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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 110.7
  • Total Fat: 1.2 g
  • Cholesterol: 5.3 mg
  • Sodium: 301.8 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.7 g

View full nutritional breakdown of Crockpot Brothy Chick-Carrot Soup calories by ingredient
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Crockpot Brothy Chick-Carrot Soup

Submitted by: RJESSUP75

Introduction

Economical and Tasty since I am (male) a hearty eater I add a cup of green beans to each serving and charge separately. My spouse prefers with out the green beans and she adds salt and pepper. Using frozen instead of canned ingredients will also improve the sodium content. Economical and Tasty since I am (male) a hearty eater I add a cup of green beans to each serving and charge separately. My spouse prefers with out the green beans and she adds salt and pepper. Using frozen instead of canned ingredients will also improve the sodium content.
Number of Servings: 12

Ingredients

    2 Table spoons garlic salt
    2 Table spoons crushed red pepper
    1Table spoon black pepper
    14 oz. roasted chicken breast meat
    1 cup 33% less sodium chicken broth
    2 cups filtered tap-water
    1 Firm med. head cabbage
    1 can 15oz. of sliced potatoes (rinsed) or (sliced raw 1 2/3 cup)
    1 can of sweet peas (premium 15 oz)
    1 can 15 oz. Sweet White Whole Kernel Corn or Shoe peg Corn
    1 28 oz. can peeled diced tomatoes
    2 1/2 cups of baby carrots (raw)

Directions

Yield 12 1 cup servings
Tomatoes and all canned vegetables to Crock pot
Shred chicken or chop fine dusting with spices layer over vegetables
Remove Core from cabbage discard woody end finely slice then add
Quarter Cabbage head and slice layer into Crock pot
Add Chicken Broth Juice from tomatoes and water
Set pot for 8 hours low heat


Number of Servings: 12

Recipe submitted by SparkPeople user RJESSUP75.






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