- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 204.8
- Total Fat: 4.1 g
- Cholesterol: 32.1 mg
- Sodium: 765.1 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 3.7 g
- Protein: 17.3 g
Creamy Pumpkin Chicken Crock Pot soupSubmitted by: AUBREYJO
IntroductionYummy, filling soup. Great with a sandwich, muffin, or to hold you over until you can eat more. :) Yummy, filling soup. Great with a sandwich, muffin, or to hold you over until you can eat more. :)
* Salt, 2.5 tsp (remove)
* Onions, raw, 1 small (remove)
* Chicken Breast, no skin, 17 ounces (remove)
* *Pumpkin, 2 cup, mashed (remove)
* Carrots, 8 ounces (remove)
* Milk, nonfat, 2 cup (remove)
water to consistancy
* 1 cup corn
4 red potatoes, cubed and cooked
Put the chunks of pumpkin, potatoes and 1 cup of milk in a blender and blend until very smooth. Pour into a pot, ontop of the chicken.
Add onion and carrots plus one cup of skim milk to the blender, and blend until there are no huge chunks. Pour it into the pot. Add corn & brocooli.
Add water, until it is the consistency you desire.
Add salt and spices, to taste. I added 1 tsp of salt and a bit of Mrs. Dash and some pepper.
Cook on high for at least 4 hours, or low for 8. Makes approx. 9 1 1/3 cup servings. Serve hot, with cheddar cheese ontop.
Number of Servings: 9
Recipe submitted by SparkPeople user AUBREYJO.