Crockpot Chicken Thigh Veggie Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 154.4
  • Total Fat: 2.5 g
  • Cholesterol: 24.0 mg
  • Sodium: 571.6 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 13.1 g

View full nutritional breakdown of Crockpot Chicken Thigh Veggie Soup calories by ingredient
Submitted by:

Number of Servings: 14


    1 Cup Dried Split Peas
    1 Cup Dried Lentils
    1 Cup Dried Pinto Beans
    4 Cups Beef Stock
    3 Cups Frozen Stir Fry Veggies
    12oz Chicken Thighs (frozen - no skin)
    2 Cans 98% Fat Free Cream of Chicken Soup
    2 Tbsp Chicken Bouillon
    6 Cups Water


Dump all ingredients into a large crockpot except for cream of chicken soup cans. Cook until lentils, beans and peas are done. Turn off heat, add cans of cream of chicken soup, and stir until thoroughly mixed.

Makes ~14 one cup servings.

Number of Servings: 14

Recipe submitted by SparkPeople user DOGSNRODENTS.

Rate This Recipe