Chicken Cauliflower Chickpea Soup

Name: Chicken Cauliflower Chickpea Soup Recipe
Yield: 6
Ingredients: - Market Pantry Boneless Skinless Chicken Breast Tenderloin 16 oz (remove); - Cauliflower raw 1 head medium (5-6 dia) (remove); - Vegetable Broth 4 cup (remove); - Celery raw 3 stalk medium (7-1/2 - 8 long) (remove); - Carrots raw 1 cup chopped (remove); - Onions raw 1 medium (2-1/2 dia) (remove); - Garlic 3 cloves (remove); - Thyme fresh 2 tsp (remove); - Bay Leaf 1 tbsp crumbled (remove); - Spinach fresh 2 cup (remove); - Oregano ground 1 tsp (remove); - Beans - Chick Peas (Canned) 1.75 cup (remove); - Cup of water

(1)

Number of Servings: 6

Ingredients

- Market Pantry Boneless Skinless Chicken Breast Tenderloin, 16 oz (remove)- Cauliflower, raw, 1 head, medium (5-6" dia) (remove)- Vegetable Broth, 4 cup (remove)- Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (remove)- Carrots, raw, 1 cup, chopped (remove)- Onions, raw, 1 medium (2-1/2" dia) (remove)- Garlic, 3 cloves (remove)- Thyme, fresh, 2 tsp (remove)- Bay Leaf, 1 tbsp, crumbled (remove)- Spinach, fresh, 2 cup (remove)- Oregano, ground, 1 tsp (remove)- Beans - Chick Peas (Canned), 1.75 cup (remove)- Cup of water

Directions

Mix it all (except the spinach) in the crock pot and cook for an afternoon. Throw in the spinach toward the end. Adjust spices as necessary.

Serving Size:�Makes 6 servings?

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 225.2
Total Fat: 1.9 g
Cholesterol: 53.3 mg
Sodium: 1,040.5 mg
Total Carbs: 29.6 g
Dietary Fiber: 8.8 g
Protein: 24.7 g

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