Tomato Vegetable Soup/Stew with Chicken Breast

Name: Tomato Vegetable Soup/Stew with Chicken Breast Recipe
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 16
Ingredients: 2 lbs of chicken breast (no skin no bones); 1 Large Can of whole peeled tomatoes (28 oz size); 1 Can of Yellow sweet corn (drained); 1 Can of young peas (drained); 1 medium yellow onion chopped; 16 oz of thick and chunky salsa; 1 Can of Tomato Soup; 4 stalks of celery chopped; 2 Cloves of fresh garlic (finely chopped); 1 tsp Black Pepper; 2 tsp Dried Parsley; 1 tsp Garlic Powder; 1 tsp Onion Powder; 4 Boulion Cubes - Chicken; 4 tsp Worcestershire Sauce; 2 cups of water

Minutes to Prepare: 20
Minutes to Cook: 300

Number of Servings: 16

Ingredients

2 lbs of chicken breast (no skin, no bones)1 Large Can of whole peeled tomatoes (28 oz size)1 Can of Yellow sweet corn (drained)1 Can of young peas (drained)1 medium yellow onion chopped16 oz of thick and chunky salsa1 Can of Tomato Soup4 stalks of celery chopped2 Cloves of fresh garlic (finely chopped)1 tsp Black Pepper2 tsp Dried Parsley1 tsp Garlic Powder1 tsp Onion Powder4 Boulion Cubes - Chicken4 tsp Worcestershire Sauce2 cups of water

Directions

This recipe makes a large full crock pot of Soup/Stew. I would estimate about 16 - 4 oz servings.

Prep chicken breast by removing any visible fat and cutting into 1" to 2" strips. You will be cooking this until the chicken start to break apart.

Place all items into crock pot. Put crock pot on high for about 3 - 4 hours. Then simmer until the chicken starts to come apart and the veggies are tender.

If for any reason it starts to get thicker then you like, add water in a few ounces at a time to thin.

Number of Servings: 16

Recipe submitted by SparkPeople user DRJELLO.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 87.4
Total Fat: 0.5 g
Cholesterol: 5.1 mg
Sodium: 1,021.6 mg
Total Carbs: 17.6 g
Dietary Fiber: 4.2 g
Protein: 3.9 g

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