"Easy Button" Crock Pot Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.3
  • Total Fat: 0.7 g
  • Cholesterol: 35.0 mg
  • Sodium: 487.3 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 13.9 g

View full nutritional breakdown of "Easy Button" Crock Pot Chicken Soup calories by ingredient


Introduction

I ran out of room in my freezer for all the bags of veggies I had, even a couple duplicates, so I organized it and kept out what I thought would be good in a soup, especially since the flu is going around & my son has it.

This is a mild, super easy soup that VERY healthy and you can modify it however like, adding noodles, onions, etc.

This recipe is the most basic, what I made tonight, and everyone LOVED it! Especially if you're under the weather, this really hit the spot and wasn't hard to digest. I ran out of room in my freezer for all the bags of veggies I had, even a couple duplicates, so I organized it and kept out what I thought would be good in a soup, especially since the flu is going around & my son has it.

This is a mild, super easy soup that VERY healthy and you can modify it however like, adding noodles, onions, etc.

This recipe is the most basic, what I made tonight, and everyone LOVED it! Especially if you're under the weather, this really hit the spot and wasn't hard to digest.
Number of Servings: 8

Ingredients

    8 raw, frozen, chicken tenderloins
    16oz bag frozen, chopped or cut leaf spinach
    16oz bag frozen, chopped kale (1/2 bag for midsize crockpot)
    16oz bag of frozen sliced carrots
    Coarsely Ground Pepper to taste
    1 tsp salt
    5 cups water

Tips

The cook time can be changed to accommodate your schedule, so although these are all frozen items, it will be ready in 4, but I preferred to do 6 hours.


Directions

Place chicken tenderloins in crock pot first.
Add the spinach, carrots and kale.
Add water, salt and pepper to taste.

Cook in Slow Cooker/Crock Pot for 6 hours

Serving Size: Makes approx 8 cups (or more), 1 cup per serving

Number of Servings: 8

Recipe submitted by SparkPeople user OLIVERFAMILY33.