CROCKPOT CHICKEN VEGETABLE SOUP
- Number of Servings: 4
Ingredients
1 1/2 lbs. boneless, skinless chicken breast, cut in small cubes1/2 cup chopped onions1 cup diced celery (and leaves, if you want)1 cup chopped carrots1 cup frozen green peas, defrosted32 ounce container chicken broth1 Tbsp. soy sauce1 tsp. ground ginger1 bay leafChicken bouillon cube dissolved in 1 cup hot water1/4 tsp. freshly ground black pepperdash salt, or to taste when soup is finishedOptional: dash of crushed red pepper
Prep all ingredients and put in crock pot, EXCEPT the frozen peas. Add seasonings and broth. Cook on high setting until boiling for about 2 hours. Then, turn setting to low for about 1 1/2 more hours. Add the defrosted green peas and cook on low for another 30 minutes.
Note: If cooking all day, just start on low and cook all day. Add the peas and cook an additional 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDAJ0621.
Note: If cooking all day, just start on low and cook all day. Add the peas and cook an additional 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDAJ0621.
Nutritional Info Amount Per Serving
- Calories: 97.8
- Total Fat: 1.1 g
- Cholesterol: 20.4 mg
- Sodium: 1,550.8 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.4 g
- Protein: 10.1 g
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