Healthy Slow Cooker Chicken and Vegetable Soup Recipe
Cooking chicken breast low and slow in broth keeps it moist without added fat, and a mix of low-calorie vegetables plus a late addition of spinach builds a filling, nutrient-dense soup that stays under 250 calories a bowl.
- Prep
- 15 min
- Cook
- 360 min
- Total
- 375 min
- Servings
- 6
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 14.5 oz can diced tomatoes, canned, with juices
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 leaf bay leaf
- 2 cups baby spinach
- 1 tsp salt, plus more to taste
Nutrition per serving
- Calories
- 182
- Protein
- 26g
- Carbs
- 11g
- Fat
- 3g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Season the chicken breasts generously with salt and pepper, then place them in the bottom of a 6-quart slow cooker.
- 2Scatter the carrots, celery, onion, garlic, and zucchini over the chicken.
- 3Pour in the broth and diced tomatoes with their juices, then stir in the thyme, oregano, and bay leaf.
- 4Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken reaches at least 165°F (74°C) and pulls apart easily with a fork.
- 5Transfer the chicken to a cutting board, shred it with two forks, and stir it back into the pot.
- 6Stir in the baby spinach and let it sit uncovered for about 5 minutes, until just wilted.
- 7Discard the bay leaf, taste and adjust the seasoning with salt and pepper, then ladle into bowls.
Tips & variations
- Swap the chicken breasts for boneless, skinless thighs; they're more forgiving if the soup runs on the stove a little longer.
- Stir in a rinsed can of white beans along with the spinach for more fiber and staying power.
- Use a 12-ounce bag of frozen mixed vegetables in place of the fresh carrots, celery, and zucchini for near-zero prep time.
- For a lower-sodium bowl, use no-salt-added broth and canned tomatoes, then season with salt only at the end after tasting.
Storage & reheating
Cool completely and store in an airtight container in the refrigerator for up to 4 days, or freeze in freezer-safe containers (leave an inch of headspace) for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup has thickened in storage.
Tips from the Tulo kitchen
- Searing the chicken breasts in a hot skillet for a minute or two per side before adding them to the crockpot deepens the flavor of the broth, though this recipe skips that step to keep prep to 15 minutes.
- Cut the vegetables to a similar size, about 1/2 inch, so they finish cooking at roughly the same rate as the chicken.
FAQ
Is slow cooker chicken vegetable soup actually healthy?
Yes. Made with lean chicken breast, low-sodium broth, and a full pot of vegetables like this one, it's naturally high in protein and fiber while landing under 250 calories per serving.
Can I make this in a pressure cooker instead of a slow cooker?
Yes. Cook on high pressure for 12 minutes with a natural release, then shred the chicken and stir in the spinach as directed.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work well and are more forgiving if left in the crockpot a bit longer, since their extra fat keeps them from drying out.
How do I make this soup lower in sodium?
Use no-salt-added chicken broth and diced tomatoes, then season with salt only at the end after tasting the finished soup.
Can I freeze this soup?
Yes, though the texture of the zucchini softens further after freezing. Freeze in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.