Hungry Chick Chunky Soup

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 160.2

Total Fat: 1.0 g
Cholesterol: 39.5 mg
Sodium: 259.4 mg
Total Carbs: 16.3 g
Dietary Fiber: 6.0 g
Protein: 20.1 g

View full nutritional breakdown of Hungry Chick Chunky Soup calories by ingredient

Introduction

Hungry Girl's recipe done with the brands I buy...
http://www.cookingchanneltv.com/recipe
s/lisa-lillien/hungry-chick-chunky-sou
p-recipe/index.html Hungry Girl's recipe done with the brands I buy...
http://www.cookingchanneltv.com/recipe
s/lisa-lillien/hungry-chick-chunky-sou
p-recipe/index.html

Minutes to Prepare: 20

Minutes to Cook: 210

Number of Servings: 10

Ingredients

1 1/2 pounds boneless, skinless chicken breast

1/4 tsp salt

1/2 tsp black pepper pepper

1 small onion, finely diced

3 carrots, chopped

2 cups dry slaw mix

1 can (14.25-15oz) white beans, such as cannellini- rinsed and drained

1 can (14.5 oz) stewed tomatoes (I used no salt added ones) not drained

1 cup frozen peas

3 1/2 cups fat free, low sodium stock (chicken or veggie)

1/2 tsp fresh thyme

1 bay leaf

Directions

Evenly season chicken with salt and black pepper. Place the chicken, onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the crock pot and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.

Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and stir into the soup.

Garnish with additional thyme, if using. Serve up and enjoy!

Makes about 10- 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user CLAIRSEAN95.