Crock Pot Chicken Corn Soup Recipe

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Crock Pot Chicken Corn Soup
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  1. Rinse chicken and pat dry with paper towels; set aside.
  2. In a 4 quart crock pot, combine onion, carrots, celery, potatoe, and 3 Tablespoons of the parsley.
  3. Add chicken, then pour in tomato sauce and broth.
  4. Cover and cook at low setting for 7 to 8 hours. Chicken and potatoes should be tender when pierced with a fork.
  5. Lift out chicken and place on cutting board to cool to touch.
  6. Next, skim and sicard fat from broth mixture. Stir in corn and turn crock pot to high heat. Cover and cook for additional 15 minutes.
  7. Once chicken is cool, dicard bone and skin. Tear chicken into bite size pieces.
  8. Return chicken to crock pot and sliced zucchini to broth; cover and cook until zucchini is tender (about 10 to 15 minutes).
  9. Season soup with salt and pepper.
  10. Before serving, sprinkle the remaining 1 Tablespoon of parsley on top of soup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 479.3 Kcal (2007 kJ)
Calories from fat 248.89 Kcal
% Daily Value*
Total Fat 27.65g 43%
Cholesterol 165.81mg 55%
Sodium 443.14mg 18%
Potassium 758.18mg 16%
Total Carbs 20.05g 7%
Sugars 3.74g 15%
Dietary Fiber 2.58g 10%
Protein 35.81g 72%
Vitamin C 19.2mg 32%
Vitamin A 0.2mg 5%
Iron 2.3mg 13%
Calcium 50.8mg 5%
Amount Per 100 g
Calories 131.09 Kcal (549 kJ)
Calories from fat 68.07 Kcal
% Daily Value*
Total Fat 7.56g 43%
Cholesterol 45.35mg 55%
Sodium 121.2mg 18%
Potassium 207.37mg 16%
Total Carbs 5.48g 7%
Sugars 1.02g 15%
Dietary Fiber 0.71g 10%
Protein 9.79g 72%
Vitamin C 5.3mg 32%
Iron 0.6mg 13%
Calcium 13.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.4
  • 12

Good Points

  • saturated fat free,
  • low sodium

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