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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 242.1
  • Total Fat: 2.5 g
  • Cholesterol: 66.1 mg
  • Sodium: 901.6 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 7.5 g
  • Protein: 31.2 g

View full nutritional breakdown of Crockpot Vegetable Chicken Soup calories by ingredient
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Crockpot Vegetable Chicken Soup

Submitted by: RHALES199

Introduction

This recipie is good for any Pahse of the South Beach Diet. It's also good for if you're feeling under the weather! This recipie is good for any Pahse of the South Beach Diet. It's also good for if you're feeling under the weather!
Number of Servings: 4

Ingredients

    Vegetable Chicken Soup–
    1-2 lbs. Chicken breast, cut in serving size
    1 can diced tomatoes (check for 3 or less g of sugar)
    2 carrots, sliced (omit if in P1)
    3 stalks celery with tops, sliced
    2 medium onions, diced
    3 cups water
    Salt and pepper to taste
    3 chicken bouillon cubes
    1 package (10 oz.) frozen mixed vegetables
    (Add during last 2 hours of cooking).

Directions

Put all ingredients except package of frozen mixed veggies in cooker. Cover and cook on Low for 6 to 8 hours (High 2 1/2 to 4 hours). Add frozen veggies during last 2 hours of cooking. *I also like my celery and carrots crispy (can't stand it cooked!) so don't add it in until I add in the mixed veggies. **I made it today and didn't have frozen mixed veggies, so just added a can of green beans and it was good...

Number of Servings: 4

Recipe submitted by SparkPeople user RHALES199.






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