Crockpot Chicken Soup

Discover how to make a healthy and comforting Crockpot chicken soup with vegetables. A simple slow cooker recipe full of nutrients.

Course Main Course, One Pot Meal, Soup

Cuisine homemade

Keyword chicken, comfort food, low carb soup, slow cooker

Prep Time 15

Cook Time 4

Total Time 4 15

Servings portions

Calories 264kcal

Author missblasco

Equipment

Slow cooker

Ingredients

4 oz Onion, thinly sliced (julienned) (approx.100 g) 1 medium onion
4 oz Carrots thinly sliced into rounds (approx.100 g) approx. 2 medium carrots
2 Garlic cloves (whole)
4 oz Leek sliced into rings (approx.100 g) 1 medium leek
1 lb Chicken tenderloins or chicken breasts: cut into uniform cubes (approx. 450-500 g)
0.5 lb Mushrooms: sliced (approx. 250g or 9 oz)
1 tbsp Tomato sauce or 1/2 tbsp tomato paste
400 ml Chicken or beef stock approx. 1 3/4 cups. Homemade is best; otherwise, use a low-sodium store-bought version.
200 g Fresh spinach: approx. 7 oz or 4-5 cups packed.
1 tbsp Extra virgin olive oil.
1 tsp Sea salt.
Freshly ground black pepper to taste.

Instructions

Layer the ingredients: Prep the vegetables and place them in the slow cooker (Crockpot) in the following order: onion, carrots, garlic, leeks, tomato sauce, chicken, and mushrooms.
Slow cook: Pour in the stock. Cover and cook for a total of 3 hours. Set to High for the first hour, then switch to Low for the remaining 2 hours.
Add greens: Finally, stir in the fresh spinach and cook for one additional hour on Low.
Serve: Ladle the soup into bowls and enjoy a deeply flavorful and comforting meal.

Notes

Conventional Stovetop Method: If you don't have a slow cooker, you can make this soup in a standard pot. Bring to a boil, then reduce heat to the lowest setting to let it simmer gently (the Spanish "chup-chup" style) for one to two hours. This method requires less total time.

Traditional Sauté: If using the stovetop method, you can start by sautéing the onion, garlic, leeks, and tomato sauce in olive oil. Then add the chicken and mushrooms, followed by the stock. Add the spinach during the last few minutes of cooking, as it wilts very quickly.

Nutrition