Slow-Cooker Chicken-Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. boneless skinless chicken breast6 cups low-sodium nonfat chicken broth10 oz. sliced mushrooms1 small stalk celery or celery heart, sliced1 medium onion1/2 lb. baby carrots1-2 lb. bag frozen mixed vegetablesseasonings to taste (I use rosemary, bay leaf, thyme, and pepper)
Cut chicken breast into bite-sized chunks and brown in a skillet, then put all ingredients in a slow cooker, and cook 8 hours on low.
Makes 6 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SRWARDW2W.
Makes 6 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SRWARDW2W.
Nutritional Info Amount Per Serving
- Calories: 228.3
- Total Fat: 1.8 g
- Cholesterol: 49.3 mg
- Sodium: 227.3 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 5.5 g
- Protein: 27.8 g
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