Monday, February 10, 2014

Crockpot easy and healthy chicken vegetable soup

Crockpot chicken vegetable soup

I have not found a recipe that gets any simpler than this. Not only that, this soup is also healthy with all the veggies and no stock used. It's really great that although it is water based, it still retains deep flavor. 

I halved the recipe and cooked it for 3 hours instead. 
I added egg noodles to mine, but it is completely optional, and I actually think the soup tastes better without the added noodles, for it gets soggy quickly. 


1 large Onion -- sliced
2 Carrot -- sliced
2 Celery stalks -- sliced
4 ounces Mushrooms
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Thyme
1 tablespoon Parsley
10 ounces Peas -- frozen
3 Chicken breasts
5 cups - Water


Place all ingredients in a crockpot in order listed and cook on Low for 8 hours or High for 4 hours.

The recipe is very versatile; you can substitute, add or remove vegetables to your liking.

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