Chicken-Veggie Soup is a delicious and hearty Slow Cooker recipe. Ingredients include: Boneless, skinless chicken, tomatoes, zucchini, cabbage, onions, carrots, celery and green beans. Loaded with vegetables and well seasoned! This is also a healthy, low calories, low fat, low carbohydrates, low cholesterol, low sugars, diabetic-friendly and Weight Watchers (4 SmartPoints), (4 PointsPlus) per serving recipe. Makes (10) servings with a generous (1-1/2 cup) serving size. Chicken-Veggie Soup will be loved by all of your family, friends and guests.
2 cups chopped cabbage
1 (14.5 oz) can diced tomatoes, undrained
1 medium-size onion, chopped
1 cup chopped carrots
1 cup chopped celery
1/2 cup pearl barley
1 bay leaf
1/2 tsp dried thyme
1 tsp salt
1/2 tsp ground black pepper
(1-1/4 lbs) boneless, skinless chicken breasts
6 cups reduced-sodium chicken broth
1 cup frozen edamame
1 cup frozen cut green beans
1 cup chopped zucchini
1. In a 4-or-5-quart slow cooker, combine the cabbage, tomatoes, onion, carrots, celery, barley, bay leaf, thyme, salt and black pepper. Place chicken breasts on top of vegetables. Pour in broth.
2. Cover and cook on HIGH 4 to 5 hours or LOW 8 to 9 hours.
3. Remove chicken; stir in edamame, green beans and zucchini.
4. Using 2 forks; shred chicken into bite-size pieces. Return chicken to slow cooker. Cover and cook on HIGH for 20 to 30 minutes or until frozen vegetables are tender. Remove bay leaf.
Yield: 10 Servings.
Serving Size: 1-1/2 cups per serving.
Weight Watchers (4 SmartPoints), (4 PointsPlus)
Carb Choices: 1
Calories: 150, Total Fat: 2.5g, Saturated Fat: 0g, Cholesterol: 35mg, Sodium: 750mg, Sugars: 5g, Carbohydrates: 16g, Fiber: 4g, Protein: 16g, Vitamin A: 60 %DV, Vitamin C: 30 %DV, Calcium: 6 %DV, Iron: 8 %DV
Original recipe and image from: Hy-Vee, Inc. https://www.hy-vee.com/meal-solutions/recipes/8-Vegetable-Chicken-Soup-R7296.aspx
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