Weight Watchers Recipe of the Day - Hungry Girl's Slow Cooker Chicken Vegetable Soup
There's only one way to describe this slow cooker chicken vegetable soup from Hungry Girl, Lisa Lillien: Simply Delicious. This is one of those easy, healthy, delicious recipes you'll make again and again, like WW Classic Zero Points Garden Vegetable Soup.
Slow Cooker Chicken Vegetable Soup - 0 WW Freestyle SmartPoints
It's loaded with veggies and hearty chunks of chicken. And since there are no noodles or rice to get soggy, it will keep well for several days in the fridge and is an excellent candidate for the freezer.
Perfect for a Soup Lovin' Gal like me.
Weight Watchers Recipe Roundup: 0 Freestyle SmartPoints
Slow Cooker Chicken Vegetable Soup Recipe Notes
I pretty much made this slow cooker chicken vegetable soup as written. The only change I made was adding an extra cup of coleslaw mix to finish up the bag I had in the fridge.
How Many Calories/WW Points in this Slow Cooker Chicken Veggie Soup?
Each 1-cup serving of this soup has just 150 calories and:
3 *SmartPoints (Green plan)
0 *SmartPoints (Blue plan)
0 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Everyone who tasted it thought it was good. This is definitely on my make again list. Enjoy!
Are You Ready To Slow Cook Yourself Slim?
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Skinny Slow Cooker Chicken Vegetable Soup Recipe
Ingredients
- 1-½ pounds raw boneless skinless lean chicken breasts
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup finely diced onion
- 2 carrots, chopped
- 3 cups dry coleslaw mix (shredded cabbage and carrots)
- 2 cans (14 to 15 ounces each) low-sodium chicken broth
- 1 can (14 to 15 ounces) cannellini (white kidney) beans, drained and rinsed
- 1 can (14 to 15 ounces) stewed tomatoes, not drained
- 1 cup frozen peas
- 1 teaspoon dried thyme leaves
- 1 bay leaf
Instructions
- Ideal slow cooker size: 6-Quart.
- Evenly season chicken with ¼ teaspoon salt and the pepper. Place all ingredients in the crock pot and stir.
- Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 - 8 hours, until chicken is fully cooked and the vegetables are tender.
- Remove and discard the bay leaf.
- Remove the chicken and place in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it.
- Return the shredded chicken to the crock pot and stir into the soup.
- Season to taste with salt and pepper.
Recipe Notes
Recipe source: Hungry Girl to the Max!: The Ultimate Guilt-Free Cookbook (affiliate link) by Lisa Lillien
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
This video shows another recipe for healthy chicken and vegetable soup made on the stove top:
More Easy Healthy Chicken Soup Recipes
Find More Easy & Healthy Slow Cooker Soups
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Patt
This soup is delicious and very filling. It will be my go-to soup, now that the weather is cooler. Thank you so much for providing us with so many wonderful and healthy recipes.
Martha McKinnon
Thanks, Patt!
Sonhia Johnson
How much is a serving size for the chicken vegetable soup? I see that its 3 points and 150 calories per serving but how big is a serving?
Martha McKinnon
Hi Sonhia, The nutritional estimates show that the serving size is 1 cup. Hope this helps.
Paige
This recipe is one of the best I have tried in a long time. I am in WW so the zero points is a plus. I have made it two times in a week.
Martha McKinnon
So happy to hear it Paige.
Sue
This is very tasty soup. I added chili powder to mine to spice it up.
KIMBERLY A STEPHENSON
I used Rotelli tomato chunks. I then blended that down to a more liquid consistency (hubby doesn't like tomato chunks) - and it had a nice spicy zing to it. Love this recipe and that it freezes. I can see if becoming a cold weather favorite. Thanks!
Hilda
Very good! Used a rotisserie chicken
and few small potatoes plus a bag of frozen mixed vegetables(with string beans) .
Also Tony’s creole seasonings and sea salt.
Lenore Goodwin
Martha, I am salt restricted and I notice none of your recipes contain sodium measurements. I am therefore not anxious to try too many of them even though they sound real good. Any chance the sodium content could be included in the nutrient list. Thanks for considering this helpful option,
Martha McKinnon
Hi Lenore, Sodium is just too variable depending on the kinds of ingredients used, so I'm hesitant to include it. Sorry about that. ~Martha
Patricia
Lenore,
Swanson makes a chicken stock for cooking that has NO sodium. Hunts makes tomatoes with NO sodium. This should help you to have control over the amount of sodium in this recipe.
Hope this is helpful.
Tonda Davis
Absolutely love this recipe. Will make again and again
Marlene Bolles
I'm making the chicken vegetable soup right now and it smells so good! I can't wait to try it!!