CROCKPOT CHICKEN VEGETABLE SOUP


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 97.8
  • Total Fat: 1.1 g
  • Cholesterol: 20.4 mg
  • Sodium: 1,550.8 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 10.1 g

View full nutritional breakdown of CROCKPOT CHICKEN VEGETABLE SOUP calories by ingredient
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Introduction

I make this soup when I want a nice hot, nutritious soup to go with my lunch or dinner. I make this soup when I want a nice hot, nutritious soup to go with my lunch or dinner.
Number of Servings: 4

Ingredients

    1 1/2 lbs. boneless, skinless chicken breast, cut in small cubes
    1/2 cup chopped onions
    1 cup diced celery (and leaves, if you want)
    1 cup chopped carrots
    1 cup frozen green peas, defrosted
    32 ounce container chicken broth
    1 Tbsp. soy sauce
    1 tsp. ground ginger
    1 bay leaf
    Chicken bouillon cube dissolved in 1 cup hot water
    1/4 tsp. freshly ground black pepper
    dash salt, or to taste when soup is finished
    Optional: dash of crushed red pepper

Directions

Prep all ingredients and put in crock pot, EXCEPT the frozen peas. Add seasonings and broth. Cook on high setting until boiling for about 2 hours. Then, turn setting to low for about 1 1/2 more hours. Add the defrosted green peas and cook on low for another 30 minutes.

Note: If cooking all day, just start on low and cook all day. Add the peas and cook an additional 30 minutes.



Number of Servings: 4

Recipe submitted by SparkPeople user LINDAJ0621.

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Member Ratings For This Recipe


  • Incredible!
    Easy to make - very good! Only thing - make sure chicken is cut up super small! - 11/15/11

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