Healthy Crock Pot Chicken Vegetable Soup

Healthy Crock Pot Chicken Vegetable Soup takes approximately 8 hours and 15 minutes from beginning to end. One serving contains 104 calories, 8g of protein, and 1g of fat. For 67 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have bell pepper, carrots, chicken broth, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. 76 people have tried and liked this recipe. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by 101 Cooking for Two. It works well as an inexpensive soup. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is good. If you like this recipe, you might also like recipes such as Crock Pot Chicken Vegetable Soup (Nothin' Fancy, Just Yummy), Crock Pot Vegetable Soup, and Crock Pot Cheesy Vegetable Soup.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 480 minutes

 

Ingredients:

½ t pepper

2 carrots pealed and diced

2 celery stalks chopped

1½ tsp chicken soup base or 2 bouillon cubes

4 -14 oz cans chicken broth

1 pound frozen white corn

4 cloves garlic minced

1 medium onion diced

1 t oregano

salt to taste

2 medium skinless boneless chicken breasts cut into 1 inch cubes

½ t thyme

Equipment:

Cooking instruction summary:

Chop 2 pealed carrots, 2 stalks celery and one medium onion.Trim and cut 2 medium skinless boneless chicken breast into 1 inch cubes.Add veggies, 4 cloves minced garlic, 4 – 14 oz cans chicken broth, 1½ tsp of chicken soup base or 2 bouillon cubes, 1 t oregano, 1/ 2 tsp each of thyme and pepper. Salt to taste. 16 oz package of frozen white corn. Add chicken and mix well.Cook for 8 hrs on low.

 

Step by step:


1. Chop 2 pealed carrots, 2 stalks celery and one medium onion.Trim and cut 2 medium skinless boneless chicken breast into 1 inch cubes.

2. Add veggies, 4 cloves minced garlic, 4 – 14 oz cans chicken broth, 1½ tsp of chicken soup base or 2 bouillon cubes, 1 t oregano, 1/ 2 tsp each of thyme and pepper. Salt to taste. 16 oz package of frozen white corn.

3. Add chicken and mix well.Cook for 8 hrs on low.


Nutrition Information:

Quickview
103k Calories
11g Protein
1g Total Fat
11g Carbs
17% Health Score
Limit These
Calories
103k
5%

Fat
1g
3%

  Saturated Fat
0.38g
2%

Carbohydrates
11g
4%

  Sugar
4g
5%

Cholesterol
24mg
8%

Sodium
1194mg
52%

Get Enough Of These
Protein
11g
23%

Vitamin A
4011IU
80%

Vitamin C
32mg
39%

Vitamin B3
6mg
31%

Vitamin B6
0.49mg
25%

Manganese
0.43mg
22%

Vitamin K
20µg
19%

Selenium
13µg
19%

Potassium
654mg
19%

Phosphorus
162mg
16%

Fiber
3g
14%

Vitamin B2
0.17mg
10%

Folate
39µg
10%

Iron
1mg
10%

Magnesium
39mg
10%

Vitamin B5
0.86mg
9%

Copper
0.17mg
8%

Vitamin B1
0.12mg
8%

Calcium
73mg
7%

Zinc
0.72mg
5%

Vitamin E
0.62mg
4%

Vitamin B12
0.18µg
3%

covered percent of daily need
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