protein and extra fiber
• Boost nutrients: Add dark leafy greens like kale or Swiss chard for calcium, iron, and vitamin K
• Reduce sodium: Use homemade or no-sodium broth and fresh herbs instead of dried for lower sodium
• Add healthy fats: Drizzle with extra virgin olive oil before serving to help absorb fat-soluble vitamins
• Make it filling: Add quinoa, brown rice, or whole-grain pasta for complex carbs and sustained energy
• Portion awareness: This soup is so low in calories you can enjoy a generous bowl guilt-free
• Hydration bonus: Soup’s high water content helps with hydration, especially important during cold season

FAQs

Can I use frozen chicken instead of fresh?
Yes! You can add frozen chicken breasts or thighs directly to the crockpot without thawing. Just increase cooking time by 1-2 hours on low. The chicken will thaw and cook safely in the hot broth.

What vegetables can I substitute or add?
This soup is incredibly flexible! Try adding mushrooms, sweet potatoes, butternut squash, green beans, cabbage, cauliflower, or parsnips. Avoid delicate vegetables like asparagus or peas unless you add them during the last 30 minutes.

Why is my soup watery/bland?
If your soup is watery, you likely added too much broth or used vegetables that released a lot of water. To fix it, remove the lid during the last hour to let excess liquid evaporate, or add tomato paste for thickness and depth. Always taste and adjust salt and seasonings at the end—slow cooking mutes flavors.

Can I make this soup in the Instant Pot instead?
Absolutely! Use the sauté function to soften onions and garlic first, then add all ingredients and cook on high pressure for 15 minutes. Natural release for 10 minutes, then quick release. Shred chicken and adjust seasonings before serving.

How do I prevent vegetables from getting mushy?
Cut denser vegetables like carrots and celery into larger chunks so they don’t overcook. Add delicate vegetables like zucchini during the last 2 hours of cooking. Avoid overcooking—6 hours on low is usually perfect for tender-crisp vegetables.

Is this soup good for weight loss?
Yes! At just 165 calories per generous serving with 20g protein and 4g fiber, this soup is very filling and satisfying while being naturally low in fat and calories. It’s perfect for healthy eating plans and provides tons of nutrition.

Can I double the recipe?
Yes, but you’ll need a very large (8-10 quart) slow cooker. Alternatively, make two batches or cook in a large stockpot on the stove. This soup freezes so well that making extra is always a good idea!

Conclusion

This Healthy Crockpot Chicken & Veggie Soup is the ultimate set-it-and-forget-it meal—wholesome, nourishing, and packed with vegetables, lean protein, and comforting flavors that make healthy eating feel indulgent. It’s the kind of crockpot dinner that makes busy weeknights easier, helps you eat more vegetables without even trying, and fills your home with the most amazing aromas.

Whether you’re meal prepping for the week, recovering from winter colds, using up produce, or just want a big batch of soup ready in the freezer for those inevitable crazy nights, this recipe delivers every time. My family requests this soup weekly during cold months, and I’m always happy to make it because it’s as easy as it is delicious.

So pull out that slow cooker, load it up with chicken and veggies, and let it work its magic. Your future self will thank you when you come home to a hot, healthy dinner that’s ready to eat! Here’s to nourishing meals that take care of us without taking up our time!

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