Homemade Chicken and Veggie Soup

Nothing is more comforting than Chicken Soup!  I usually have some cooked noodles in the fridge that I add to my kiddos bowl, but I love the big chunks of veggies and chicken in each bite of this Crock Pot wonder!

File Feb 28, 9 04 05 PM


  • 3 lbs. Boneless, Skinless Chicken (I used thighs this last time and it was delish!  I little more fat content, but so worth it)
  • 2 Cartons chicken stock (or you can make your own, but that’s another post)
  • 1/2 bag Baby Carrots
  • 4-5 Staulks Celery
  • 1 medium White Onion
  • Salt and Pepper
  • Italian Seasonings
  • Garlic and Onion Powder

Put it together:

Season the chicken with the Italian Seasonings (1-2 TBS) and cook in a baking dish for 25-30 minutes in a 375 degree oven.  While that is cooking, pop the stock into your Crock Pot with the diced onion, chopped celery and halved baby carrots.  Add 1-2 tsp garlic and onion powder.  Once chicken is done, chop it roughly and pop into the Crock Pot.  Turn on low for 8-10 hours, tasting about 1/2 way to see if you need to add more garlic, onion, italian seasonings or salt and pepper.

Mom Hack:  I cook the chicken on the weekend and put this all into the Crock Pot’s removable compartment, but let it sit in my fridge.  I take it out on the busiest morning of the week, turn it on before I leave in the morning and let it go.  Then, when we finally get home I have a homemade dinner waiting!

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