Hungry Chick Chunky Soup

The recipe Hungry Chick Chunky Soup can be made in around 3 hours and 20 minutes. This recipe makes 10 servings with 167 calories, 20g of protein, and 2g of fat each. For $1.2 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up coleslaw mix, canned tomatoes, canned white beans, and a few other things to make it today. This recipe is liked by 24 foodies and cooks. It works well as a soup. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 71%, this dish is pretty good. Try Hungry, Hungry Artichoke Hummus, Chick-n-Rice Soup, and Chick pean and potato soup for similar recipes.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 180 minutes

 

Ingredients:

1 bay leaf

1 (14 1/2-ounce) can stewed tomatoes, not drained

1 (15-ounce) can white beans (such as cannellini), drained and rinsed

2 carrots, chopped

2 cups dry coleslaw mix

2 (14 1/2-ounce) cans fat-free chicken broth (about 3 1/2 cups)

1/2 teaspoon fresh thyme, plus more, for serving, optional

1 small onion, finely diced

1 cup frozen peas

1/2 teaspoon salt and freshly ground black pepper

1 1/2 pounds raw, boneless, skinless lean chicken breasts, halved

Equipment:

slow cooker

bowl

Cooking instruction summary:

Special equipment: Slow Cooker Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the chicken pieces, onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the slow cooker and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours. Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the slow cooker, and stir into the soup. Season the soup with 1/4 teaspoon salt or to taste. Garnish with additional thyme, if using. Serve up and enjoy!

 

Step by step:


1. Special equipment: Slow Cooker

2. Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

3. Place the chicken pieces, onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the slow cooker and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.

4. Remove and discard the bay leaf.

5. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the slow cooker, and stir into the soup.

6. Season the soup with 1/4 teaspoon salt or to taste.

7. Garnish with additional thyme, if using.

8. Serve up and enjoy!


Nutrition Information:

Quickview
165k Calories
19g Protein
2g Total Fat
16g Carbs
18% Health Score
Limit These
Calories
165k
8%

Fat
2g
3%

  Saturated Fat
0.46g
3%

Carbohydrates
16g
6%

  Sugar
4g
5%

Cholesterol
43mg
15%

Sodium
599mg
26%

Get Enough Of These
Protein
19g
40%

Vitamin A
2277IU
46%

Vitamin B3
8mg
43%

Selenium
24µg
36%

Vitamin B6
0.68mg
34%

Phosphorus
229mg
23%

Manganese
0.42mg
21%

Vitamin C
16mg
21%

Potassium
699mg
20%

Vitamin K
19µg
19%

Fiber
4g
18%

Magnesium
57mg
14%

Iron
2mg
14%

Folate
55µg
14%

Vitamin B5
1mg
13%

Copper
0.25mg
12%

Vitamin B1
0.18mg
12%

Vitamin B2
0.16mg
9%

Zinc
1mg
8%

Vitamin E
1mg
7%

Calcium
67mg
7%

Vitamin B12
0.3µg
5%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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