Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 273.3
- Total Fat: 3.8 g
- Cholesterol: 65.7 mg
- Sodium: 204.1 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 6.2 g
- Protein: 30.0 g
View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
Introduction
Easy slow cooker meal Easy slow cooker mealNumber of Servings: 10
Ingredients
-
1 thigh, bone and skin removed Chicken Thigh
1 leg, bone and skin removed Chicken Leg
16 ounces Chicken Breast (cooked), no skin, roasted
2 cup kernels Yellow Sweet Corn, Frozen
2 cup Peas, frozen
4 serving Kroger Cut Green Beans (Frozen)
2 cup carrots frozen crinkle cut great value/walmart brand
2 cup Lima beans, immature seeds, frozen, baby, unprepared
4 cup Turkey Bone Broth - homemade (by SMGREGORY)
2 cup Chicken stock, home-prepared
1 large whole (3" dia) Red Ripe Tomatoes
3 serving Tomatoes, Roma, Fresh, 1 Med
Directions
Boil chicken in water until done. Remove, let cool, debone, and shred.
Dump vegetables into 5-qt. slow cooker. Add chicken and stock/broth. Turn onto high and cook for 4 hours.
Optional: Add alphabet pasta or diced Yukon potatoes. If adding pasta, add once soup is heated through and turn slow cooker down to low.
Serving Size: Makes 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SNESBITT73.
Dump vegetables into 5-qt. slow cooker. Add chicken and stock/broth. Turn onto high and cook for 4 hours.
Optional: Add alphabet pasta or diced Yukon potatoes. If adding pasta, add once soup is heated through and turn slow cooker down to low.
Serving Size: Makes 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SNESBITT73.