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Ingredients and Substitutions
- Boneless, skinless chicken breasts — lean protein that keeps the soup light and filling. I often substitute boneless, skinless thighs. I think they have more flavor.
- Onion and carrots — the classic soup base for flavor and sweetness.
- Coleslaw mix — shredded cabbage and carrots add bulk and texture with zero fuss.
- Low-sodium chicken broth — helps keep the recipe WW-friendly while adding depth.
- Cannellini beans — a good source of protein and fiber; you could swap with navy beans.
- Stewed tomatoes — add acidity and richness to the broth.
- Frozen peas — a pop of color and sweetness.
- Seasonings — thyme, bay leaf, salt, and pepper to round out the flavor.
WW Points and Nutrition
According to my calculations, each 1-cup serving of this soup has:
- Calories: 150
- Points: 0
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - OldWW Points: 3 PointsPlus
Step-by-Step Instructions for this Simple Slow Cooker Chicken Vegetable Soup
Step 1: Load the Slow Cooker
Evenly season the chicken with salt and pepper. Add all ingredients (including broth, beans, tomatoes, peas, and seasonings) into a 6-quart slow cooker (affiliate link). Stir well.
Step 2: Cook
Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the chicken is fully cooked and the vegetables are tender.
Step 3: Shred Chicken
Remove the bay leaf. Take out the chicken breasts, shred them with two forks, then return the chicken to the slow cooker. Stir to combine.
Step 4: Taste and Serve
Season with additional salt and pepper as needed. Ladle into bowls and enjoy warm.
Recipe Notes and Serving Suggestions
I made this soup as written but added an extra cup of coleslaw mix to use up what I had in the fridge. It worked perfectly!
This recipe pairs beautifully with a slice of crusty bread or a small green salad. It also makes a great freezer meal—portion into containers, cool, and freeze for up to 3 months.
If you’ve made this low fat Slow Cooker Zero Point Chicken Vegetable Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Chicken Vegetable Soup Recipe
Ingredients
- 1-1/2 pounds raw boneless skinless lean chicken breasts
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 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 1/4 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hungry Girl to the Max!: The Ultimate Guilt-Free Cookbook (affiliate link) by Lisa Lillien
More Easy Healthy Chicken Soup Recipes
If you loved this chicken and vegetable soup, you might also enjoy:
- This Classic Chicken Vegetable Soup with Rice is simple and satisfying.
- My Slow Cooker Southwest Chicken Soup offers bold flavors with a WW-friendly twist.
- Cozy and comforting, Chicken Pot Pie Soup, is a lightened up family-favorite.
Discover More WW-Friendly Recipes
Make dinnertime easier with my Slow Cook Yourself Slim Ultimate eBook Bundle. It is packed with easy, healthy, WW-friendly recipes designed for busy cooks who love comfort food without the guilt.
I made this recipe substituting soy curls for the chicken and adding poultry seasoning and dill to the ingredients. It greatly lowered the calories and turned out pretty good.