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Crock Pot Vegetable Soup for Fall
Crock Pot Vegetable Soup
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
 
Course: Soup, Salad & Sandwich
Servings: 10 servings
Author: Cynthia Rusincovitch
Ingredients
  • 1 slow cooker filled 3/4 full of chicken broth depends on the size of your slow cooker
  • 1 lb chicken breasts
  • 2-3 large zucchini and/or squash I use them interchangeable or a mix of both
  • 1 large onion, diced
  • 3-4 medium carrots
  • 1 28 oz can of Organic Diced Tomatoes, drained in a BPA-free can
  • kosher salt and black pepper to taste
  • 2 lbs small potatoes cut into bite size pieces
  • 3 cloves garlic minced
Instructions
  1. If you are making your own broth after the recipe Whole Chicken in a Slow Cooker, make sure you strain any bones, used vegetables and sprigs of herbs from the broth. Feel free to start with store-bought broth. Once broth is hot in the slow cooker, drop the chicken into the simmering broth for 20 minutes or until it is cooked through.
  2. While chicken is simmering, dice all vegetables into bite size pieces. Drizzle olive oil into a large, deep pan. Once olive oil is shimmering but not smoking, add garlic and let it cook for one minute stirring constantly to prevent burning. Then add diced vegetables to the oil. Allow the vegetables to begin cooking. Stirring in the pan occasionally so they don't burn.
  3. Once chicken it cooked through, remove from broth with tongs. When chicken is cool enough to handle, dice or pull into bite-sized pieces and add to vegetables. Stir to combine.
  4. Cook vegetables 8-10 minutes or until the carrots just begin to become tender, add a cup of the hot broth to the pan and stir, scraping the bottom to pull up any bits that have stuck or browned on the bottom of the pan. Scoop mixture and broth back into the slow cooker and add tomatoes. Allow to cook for 2-3 hours on low until vegetables reach your desired tenderness. Salt and pepper to taste.
  5. Pour finished soup over cooked rice, pasta, or quinoa if desired and serve!
  6. Or allow the soup to cool and ladle it into jars to freeze. Thaw frozen soup in the refrigerator overnight and heat to serve.