Chicken and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Chicken Breast, no skin, 3 breast, bone and skin removed Mixed Vegetables, frozen, 1 package (10 oz) Sweet Corn, Fresh, 1 cup Tomato Sauce, 1 cup*Del Monte Petite Cut Diced Tomatoes, 1 cup Salt, 1 tspPepper, black, 3 tbsp
I just place all ingredients into my slow cooker in the morning and by dinner time it is all perfectly done. If you dont have a slow cooker, you can do the same thing in a large pot, cooked on low/med for several hours until it is done to your preference. We love it when the chicken falls apart into the soup..we cook it on high from 10am-6pm to get it all blended and perfect! Add salt and pepper to taste if you like more than listed.
Serving Size: Makes 16 1-2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user ABUTTERFLYWISH.
Serving Size: Makes 16 1-2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user ABUTTERFLYWISH.
Nutritional Info Amount Per Serving
- Calories: 79.4
- Total Fat: 0.8 g
- Cholesterol: 25.7 mg
- Sodium: 295.9 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.8 g
- Protein: 11.6 g
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