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:
covered percent of daily need
