Deb's Crock Pot Chicken & Vegetables Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 88.0
- Total Fat: 0.7 g
- Cholesterol: 35.0 mg
- Sodium: 278.8 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.8 g
- Protein: 14.1 g
View full nutritional breakdown of Deb's Crock Pot Chicken & Vegetables Soup calories by ingredient
Introduction
Because I had a whole head of Bok Choi to use up, I decided to throw this together. The family loved it. Because I had a whole head of Bok Choi to use up, I decided to throw this together. The family loved it.Number of Servings: 12
Ingredients
-
Emeril's Organic Vegetable Stock- entire 32 oz container, 4 cups
Cabbage, Chinese (bok choi), raw, 1 head chopped
Vadalia Onion, raw, 1 large sliced
Carrots, raw, 6 small (5-1/2" long) chopped
Mushrooms, fresh, 1 large chopped
Celery, raw, 6 stalk, small (5" long) chopped
Water, tap, 64 fl oz
Herb ox Chicken Bouillon, Sodium Free, 3 tsp
Mrs. Dash Garlic & Herb Seasoning, 1/2 tbsp
Garlic powder, 1 tsp
Ginger, 1 tsp
Chicken Tender Breasts- 5- 6 Bnls Sknls breasts
Tips
I sauteed the onion and mushroom first before adding in to the pot to bring out the sugar in the onions. I also ended up with scum floating across the top because I threw the chicken tenders in raw. I think I may brown it first next time. I also left them whole so that we could be sure to get a correct serving. And even though my family loved this recipe- I felt it needed a little thickener- this came out more watery like a won ton soup. You could also throw in a little rice or noodles- (my family's avoiding starches right now).
Directions
Saute the onion and mushroom. In a big Crock Pot combine chopped ingredients, water, seasonings, and stock. Add onions and and cook on high 6 hrs.
Serving Size: ~12 bowls of soup
Number of Servings: 12
Recipe submitted by SparkPeople user NANADEB49.
Serving Size: ~12 bowls of soup
Number of Servings: 12
Recipe submitted by SparkPeople user NANADEB49.