Chicken and Vegetable Soup

As temperatures in Texas slowly drop, I find myself craving soup more and more.  Although soup can be enjoyed year-round, there’s nothing like a warm bowl of nourishing goodness to welcome cooler weather. As far as cozy comfort foods go, I love making soup from scratch… the warming of your body and soul is an added bonus! This Chicken and Vegetable Soup recipe has been one of my go-to soup recipes for years. Once you have the basics down, it is so easy to accommodate your family’s preferences or what you have in your fridge! For this recipe, I truly took inventory of what I had on hand, using veggies that were nearing expiration, frozen chicken and threw it all in my crockpot. Once you feel like you have the measurements down, adjust anything to your liking! This recipe is delicious, easy, and the perfect way to kick off the fall season. Enjoy!

Chicken and Vegetable Soup

Author Chef Tiffany Blackmon


  • 2 whole, large chicken breast halves
  • 1 tbsp olive oil
  • ½ cup celery, sliced
  • ½ cup carrots, sliced
  • ½ cup zucchini, sliced
  • ½ cup white onion, sliced
  • ½ cup cremini mushrooms, sliced
  • ½ cup yellow squash, sliced
  • 1 small potato cubed
  • 1 clove garlic, chopped
  • ½ tsp dried parsley
  • ½ tsp dried basil
  • ½ tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 2 bay leaves
  • 14.5 oz can whole tomatoes
  • 2 cups chicken broth
  • 15 oz can of dark red kidney beans, drained and rinsed


  • Place chicken breast halves in crock pot container, drizzle with olive oil.
  • Add celery through chicken broth and stir.
  • Cover and cook on LOW for 8-10 hours, HIGH for 6-8 hours, or according to the manufacturer's instructions.
  • In the last 30 minutes of cooking time, add kidney beans.
  • Shred chicken and serve.

Tiffy’s Tips

~Liquid should cover ingredients.  Add additional broth or water if needed.

~Make flavor adjustments with spices, salt and pepper.

~Change vegetable selections according to your preferences or what you have available.


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