Crockpot Chicken Veggie Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 148.5
- Total Fat: 4.4 g
- Cholesterol: 34.3 mg
- Sodium: 393.6 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 3.5 g
- Protein: 16.9 g
View full nutritional breakdown of Crockpot Chicken Veggie Soup calories by ingredient
Introduction
Low Sodium, No MSG, Make you feel good kind of Chicken Soup!!! Low Sodium, No MSG, Make you feel good kind of Chicken Soup!!!Number of Servings: 4
Ingredients
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1 Large Chicken Breast
3 medium Carrots (chopped)
3 medium stalks of Celery (chopped)
1 cup of fresh green beans (snapped)
1 raw onion (diced)
1-2 cups fresh spinach
1 clove of garlic (minced)
2 tsp fresh parsley (finely chopped)
1 Tbsp Extra Virgin Olive Oil
2 cups low sodium, no msg chicken broth
(i use Swanson Natural Goodness)
2 cups Water
Directions
With Crockpot on high place half of minced garlic, half of olive oil, all chicken broth, all water, and parsley in with the lid on.
On stove
Boil or Brown the Chicken Breast so that it is warm throughout.
In seperate pan use other half of olive oil and garlic and saute carrots, celery, green beans, onion and spinach for no longer then 4-5 minutes.
After veggie's are done in the pan put them into crockpot with the broth and recover with lid.
When chicken breast is finished boiling or browned let it rest on cutting board for about 10 minutes. Then cube or shred and place into crockpot with broth and veggies.
Stir everything together and keep crockpot on high for another 30-45 minutes then switch to low for the next 4-6 hours.
This recipe makes 4 large servings. (150 calories each)
If serving for a meal, you can add no yolk noodles, or rice for some added substance and not too many calories!
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user JHR0331.
On stove
Boil or Brown the Chicken Breast so that it is warm throughout.
In seperate pan use other half of olive oil and garlic and saute carrots, celery, green beans, onion and spinach for no longer then 4-5 minutes.
After veggie's are done in the pan put them into crockpot with the broth and recover with lid.
When chicken breast is finished boiling or browned let it rest on cutting board for about 10 minutes. Then cube or shred and place into crockpot with broth and veggies.
Stir everything together and keep crockpot on high for another 30-45 minutes then switch to low for the next 4-6 hours.
This recipe makes 4 large servings. (150 calories each)
If serving for a meal, you can add no yolk noodles, or rice for some added substance and not too many calories!
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user JHR0331.
Member Ratings For This Recipe
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PTPHELAN
