Vegetable Chicken Crock-Pot Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 93.5
  • Total Fat: 1.5 g
  • Cholesterol: 22.0 mg
  • Sodium: 1,634.7 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 11.8 g

View full nutritional breakdown of Vegetable Chicken Crock-Pot Soup calories by ingredient


Introduction

A soul-warming broth based soup that can be used with any vegetables you have in your fridge. A soul-warming broth based soup that can be used with any vegetables you have in your fridge.
Number of Servings: 10

Ingredients

    Red Cabbage 1/2 head chopped
    9 Raddishes chopped
    5 Carrots chopped
    6 Celery Stalks chopped
    1/2 C fresh chopped spinach
    1/4 C fresh chopped parsley
    16oz Boneless, skinless, chicken breasts
    10 C Chicken broth

    Seasoning To Taste:
    (I used)
    Onion powder
    Minced Onion
    Seasoned Salt
    Black Pepper
    Garlic Powder

Directions

Place frozen chicken breasts on bottom of crock-pot, cover with chopped vegetables and chicken broth. Towards end of cooking time take chicken out, cut into pieces, and return to crock-pot for remainder of cooking duration.

Serving Size: Makes about 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user JPIETSCH08.