• 1 pound chicken breast, boneless and skinless
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 3 1/2 cups low sodium chicken stock 1 bay leaf
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen pearl onions
  • 1/2 cup peas
  • 1/2 cup greek yogurt, plain
  • 1 large yellow onion, diced


  1. Add the chicken, yellow onion, celery, carrots, garlic, salt, pepper, thyme, oregano, and chicken broth to the bowl of a slow cooker and stir to combine.
  2. Add the bay leaf, cover, and cook on Low for 4-5 hours, or until the chicken is cooked through and the vegetables are tender.
  3. Remove and discard bay leaf.
  4. Remove chicken breast, shred, and set aside. Measure out 2 cups of the liquid and contents from the slow cooker and place into a blender.
  5. Puree this until smooth, and then return to the slow cooker. This will serve to thicken the soup.
  6. Return the cooked, shredded chicken to the slow cooker, followed by the frozen peas, frozen carrots, frozen pearl onions, and greek yogurt.
  7. Re-cover and cook an additional 30 minutes, until the frozen vegetables have heated through. Season to taste before serving.