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slow cooker chicken vegetable soup
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Chicken Vegetable Soup

This Chicken Vegetable Soup is a quick & easy dinner that can be made in the slow cooker, stovetop, or pressure cooker. Simple & Delish!
Course dinner
Cuisine American
Keyword chicken, crockpot, instant pot, pressure cooker, slow cooker, soup, stovetop, vegetable
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings

Ingredients

  • 2 tbsp olive oil
  • 1 cup yellow onion finely diced
  • 2 stalks celery, sliced (1 cup)
  • 2 large carrots (1 cup) cleaned and sliced
  • 2 cloves garlic smashed and minced (or 2 tbsp minced)
  • 2 tsp dried Italian seasoning
  • Salt and pepper to taste
  • 4 cups chicken cooked, diced, or shredded into large pieces
  • 14.5 oz diced tomatoes canned
  • 14.5 oz stewed tomatoes canned
  • 2 cups potatoes peeled and diced
  • 1 cup mushrooms cleaned and sliced
  • 8 cups chicken stock
  • ½ cup frozen green beans
  • ½ cup frozen corn
  • 2 tbsp fresh parsley chopped

Instructions

Stovetop

  • Heat the oil in a Dutch oven or large pot.
  • Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
  • Stir in the garlic and cook for 30 seconds.
  • Add the Italian seasoning, salt, and pepper to taste.
  • Stir in the cooked chicken, stewed tomatoes, diced potatoes, and mushrooms.
  • Pour in the chicken stock and stir until well combined.
  • Bring to a boil, then reduce the heat and simmer 20-25 minutes or until all the vegetables are tender.
  • Stir in the green beans and corn, continue cooking for another 5 minutes.
  • Sprinkle with chopped parsley and serve immediately.
  • Store leftovers in the refrigerator in an airtight container.

Slow Cooker

  • Combine the chicken stock, cooked chicken, diced potatoes, diced tomatoes, stewed tomatoes, mushrooms, onions, celery, carrots, corn, green beans, garlic, Italian seasoning, salt, and pepper in the slow cooker. (note we are omitting the oil since we are not sauteeing)
  • Stir, cover, and cook on low for 4 hours or until all the vegetables are fork-tender.

Pressure Cooker

  • Heat the oil in the pressure cooker pot on the sautee setting.
  • Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
  • Stir in the garlic and cook for 30 seconds.
  • Add the Italian seasoning, salt, and pepper to taste.
  • Stir in the cooked chicken, stewed tomatoes, diced potatoes, mushrooms, corn, and green beans.
  • Pour in the chicken stock and stir until well combined.
  • Place the lid on the pressure cooker, making sure the valve is set to seal.
  • Cook on high, manual pressure for 10 minutes. Quick-release when done.
  • Remove the lid & stir.
  • Sprinkle with chopped parsley and serve immediately.