Light Homemade Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Chicken breasts, with skin and bone2 Carrots3 celery stalks1 large potatoSwanson Chicken Broth, 99% fat free, low sodiumKosher saltGround white pepper
Rinse and place chicken breasts, two cups of water, and a teaspoon of kosher salt in a crock pot. Use the high setting for one hour, then leave on low setting for four more hours.
Remove the chicken and let cool. In the meantime, place two cups of the chicken broth in a large pot on high heat to boil. Strain the broth from the crock pot and combine it in the large pot. Place diced carrots and celery into the boiling broth and cook for 20 minutes. In the meantime, shred the chicken, reserving one of the breasts for later use. Add the chopped potatoes to the broth and cook until soft (about 6 minutes). Turn off the heat and add the shredded chicken. Add salt and pepper to taste. The soup is ready to serve.
Serving Size: Makes 4 - 6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LELA70.
Remove the chicken and let cool. In the meantime, place two cups of the chicken broth in a large pot on high heat to boil. Strain the broth from the crock pot and combine it in the large pot. Place diced carrots and celery into the boiling broth and cook for 20 minutes. In the meantime, shred the chicken, reserving one of the breasts for later use. Add the chopped potatoes to the broth and cook until soft (about 6 minutes). Turn off the heat and add the shredded chicken. Add salt and pepper to taste. The soup is ready to serve.
Serving Size: Makes 4 - 6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LELA70.
Nutritional Info Amount Per Serving
- Calories: 125.0
- Total Fat: 0.9 g
- Cholesterol: 36.7 mg
- Sodium: 567.1 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.6 g
- Protein: 15.5 g
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