Chunky Chicken Soup

Elite Training Facility
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Course Soup
Servings 10
Calories 157.4 kcal

Ingredients
  

  • 2 lbs Raw Boneless Skinless Chicken Breasts Halved
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 3 1/2 cups Fat Free Chicken Broth
  • 7.5 oz Canned Cannellini Beans (White Beans) Drained and Rinsed
  • 1 can Stewed Tomatoes Not Drained
  • 2 cups Coleslaw Mix
  • 2 Carrots Chopped
  • 1 small Onion Finely Diced
  • 1/2 cup Peas Frozen
  • 1/4 tsp Dried Thyme
  • 1 Dried Bay Leaf

Instructions
 

  • Season chicken with 1/4 tsp. salt and the pepper. Place all ingredients except remaining salt in a slow cooker and stir.
  • Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until chicken is fully cooked. Remember: Remove and discard the bay leaf.
  • Transfer chicken to a large bowl. Shred with two forks--one to hold the chicken in place and the other to scrape across and shred it.
  • Stir shredded chicken and remaining 1/4 tsp. salt into the soup in the slow cooker. 
    Serve up and enjoy!

Nutrition

Serving: 1cupCalories: 157.4kcalCarbohydrates: 11.1gProtein: 24.4gFat: 1.9gFiber: 2.9g
Keyword chicken recipes, chicken soup recipe, vegetables for chicken soup
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