Hearty Crockpot Soups for Weeknights: Simple Comfort (Print Version)

Discover truly easy crockpot soups for weeknights. Warm up with comforting, fuss-free meals that practically cook themselves. Perfect for busy evenings!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free (optional), Gluten-Free

# Ingredients:

→ Soup Base Essentials

01 - 6 cups (1.4 L) chicken broth, low sodium
02 - 1 (28 ounce / 794g) can diced tomatoes, undrained
03 - 2 tablespoons tomato paste
04 - 1 large onion, diced
05 - 4 cloves garlic, minced

→ Hearty Additions

06 - 1.5 lbs (680g) boneless, skinless chicken breasts
07 - 1 (15 ounce / 425g) can cannellini beans, rinsed and drained
08 - 1.5 cups frozen corn
09 - 2 large carrots, peeled and diced
10 - 2 stalks celery, diced

→ Flavor Boosters

11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1 bay leaf
14 - 1 teaspoon salt (or to taste)
15 - 0.5 teaspoon black pepper (or to taste)

→ Finishing Touches

16 - 0.25 cup fresh parsley, chopped (for garnish)
17 - Parmesan cheese, grated (optional, for garnish)

# Instructions:

01 - First things first, get your chopping done. Dice the onion, carrots, and celery. Don't stress too much about perfect cuts; they're going to soften beautifully in the crockpot all day. I usually do this while my coffee brews, honestly, just getting it out of the way. You want them small enough to blend into the soup but not so tiny they disappear completely. The smell of fresh onion and garlic always signals that something good is about to happen!
02 - Grab your trusty slow cooker. Pour in the chicken broth, diced tomatoes (undrained, please!), and tomato paste. Give it a good whisk to break up that paste and get everything happy together. This is where the magic starts to happen, creating that rich base for our easy crockpot soups for weeknights. I sometimes add a splash more broth if I'm feeling like a thinner soup, it's all about what you like.
03 - Now, toss in your chopped onion, garlic, carrots, and celery. Add the boneless, skinless chicken breasts right into the liquid. I just lay them on top; no need to submerge them completely. Then, throw in the cannellini beans, frozen corn, dried oregano, dried basil, and that bay leaf. I always double-check that I have the bay leaf in there, because I once forgot it, and the soup was missing something, you know?
04 - Season generously with salt and black pepper. Stir everything gently to combine. I usually start with about a teaspoon of salt and a half teaspoon of pepper, knowing I can always adjust later. Cover your crockpot and set it to low for 6-8 hours or high for 3-4 hours. Honestly, the low and slow method usually yields the most tender chicken and flavorful broth, so if you have the time, go for it!
05 - Once the cooking time is up, the chicken should be super tender and easy to shred. Carefully remove the chicken breasts from the crockpot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should practically fall apart. This is the satisfying part, seeing all that hard work (or, you know, waiting) pay off!
06 - Return the shredded chicken to the crockpot. Give the soup a good stir and taste for seasoning. This is your moment to add a bit more salt or pepper if needed. Ladle your easy crockpot soups for weeknights into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese, if you're feeling fancy. It looks so vibrant and smells absolutely incredible. Get ready for some serious comfort!

# Notes:

01 - Don't skip searing the chicken if you have a few extra minutes; it adds so much depth before the slow cook.
02 - This soup freezes beautifully! I portion it into individual containers for grab-and-go lunches, and it reheats perfectly on the stove.
03 - If you're out of cannellini beans, great northern beans or even chickpeas work well. I've tried it with leftover roasted turkey, too, and it was a winner.
04 - A dollop of pesto or a swirl of good quality olive oil right before serving just elevates everything, honestly. Don't forget some crusty bread for dipping!

# Equipment Needed:

01 - Slow cooker (Crockpot)
02 - cutting board
03 - sharp knife
04 - whisk
05 - measuring cups and spoons
06 - forks for shredding

# Nutrition (Per Serving):

Calories: 350
Total Fat: 10g
Total Carbohydrate: 30g
Protein: 35g

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