Crock Pot Chicken Vegetable Soup (Nothin' Fancy, Just Yummy)
photo by DeliciousAsItLooks
- Ready In:
- 8hrs 20mins
- 2 cups chopped chicken (cooked or raw, I like to use raw)
- 2 tablespoons butter
- 3⁄4 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon minced garlic
- 7 cups chicken broth
- 2 chicken bouillon cubes
- 1⁄2 teaspoon thyme
- 1 teaspoon oregano
- 1⁄2 teaspoon pepper
- 1 cup diced carrot
- 1 (15 1/4 ounce) can sweet corn
- Put all ingredients in crock pot.
- Cook on high for 6 to 8 hours.
I doubled the corn and carrots to make this more hearty, and added an extra bouillon cube, added extra pepper to taste to add a little bite to it. Came out awesome! next time I might cut back on the thyme a tiny bit and add more oregano. I put whole chicken breasts in mine, and just pulled them out at the end and shredded them by hand, re-added the meat and let it sit on low for another 30 min to an hour for the broth to set in some in the meat. It's pretty crazy how easy this is to make, and if you have the spices etc handy its very cheap as well
Delicious. I made this in my pressure cooker for 24 minutes. I used two raw chicken breasts and followed the recipe but used a half bag of frozen corn instead of canned corn. I think cream corn would be good with this too. I am on weight watchers and the recipe made 12 cups of soup/ 6 servings (2 cups per serving) and it equaled 4 points per serving. It was the first time I ever used butter in a soup recipe and it really gave the broth a good flavor . I also used fat free chicken broth. Will definitely make this again.
I am a soup lover and this is my new favorite soup. I should have reviewed it sooner, I have been making this for a couple of years. Perfect for a cold day, just a comfort food. I try to eat very low carb if possible so I add a little more onions and celery for me and eat less of the carrots and corn, I leave most of those for my family. The flavor of the broth is wonderful!!! Thank you!
Simple and delicious! I used olive oil in place of butter and omitted the bouillon. I meant to add egg noodles, but after coming home to the amazing smells I just couldn't wait! I'll probably add some to the leftovers, but this was perfect as is with a slice of bread and butter. The spices made the broth taste heavenly. I look forward to trying different variations of this recipe.
A very basic chicken soup that is truly comforting on cold winter evenings. I poached the chicken in water with a few seasonings and then cut into bite size pieces. The poached chicken was added near the end of cooking. I used frozen mixed vegetables in place of the canned corn. My soup was cooked in 4 hours. Served this with some garlic bread and a tossed salad. Made for PARTY 2011.
Didn't get back in time to add noodles or rice. Made the recipe as is except I used olive oil instead of butter, some roasted garlic paste instead of minced garlic, and left out the bouillon. Got home from a long day at work and couldn't resist having seconds. Will definitely make this recipe again. Thanks Sarah!
Delicious soup! I used 8 cups chicken broth and no bouillion, plus I hwas out of oregano and thyme so use 1 tsp Italian seasoning instead. My can of corn was also smaller than specified and probably used more celery and carrots than listed. Delicious soup and the leftovers are in tupperware in the freezer for lunches. Thanks for sharing!
RECIPE SUBMITTED BY
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