Chicken and Veggie Crock Pot Soup
Comfort in a bowl — tender chicken and garden-fresh veggies simmered together for a hearty, feel-good soup that warms you from the inside out.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 tbsp. Olive Oil
- 1½ lbs. Boneless Chicken Breast
- 1 cup Red Bell Pepper, diced
- 1 cup Celery Stalks, small diced
- 2 cups Turnips, peeled and chopped
- 1 Bay Leaf
- 1 tsp. Dried Thyme
- ½ tsp. Oregano
- ¼ tsp. Red Pepper Flakes
- 3 Garlic Cloves, Minced
- 1 (14.5 oz) Can Petite-Cut Diced Tomatoes
- 1 cup Zucchini, sliced into half moons
- 8 cups Chicken Stock
- ½ cup Fresh Parsley, chopped
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
Preparation
Step 1
Heat olive oil in a skillet over medium heat.
Step 2
Season the chicken breasts with salt and pepper, then sear for 2–3 minutes per side until lightly browned.
Step 3
Transfer the chicken to a crock pot.
Step 4
Add red bell pepper, celery, turnips, bay leaf, thyme, oregano, red pepper flakes, garlic, diced tomatoes, zucchini, and chicken stock.
Step 5
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and vegetables are cooked through.
Step 6
Remove the chicken, shred it with two forks, then return it to the crock pot. Stir well to combine.
Step 7
Season with additional salt and pepper to taste, and stir in chopped parsley before serving.
Step 8
Serve warm and enjoy this hearty, flavorful, and comforting soup!
