Crockpot Chicken Thigh Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 154.4
  • Total Fat: 2.5 g
  • Cholesterol: 24.0 mg
  • Sodium: 571.6 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 13.1 g

View full nutritional breakdown of Crockpot Chicken Thigh Veggie Soup calories by ingredient
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Submitted by: DOGSNRODENTS


Number of Servings: 14

Ingredients

    1 Cup Dried Split Peas
    1 Cup Dried Lentils
    1 Cup Dried Pinto Beans
    4 Cups Beef Stock
    3 Cups Frozen Stir Fry Veggies
    12oz Chicken Thighs (frozen - no skin)
    2 Cans 98% Fat Free Cream of Chicken Soup
    2 Tbsp Chicken Bouillon
    6 Cups Water
    Thyme
    Oregano
    Basil
    Rosemary

Directions

Dump all ingredients into a large crockpot except for cream of chicken soup cans. Cook until lentils, beans and peas are done. Turn off heat, add cans of cream of chicken soup, and stir until thoroughly mixed.

Makes ~14 one cup servings.

Number of Servings: 14

Recipe submitted by SparkPeople user DOGSNRODENTS.





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