Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This healthy slow cooker chicken and root vegetable soup with spinach
- Easy to Make: This recipe is perfect for busy weeknights, as it requires minimal prep time and can be cooked in a slow cooker.
- Packed with Nutrients: This soup is made with a variety of root vegetables, lean protein, and spinach, making it a nutritious and balanced meal.
- Customizable: You can add or substitute ingredients to suit your taste preferences, making this recipe highly versatile.
- Slow Cooker Friendly: This recipe is perfect for slow cookers, as it allows the flavors to meld together and the ingredients to cook slowly and evenly.
- Comforting and Delicious: This soup is a warm, comforting bowl of goodness that's perfect for cold winter nights or whenever you need a pick-me-up.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or planning ahead.
- Freezer Friendly: This soup can be frozen for up to 3 months, making it a great option for batch cooking and freezing.
- Perfect for Special Diets: This recipe is gluten-free, dairy-free, and can be adapted to suit various dietary needs and preferences.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, a variety of root vegetables such as carrots, potatoes, and parsnips, onions, garlic, spinach, and chicken broth. Each of these ingredients plays a crucial role in the flavor and texture of the soup. The chicken provides lean protein, while the root vegetables add natural sweetness and fiber. The onions and garlic add a depth of flavor, while the spinach adds a burst of nutrients and freshness. The chicken broth helps to bring all the flavors together and adds moisture to the soup. When selecting these ingredients, choose fresh and organic options whenever possible, and consider using leftover or frozen ingredients to reduce food waste.
How to Make healthy slow cooker chicken and root vegetable soup with spinach
Chop 1 large onion and 3 cloves of garlic, and sauté them in a pan with a little bit of oil until they're softened and fragrant.
Add 2-3 medium-sized root vegetables, such as carrots, potatoes, and parsnips, to the slow cooker. You can peel and chop them into bite-sized pieces or leave them whole, depending on your preference.
Add 1-2 pounds of boneless, skinless chicken breast or thighs to the slow cooker, along with 4-6 cups of chicken broth. You can use low-sodium broth or make your own by simmering chicken bones in water.
Cook the soup on low for 6-8 hours or on high for 3-4 hours. You can also cook it on the stovetop or in the oven, but the slow cooker is the most convenient and hands-off method.
Add 1-2 cups of fresh spinach leaves to the soup during the last 30 minutes of cooking. You can also use frozen spinach, but fresh is preferred for the best flavor and texture.
Season the soup with salt, pepper, and any other desired herbs or spices. Serve hot, garnished with fresh herbs or a dollop of yogurt or sour cream, if desired.
Tips for Perfect Results
Choose fresh and organic ingredients whenever possible to ensure the best flavor and nutritional value.
Cook the vegetables until they're tender, but still crisp. Overcooking can make them mushy and unappetizing.
Add the spinach during the last 30 minutes of cooking to preserve its nutrients and flavor.
Try adding different spices and herbs to the soup to give it a unique flavor and aroma.
Serve the soup with a side of crusty bread, a salad, or a sandwich to make it a complete and satisfying meal.
Cool the soup and freeze it for up to 3 months. Reheat and serve when needed.
Make a big batch of the soup and share it with friends and family. It's a great way to show you care and can be a thoughtful gift.
Use leftover soup as a base for other dishes, such as soups, stews, or casseroles. You can also use it as a sauce for pasta or rice.
Common Mistakes to Avoid
- Overcooking the Chicken: What goes wrong: The chicken becomes dry and tough. Fix: Cook the chicken until it's just done, then remove it from the heat. You can also use a thermometer to ensure the chicken reaches a safe internal temperature.
- Not Blanching the Vegetables: What goes wrong: The vegetables become mushy and unappetizing. Fix: Blanch the vegetables in boiling water for 2-3 minutes before adding them to the soup. This helps preserve their texture and flavor.
- Not Seasoning the Soup: What goes wrong: The soup tastes bland and unappetizing. Fix: Season the soup with salt, pepper, and any other desired herbs or spices. Taste and adjust as needed to ensure the soup is flavorful and delicious.
- Not Using Fresh Ingredients: What goes wrong: The soup lacks flavor and nutrients. Fix: Choose fresh and organic ingredients whenever possible to ensure the best flavor and nutritional value.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to give the soup a spicy kick.
Replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
Use gluten-free broth and be mindful of any gluten-containing ingredients, such as soy sauce or barley.
Use low-sodium broth and be mindful of any high-sodium ingredients, such as soy sauce or canned goods.
Storage & Make-Ahead
Store the soup in an airtight container at room temperature for up to 2 hours. Reheat to an internal temperature of 165°F (74°C) before serving.
Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat to an internal temperature of 165°F (74°C) before serving.
Cool the soup to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months. Reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes! You can freeze this soup for up to 3 months. Cool it to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer. Reheat to an internal temperature of 165°F (74°C) before serving.
Is this soup gluten-free?
Yes! This soup is gluten-free, as long as you use gluten-free broth and are mindful of any gluten-containing ingredients, such as soy sauce or barley.
Can I make this soup in a Instant Pot?
Yes! You can make this soup in an Instant Pot. Brown the chicken and cook the vegetables in the Instant Pot, then add the broth and cook on high pressure for 10-15 minutes. Let the pressure release naturally, then season and serve.
Can I add other ingredients to this soup?
Yes! You can add other ingredients to this soup to suit your taste preferences. Some ideas include diced bell peppers, sliced mushrooms, or chopped kale. Just be sure to adjust the cooking time and seasoning accordingly.
Is this soup suitable for special diets?
Yes! This soup is suitable for gluten-free, dairy-free, and low-sodium diets. Just be sure to use gluten-free broth and be mindful of any gluten-containing ingredients, such as soy sauce or barley. You can also adjust the seasoning to suit your dietary needs.
Can I make this soup in a slow cooker?
Yes! This soup is perfect for slow cookers. Brown the chicken and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How do I reheat this soup?
You can reheat this soup in a variety of ways, including on the stovetop, in the microwave, or in the oven. Just be sure to heat it to an internal temperature of 165°F (74°C) before serving.
healthy slow cooker chicken and root vegetable soup with spinach
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach leaves
Instructions
- Step 1: Prepare the ingredients. Chop the carrots, potatoes, onion, and garlic. Season the chicken with salt, pepper, and thyme.
- Step 2: Sear the chicken. Heat a skillet over medium-high heat and sear the chicken until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Soften the vegetables. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the chopped carrots and potatoes and cook for an additional 5 minutes.
- Step 4: Add the garlic and cook. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Step 5: Add the chicken broth and diced tomatoes. Add the chicken broth and diced tomatoes to the skillet and stir to combine. Bring the mixture to a simmer.
- Step 6: Transfer to the slow cooker. Transfer the skillet mixture to the slow cooker and add the browned chicken. Cook on low for 6 hours or high for 3 hours.
- Step 7: Add the spinach. Stir in the fresh spinach leaves and cook until wilted, about 10-15 minutes.
- Step 8: Serve and enjoy. Serve the soup hot, garnished with additional thyme if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and cook the soup up to a day in advance.
- Substitution: Swap the chicken breast for chicken thighs or a combination of both.
- Pro tip: For a creamier soup, stir in 1/4 cup of heavy cream or half-and-half before serving.
