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

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.