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:
covered percent of daily need
