- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 149.6
- Total Fat: 2.7 g
- Cholesterol: 20.2 mg
- Sodium: 538.8 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 4.1 g
- Protein: 10.0 g
Potato Vegetable Chicken SoupSubmitted by: DIGGING4ROOTS
IntroductionSimple crock pot/slow cooker meal. Easily modify with ingredients on hand and preferred seasoning. Nice comfort food for a cold day. I love using my left over roasted chicken this way. Simple crock pot/slow cooker meal. Easily modify with ingredients on hand and preferred seasoning. Nice comfort food for a cold day. I love using my left over roasted chicken this way.
OreIda Hash Browns (850gr package)
2 (360gr) peeled, chopped Turnips
2 (300gr) chopped broccoli crowns, stems included
1 cup home made or canned chicken or vegetable broth
2 (200gr) peeled, chopped carrots
3-4 stalks (120 gr) celery
5-6 oz cooked roasted chicken (dark works better), cut into small bite sized pieces
salt, pepper / Italian seasoning / your preference
You can use dark or white chicken meat. Remove all bones and skin. Chop into small bite size pieces. Dark meat will work better in this dish but if you want to use white, add it during the last half our (high temp) or 1 hour (low temp) to only warm it up and not cook it more.
Experiment with seasoning and vegetables.
Mash with a potato masher or immersion blender.
Add remaining ingredients and season according to your taste preferences.
Continue cooking on high 1-2 hours or low 2-4 hours until carrots reach desired cooking/softness.
Serving Size: 10 (2 cup) servings
Number of Servings: 10
Recipe submitted by SparkPeople user DIGGING4ROOTS.