Chicken Vegetable Soup / Weekly Recap

Name: Chicken Vegetable Soup / Weekly Recap
Prep time: 10 min
Cook time: 4 h
Yield: 6 servings
Ingredients: 1 bay leaf; 1 14oz can tomatoes, diced; 1 cup carrots, diced; 1 cup celery, diced; 10 oz chicken, skinless, boneless (frozen); 4 cups chicken broth. low sodium; 1 cup corn, frozen; 1 cup edemame (soy beans), frozen; 2 cloves garlic, diced; 1/2 cup onion, diced; 1 tsp. parsley, dried; 1 tsp. pepper, ground; 1/4 tsp. salt (to taste); 1/4 tsp. thyme

Cook: 240 min

Prep: 10 min

Ready: 250 min

Servings: 6 servings

Calories: 190.74

Ingredients

1 1 bay leaf
2 1 14oz can tomatoes, diced
3 1 cup carrots, diced
4 1 cup celery, diced
5 10 oz chicken, skinless, boneless (frozen)
6 1 tsp. parsley, dried
7 1 cup corn, frozen
8 2 cloves garlic, diced
9 4 cups chicken broth. low sodium
10 1/2 cup onion, diced
11 1 tsp. pepper, ground
12 1/4 tsp. salt (to taste)
13 1/4 tsp. thyme
14 1 cup edemame (soy beans), frozen

Directions

1
Spray a crockpot with cooking spray and add all of the ingredients, stir, and cook for 4 hours on high or 8 hours on low. Cook until vegetables are tender and chicken is fullly cooked and falling apart.To shred chicken - I keep the chicken in the crockpot and take two forks to pull apart the chicken. The chicken should be falling completely apart.

Nutrition per serving

190.74 Calories

20.42g Carbs

14.71g Protein

7.45g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish

Chicken Vegetable Soup / Weekly Recap

Directions

Nutrition per serving

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Allergens