Hungry Chick Chunky Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 pounds boneless, skinless chicken breast1/4 tsp salt1/2 tsp black pepper pepper1 small onion, finely diced3 carrots, chopped2 cups dry slaw mix1 can (14.25-15oz) white beans, such as cannellini- rinsed and drained1 can (14.5 oz) stewed tomatoes (I used no salt added ones) not drained1 cup frozen peas3 1/2 cups fat free, low sodium stock (chicken or veggie)1/2 tsp fresh thyme1 bay leaf
Evenly season chicken with salt and black pepper. Place the chicken, onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the crock pot and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.
Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and stir into the soup.
Garnish with additional thyme, if using. Serve up and enjoy!
Makes about 10- 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CLAIRSEAN95.
Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and stir into the soup.
Garnish with additional thyme, if using. Serve up and enjoy!
Makes about 10- 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CLAIRSEAN95.
Nutritional Info Amount Per Serving
- Calories: 160.2
- Total Fat: 1.0 g
- Cholesterol: 39.5 mg
- Sodium: 259.4 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 6.0 g
- Protein: 20.1 g
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