Cucumber-Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Medium cucumbers, peeled2 cans (10.25 oz ea) condensed cream of chicken soup1 soup can of water1 can (14 oz) chicken brothSalt and Pepper to taste
Cut 8 thin slices from one of the cucumbers and reserve for garnish; finely chop remaining cucumbers.
In Crock-pot, dilute cream of chicken soup with one can of water. Add chicken broth, cucumbers and remaining ingredients; stir well. Cover and cook on Low for 6-10 hours (or high for 2-3 hours). Serve hot; garnish with cucmber slices.
Number of Servings: 4
Recipe submitted by SparkPeople user HAMMLIN.
In Crock-pot, dilute cream of chicken soup with one can of water. Add chicken broth, cucumbers and remaining ingredients; stir well. Cover and cook on Low for 6-10 hours (or high for 2-3 hours). Serve hot; garnish with cucmber slices.
Number of Servings: 4
Recipe submitted by SparkPeople user HAMMLIN.
Nutritional Info Amount Per Serving
- Calories: 152.2
- Total Fat: 9.0 g
- Cholesterol: 14.4 mg
- Sodium: 1,422.4 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 0.7 g
- Protein: 4.7 g
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