Slow Cooker Hearty Chicken Vegetable Soup
- Number of Servings: 8
Ingredients
0.50 tsp Paprika 0.25 tsp Pepper, black 0.15 tsp Pepper, red or cayenne 3 carrot (7-1/2") Carrots, raw 2 stalk, large (11"-12" long) Celery, raw 2 clove Garlic 1 medium (2-1/2" dia) Onions, raw 1 parsnip (9" long) Parsnips 6 cup (8 fl oz) Water, tap 1 cup Great Northern Beans, DRY 1.50 tsp MORTON® Coarse Kosher Salt 2 serving Chicken Leg Quarter - RAW (by AMYSOTIS)
Soak beans overnight then drain and rinse well.
Peel and chop all vegetables.
Adjust seasoning amounts to taste.
Place all ingredients in slow cooker and cook on low for 9-10 hours.
Remove chicken from the pot. Take the meat off the bones, shred, and return to the pot before serving.
Serving Size: makes 8 bowlfuls
Peel and chop all vegetables.
Adjust seasoning amounts to taste.
Place all ingredients in slow cooker and cook on low for 9-10 hours.
Remove chicken from the pot. Take the meat off the bones, shred, and return to the pot before serving.
Serving Size: makes 8 bowlfuls
Nutritional Info Amount Per Serving
- Calories: 127.3
- Total Fat: 3.4 g
- Cholesterol: 21.3 mg
- Sodium: 443.7 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 5.6 g
- Protein: 9.6 g
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