Spicy Chicken Vegetable Soup
An easy slow cooker soup recipe with chicken, vegetables, and spices. This is a variation of a recipe found on the web.
An easy slow cooker soup recipe with chicken, vegetables, and spices. This is a variation of a recipe found on the web.
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon dijon mustard
- 3 cups chicken broth
- 1/2 cup onion chopped
- 1 1/2 cups frozen corn
- 1/2 cup celery chopped
- 1/8 teaspoon cayenne
- 1 pound boneless chicken breast halves cut into 1 inch cubes
- 2 small red potatoes cubed
- 1 small carrot diced
- 1 cup vegetable juice like v-8 or other brands.
- Carbohydrate 29.619305625 g
- Cholesterol 10.295 mg
- Fat 1.445385 g
- Fiber 3.93254374722391 g
- Protein 9.275864375 g
- Saturated Fat 0.19115625 g
- Serving Size 1 1 Serving (414g)
- Sodium 922.243625 mg
- Sugar 25.6867618777761 g
- Trans Fat 0.4594559375 g
- Calories 159 calories
Step-by-step
- Combine all ingredients in slow cooker adding juice and broth last poured over all other ingredients.
- Slow cook in rice cooker (with Slow Cook settting) or Crock Pot at least 3-4 hours.
Traditional chicken soups rely on clear broths and delicate herbs, but this variation builds a thicker, punchier base using blended vegetable juice. Cubing the boneless chicken breasts to a uniform one-inch size ensures the meat cooks evenly throughout the four-hour heating window without turning rubbery. Dice the onions and celery finely so they soften completely into the simmering liquid rather than remaining crisp. Pouring the vegetable juice and chicken broth over the solids last helps distribute the black pepper, garlic powder, and cayenne evenly without requiring pre-mixing in a separate bowl. Frozen corn adds natural sweetness that balances the heat from the cayenne pepper. Keep the slow cooker covered for the entire cooking duration to maintain a steady internal temperature near 200 degrees Fahrenheit. For dietary modifications, substitute the standard chicken broth with a low-sodium vegetable stock to reduce the overall sodium load significantly. Store leftover portions in an airtight glass container in the refrigerator for up to four days.
