Chicken Vegetable Soup
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.
Number of Servings: 6
Recipe submitted by SparkPeople user EINLOTHC.