Crockpot Brothy Chick-Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Table spoons garlic salt2 Table spoons crushed red pepper1Table spoon black pepper14 oz. roasted chicken breast meat 1 cup 33% less sodium chicken broth2 cups filtered tap-water1 Firm med. head cabbage1 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 Corn1 28 oz. can peeled diced tomatoes2 1/2 cups of baby carrots (raw)
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.
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.
Nutritional Info 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
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