What is better than a comforting bowl of soup on a cold winter’s night. I mean seriously it’s the perfect end to any cold day. This crockpot chicken vegetable soup is easy, satisfying and delicious. I have been sick with the worst cold since the day after Christmas. And I am completing a January Whole30. So, I want to make sure I have meals that are comforting and cozy.
Now one of my all-time favorite soups is a good bowl of Züpa Tuscana. So when it came to making this soup, I adapted those flavors and whipped up a pot of Whole30 deliciousness. Now, you can totally swap out the chicken for compliant sausage. But I wanted to stick with chicken because although there are great options for compliant sausages, I know not everyone can get their hands on them.
I have been enjoying this soup for a few days (because as I stated before, I have been under the weather). Crockpot chicken vegetable soup is the perfect way to relax and unwind after a long day. You can simply add the chicken to the crockpot before you head to bed. Then wake up the next morning and add the rest of the ingredients to the crockpot and cook while you are at work. By the time you get home, it’s time to finish it off and dinner is served.
CrockPot Chicken Vegetable Soup
WHOLE30 II PALEO
HOW TO SERVE:
When I’m serving up a bowl of this delicious crockpot chicken vegetable soup, I like to add some yummy toppings. From avocado to bacon, you just need a few things to spice up your bowl of soup. I even add some compliant hot sauce for a nice kick. One thing is for sure, you will be making this all winter long.
Be sure to check out our other Whole30 Recipes→
Let’s get cooking
Let’s get cooking
CrockPot Chicken Vegetable Soup
Cozy and perfect bowl of soup for any crisp fall or winter night.
Cozy and perfect bowl of soup for any crisp fall or winter night.
Prep Time:10 mins
Cook Time:7 hrs
Total Time:7 hrs 10 mins
Yields:6 Serves
1X
2X
3X
Ingredients
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1
lb chicken breast (boneless and skinless)
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salt and pepper
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1
tbsp. Primal palate meat & potatoes seasoning or Old Bay seasoning
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1
onion (diced)
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2
garlic cloves (smashed into a paste)
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1
jalapeno pepper (diced)
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1
lb gemstone potatoes (halved)
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3
cups vegetable or bone broth
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1
cup water
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1
bay leave
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1
tbsp ghee
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1
tbsp coconut aminos
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1
tsp. compliant fish sauce
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1
cup coconut cream
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1
tsp. curry powder
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1
tsp. arrowroot flour
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2
cups chopped kale leaves
Instructions
- To start, place the chicken in the crockpot and season with salt, pepper, and meat & potatoes seasoning. Cover and cook for 2-3 hours on high. Now, remove the chicken from the crockpot and shred it.
- Return to the crockpot and add the onions, garlic, jalapeno pepper, potatoes, broth, water, bay leaf, ghee, coconut aminos, and fish sauce. Cover and cook for 4 hours until potatoes are tender.
- Now, mix coconut cream, curry powder and arrowroot flour in a bowl. Add coconut cream mixture and kale leaves to soup, and stir to combine. Cover and continue to cook for about 30 minutes until soup thickens. Taste and season with more salt and pepper if necessary.
- Serve with fresh cilantro, avocado slices, and chopped bacon.
Notes
- Soup can be refrigerated for up to 5 days. You can also freeze for up to a month.
Charlotte,
I recently discovered you from Diane Sanfilippo (I do whatever she tells me to because she’s the best)
I’ve fallen in love with your personality on Sunday morning. I ventured to your blog and I made the creamy mushroom pasta, this soup, and I’m currently cooking your orange chicken. My husband and I agree that we don’t want to go to restaurants when we have recipes that we can make at home that are this quality. We can’t thank you enough for sharing these recipes on your blog! And we cannot wait to get your cook book.
Hi Victoria! Oh this just made my whole day! Thank you so much! This is why I love doing this. To hear how much you enjoy making your meals and having fun as a family it’s the best feeling for me. Thank you so much?
Since I’m on this recipe, I should add that this soup has the greatest flavor. I’m going to eat it everyday for lunch this week. And then possibly everyday forever
And I didn’t even use chicken.. I used bone broth and added chickpea noodles. So. Good.
YES!!! It’s so good! And I love your additions to it! It’s perfect to customize ?
THANK YOU. I am on day 9 of my whole30, and this recipe was delicious, filling, and provided a MUCH NEEDED change from the grilled meat + roasted vegetable combo I have been on. So many good flavors and textures!!! The coconut cream also brought in a lovely creaminess that I have been missing in my food.
A few minor tweaks, based on ingredients: I am lucky enough to live near a MOM’s, so I subbed regular chicken with Whole30 complaint sweet italian chicken sausage. I browned up the sausage in a pan and then added it to the crock pot with the rest of the veggies. I also couldn’t get any whole 30 compliant fish sauce, so I subbed it with a mixture of coco amino, lime juice, and anchovy paste. Not quite as complex as fish sauce, but still provided the soup with that umami taste.
Thank you so much for sharing Molly!! I love the Italian sausage substitution sounds delicious!! I am gonna try it with chorizo myself! And the ‘Red Boat” fish sauce (you can find it at whole foods, Thrive market, and most health foods stores) is Whole30 compliant. I am so glad you loved this recipe.