Recipes

Chicken & Veggie Soup

Here’s some chicken soup for the soul. The perfect way to come in from the cold, this simple soup can pull double duty. Enjoy it as a side or use it in any recipe that calls for chicken broth. You will love every spoonful.
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Cuisine Continental

Servings 8 servings
Calories 1077.68 kcal

Ingredients

  

  • 24 ounce(s) chicken
  • 1 onion
  • 2 carrots
  • 1 cup(s) celery
  • 12 floz water
  • 1/2 teaspoon(s) black pepper
  • 1 teaspoon(s) thyme

Instructions

 

  • Slice veggies and place in bottom of crockpot.
  • Cut up chicken and place on top.
  • Pour water over.
  • Add spices.
  • Cook on low 8-9 hours.
  • Remove meat from pot and let cool until easy to handle.
  • Remove from bones and cut up as needed.
  • Remove veggies from broth and throw away.
  • Cool broth in refrigerator and remove fat from top.
  • Broth may be mixed with equal amount of water and used in any recipe calling for chicken broth.
  • Both chicken and broth may be frozen until needed.

Nutrition

Calories: 1077.68kcalCarbohydrates: 34.78gProtein: 179.33gFat: 24.73gSaturated Fat: 8.19gCholesterol: 480mgSodium: 2742.44mgFiber: 7.8gSugar: 11.82g

Keyword Carrots, Chicken, Low Sodium, Soup
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