Deb's Crock Pot Chicken & Vegetables Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Emeril's Organic Vegetable Stock- entire 32 oz container, 4 cups Cabbage, Chinese (bok choi), raw, 1 head choppedVadalia Onion, raw, 1 large sliced Carrots, raw, 6 small (5-1/2" long) choppedMushrooms, fresh, 1 large choppedCelery, raw, 6 stalk, small (5" long) chopped Water, tap, 64 fl oz Herb ox Chicken Bouillon, Sodium Free, 3 tsp Mrs. Dash Garlic & Herb Seasoning, 1/2 tbsp Garlic powder, 1 tsp Ginger, 1 tspChicken Tender Breasts- 5- 6 Bnls Sknls breasts
Saute the onion and mushroom. In a big Crock Pot combine chopped ingredients, water, seasonings, and stock. Add onions and and cook on high 6 hrs.
Serving Size: ~12 bowls of soup
Number of Servings: 12
Recipe submitted by SparkPeople user NANADEB49.
Serving Size: ~12 bowls of soup
Number of Servings: 12
Recipe submitted by SparkPeople user NANADEB49.
Nutritional Info Amount Per Serving
- Calories: 88.0
- Total Fat: 0.7 g
- Cholesterol: 35.0 mg
- Sodium: 278.8 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.8 g
- Protein: 14.1 g
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