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Slow Cooker Italian Chicken Soup

A delicious, easy and comforting slow cooker Italian chicken soup with quinoa

Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
Servings: 8 (2-cup servings)
Calories: 266 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 lb. boneless skinless chicken thighs
  • 1 cup uncooked quinoa rinsed well
  • 24 oz jar of marinara sauce I like to use a brand that doesn’t include any added sugar in the ingredient list
  • 4 cups chicken broth
  • 1 cup water
  • 2 red bell peppers seeded and chopped
  • 3 large carrots peeled and sliced into rounds
  • 1 medium yellow onion diced
  • 1 14.5 ounce can petite-diced tomatoes, NOT drained
  • salt and pepper to taste
Optional Toppings:
  • shredded mozzarella
  • Parmesan Cheese
  • fresh parsley

Instructions

    Cup of Yum
  1. Combine all ingredients in a large slow cooker.
  2. Cover, and cook on “low” for about 7-8 hours, or on high for 3-4 hours.
  3. Remove the chicken from the slow cooker. Shred or dice the meat, return it to the pot, and season with salt and pepper.
  4. Garnish with cheese and parsley and serve.

Notes

  • Want to Make it Vegetarian? Omit the chicken and replace the meat with 2 cans of drained and rinsed cannellini beans, garbanzo beans, or kidney beans. You can substitute vegetable broth for the chicken broth, too!
  • Cooking for Just Two? You can easily cut the recipe in half, which will give you 4 servings of soup. It freezes nicely or keeps in the refrigerator for about a week, so you can enjoy the extra servings at a later date (with no grocery shopping or prep work necessary)!
  • Want to Prep Ahead? You can make this a slow cooker freezer meal by dumping all of the raw ingredients into a zip-top bag and freezing until ready to use. Before cooking, thaw the bag in the refrigerator overnight and then cook the next day as instructed. Alternatively, you can prepare a big batch of this soup over the weekend and store the extra cooked soup in your freezer for up to 3 months or in your refrigerator for about a week.
  • Want to Make it Vegetarian? Omit the chicken and replace the meat with 2 cans of drained and rinsed cannellini beans, garbanzo beans, or kidney beans. You can substitute vegetable broth for the chicken broth, too!
  • Cooking for Just Two? You can easily cut the recipe in half, which will give you 4 servings of soup. It freezes nicely or keeps in the refrigerator for about a week, so you can enjoy the extra servings at a later date (with no grocery shopping or prep work necessary)!
  • Want to Prep Ahead? You can make this a slow cooker freezer meal by dumping all of the raw ingredients into a zip-top bag and freezing until ready to use. Before cooking, thaw the bag in the refrigerator overnight and then cook the next day as instructed. Alternatively, you can prepare a big batch of this soup over the weekend and store the extra cooked soup in your freezer for up to 3 months or in your refrigerator for about a week.

Nutrition Information

Calories 266kcal (13%) Carbohydrates 26g (9%) Protein 29g (58%) Fat 4g (6%) Cholesterol 72mg (24%) Sodium 1032mg (43%) Potassium 1167mg (33%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 5215IU (104%) Vitamin C 60.6mg (67%) Calcium 63mg (6%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 8(2-cup servings)

Amount Per Serving

Calories 266

% Daily Value*

Calories 266kcal 13%
Carbohydrates 26g 9%
Protein 29g 58%
Fat 4g 6%
Cholesterol 72mg 24%
Sodium 1032mg 43%
Potassium 1167mg 25%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 5215IU 104%
Vitamin C 60.6mg 67%
Calcium 63mg 6%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.