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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.
Everyone who’s tasted this loves it! I almost double this because we love to keep it and eat it multiple times over a week!
Very good
I’m making the chicken vegetable soup right now and it smells so good! I can’t wait to try it!!
Absolutely love this recipe. Will make again and again
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,
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
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.
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.
This is very tasty soup. I added chili powder to mine to spice it up.
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!
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.
So happy to hear it Paige.
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?
Hi Sonhia, The nutritional estimates show that the serving size is 1 cup. Hope this helps.
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.
Thanks, Patt!