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Chunky Chicken Soup

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

9 hrs

Ready

9 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 large onions
chopped
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2 each celery stalks
thinly sliced
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2 large carrots
peeled, thinly slice
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2 cups cauliflower florets
coarsely chopped
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2 each chicken breast halves, boneless, skinless
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6 cups chicken broth
defatted
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2 cups chickpeas (garbanzo beans)
cooked
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½ cup long grain rice
uncooked
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1 ½ teaspoons thyme
dried
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1 teaspoon basil
dried
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1 teaspoon marjoram
dried
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2 large bay leaves
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¼ teaspoon black pepper
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1 can tomatoes
stewed
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Ingredients

Amount Measure Ingredient Features
1 large onions
chopped
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2 each celery stalks
thinly sliced
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2 large carrots
peeled, thinly slice
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473 ml cauliflower florets
coarsely chopped
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2 each chicken breast halves, boneless, skinless
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1.4 l chicken broth
defatted
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473 ml chickpeas (garbanzo beans)
cooked
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118 ml long grain rice
uncooked
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7.5 ml thyme
dried
* Camera
5 ml basil
dried
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5 ml marjoram
dried
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2 large bay leaves
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1.3 ml black pepper
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1 can tomatoes
stewed
* Camera

Directions

In 5-quart crock pot, combine onion, celery, carrots, and cauliflower.

Add chicken, broth, beans, rice thyme, basil, marjoram, bay leaves, and pepper.

Cover and cook on high 1 hour.

Lower heat to low and cook an additional 6 to 8 hours.

Remove bay leaves and discard.

Remove chicken.

When cool enough to handle, remove from bone and cut chicken into bite-sized pieces.

Add stewed tomatoes to crock pot, and cook on high an additional 10 to 15 minutes.

Return chicken to crock pot, and cook an additional 5 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 690g (24.3 oz)
Amount per Serving
Calories 47214% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 964mg 40%
Total Carbohydrate 23g 23%
Dietary Fiber 9g 35%
Sugars g
Protein 64g
Vitamin A 124% Vitamin C 57%
Calcium 10% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 
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