Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 196.0
  • Total Fat: 1.8 g
  • Cholesterol: 50.6 mg
  • Sodium: 2,319.1 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 22.3 g

View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient



Number of Servings: 6

Ingredients

    2 skinless chicken breast (can be boneless)
    1/2 c. diced celery
    1/2 c. diced onion
    6 oz. white wine
    8 c. low sodium chicken broth
    1 can diced tomatoes with juice
    1 bag frozen mixed vegetables
    1 1/2 cups diced potatoes
    Salt
    Pepper
    1 tsp. fresh thyme, chopped


Directions

Add chicken, chicken broth, wine, celery, onions, salt, pepper and thyme to a crockpot. Cook on high for 5 hours. If using bone-in chicken breast, remove breast meat from bones, chop or shred chicken and return to broth. You can continue cooking in the crockpot or transfer soup to a stock pot and cook on stovetop . Add tomatoes, mixed vegetables and diced potatoes. Continue cooking until vegetables reach desired tenderness. Serves 6 to 8.

Number of Servings: 6

Recipe submitted by SparkPeople user EINLOTHC.