HUNGRY CHICK CHUNKY SOUP
Provided by Cooking Channel
Time 3h20m
Yield 10 servings
Number Of Ingredients 11
Steps:
- 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!
Nutrition Facts : Calories 150, Fat 1 grams, Sodium 570 milligrams, Carbohydrate 15 grams, Fiber 4.25 grams, Protein 20.5 grams, Sugar 5 grams
CHUNKY CHICKEN SOUP
Here's a satisfying soup that you'll find yourself serving year-round. Every spoonful is loaded with the fantastic flavor of chicken, celery, carrots and peas.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. , Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. , Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.
Nutrition Facts : Calories 140 calories, Fat 6g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
CHUNKY CHICKEN VEGETABLE SOUP
With lots of beans, chicken and tons of veggies, this quick soup is a filling family-pleaser, and it tastes like it's been cooking all day! Simple and Delicious Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 cups.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.
Nutrition Facts : Calories 332 calories, Fat 6g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 1387mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 12g fiber), Protein 28g protein.
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