Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 thigh, bone and skin removed Chicken Thigh 1 leg, bone and skin removed Chicken Leg 16 ounces Chicken Breast (cooked), no skin, roasted 2 cup kernels Yellow Sweet Corn, Frozen 2 cup Peas, frozen 4 serving Kroger Cut Green Beans (Frozen) 2 cup carrots frozen crinkle cut great value/walmart brand 2 cup Lima beans, immature seeds, frozen, baby, unprepared 4 cup Turkey Bone Broth - homemade (by SMGREGORY) 2 cup Chicken stock, home-prepared 1 large whole (3" dia) Red Ripe Tomatoes 3 serving Tomatoes, Roma, Fresh, 1 Med
Boil chicken in water until done. Remove, let cool, debone, and shred.
Dump vegetables into 5-qt. slow cooker. Add chicken and stock/broth. Turn onto high and cook for 4 hours.
Optional: Add alphabet pasta or diced Yukon potatoes. If adding pasta, add once soup is heated through and turn slow cooker down to low.
Serving Size: Makes 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SNESBITT73.
Dump vegetables into 5-qt. slow cooker. Add chicken and stock/broth. Turn onto high and cook for 4 hours.
Optional: Add alphabet pasta or diced Yukon potatoes. If adding pasta, add once soup is heated through and turn slow cooker down to low.
Serving Size: Makes 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SNESBITT73.
Nutritional Info Amount Per Serving
- Calories: 273.3
- Total Fat: 3.8 g
- Cholesterol: 65.7 mg
- Sodium: 204.1 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 6.2 g
- Protein: 30.0 g
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