Best Slow Cooker Chicken Vegetable Soup Recipes

SLOW COOKER CHICKEN VEGETABLE SOUP WITH EGG NOODLES

Steps:

• Spray a skillet with cooking spray and heat over medium heat. Add chicken to skillet and cook, stirring frequently, about 4 minutes. Add onion and cook until chicken is browned and onion is slightly translucent, about 3 more minutes. Transfer to the slow cooker.
• Add carrots, celery, bell pepper, thyme, and pepper to the slow cooker; mix to combine. Stir in diced tomatoes and enough chicken broth so vegetables are just covered with liquid.
• Cover and cook on Low for 7 hours.
• While the soup is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.
• When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.

SLOW COOKER CHICKEN VEGETABLE SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker., Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.

SLOW COOKER CHICKEN AND VEGETABLE SOUP

Steps:

• Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.
• Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.
• Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.

BECKY'S GLUTEN-FREE SLOW COOKER CHICKEN VEGETABLE SOUP

Steps:

• Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, water, celery, garlic, basil leaves, salt, pepper, and red pepper flakes in a slow cooker. Stir well and cover.
• Cook on Low until chicken is tender and flavors combine, about 7 hours. Stir to break up chicken. Add frozen vegetables and rice. Cover and cook on High until rice is tender, about 1 hour.

SLOW COOKER CHICKEN, BARLEY, VEGETABLE SOUP

Steps:

• The celery and onions can be reduced to 1 cup each and replaced by one or more of the optional vegetables.
• Place everything in a large crockpot with dial set on High; cook 1-2 hours.
• Reduce heat to Low setting; cook for 6-8 hours.
• or.
• Set crockpot on low and cook 10 hours.
• Add water or canned broth to thin the soup if it gets too thick.
• This can be frozen in individual portions and reheated as needed.

SPICY CHICKEN AND VEGETABLE SOUP (CHORBA) (SLOW - COOKER)

Steps:

• Add the onion, carrots, celery, zucchini, jalapeno, chickpeas, turmeric, cinnamon, chicken broth, water, salt and pepper to the slow cooker. Mix ingredients and cook on low heat for 4 hours or until vegetables are tender.
• When vegetables are tender add chicken breasts, whole and cook for 30 more minutes or until done.
• Remove chicken breast and cut in bite size pieces. Return to slow cooker.