SLOW COOKER SPINACH CHICKEN AND POTATO SOUP

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 42.7
  • Total Fat: 0.6 g
  • Cholesterol: 5.5 mg
  • Sodium: 43.3 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.1 g

View full nutritional breakdown of SLOW COOKER SPINACH CHICKEN AND POTATO SOUP calories by ingredient


Introduction

COMPLETE MEAL IN A RICH AND CREAMY SPINACH SOUP COMPLETE MEAL IN A RICH AND CREAMY SPINACH SOUP
Number of Servings: 16

Ingredients

    1 large Onions, raw
    3 clove Garlic
    .25 slices (1" dia) Ginger Root
    12 oz Spinach - Dole Baby Spinach
    8 oz Potatoe Raw (by LARRYVINNIE)
    5 ounces Chicken Breast (cooked), no skin, roasted
    2 serving Chicken Bouillion, Very Low Sodium (by LIVESIMPLY1)
    4 cup (8 fl oz) Water, tap
    2 cup Silk Pure Almond Milk - Unsweetened Vanilla Almond Milk
    30 grams Cornstarch

Tips

The only work here is to cut the onion. I buy a tub of baby spinach(already washed) throw all in pot and use your imagination. If you decide to use mushrooms(not me) cook them in butter before adding. Every time I make it I add different things. This is the basics.


Directions

PLACE ALL IN SLOW COOKER tHE BOUILLION IS THE L/S DRY PACKETS. I USE LIQUID IF i HAVE IT AND CUT BACK ON THE WATER. ADD YOUR FAVORITE SPICES I ADD TUMERIC AND PEPPER, TYME, OREGANO AND A LITTLE CAYENNE FOR HEAT.I THROW IN WHATEVER I HAVE HANDY LIKE CABBAGE. USUALLY TAKES THREE HOURS ON HIGH. WHEN CHICKEN AND POTATOE ARE DONE PREPARE TWO TBSP OF CORNSTARCH IN A LITTLE MILK ADD TO POT, ADD MILK. I USE A HAND BLENDER. BRING THE TEMPERATURE BACK UP SIMMER AND SERVE.

Serving Size: 16 1 CUP SERVINGS

Number of Servings: 16

Recipe submitted by SparkPeople user DIANNE3560.