By Brittney Eckert
Chicken and Vegetable Soup from "Crockpot the Original Slow Cooker Recipe Collection"
2 steps
Cook:7h
Chicken and Vegetable Soup from the book "Crockpot the Original Slow Cooker Recipe Collection"
If I don't have parsnips, I just replace with more carrots.
Updated at: Thu, 17 Aug 2023 02:56:33 GMT
Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
2
Low
Nutrition per serving
Calories224.3 kcal (11%)
Total Fat14.3 g (20%)
Carbs6.1 g (2%)
Sugars2.5 g (3%)
Protein17.9 g (36%)
Sodium435.9 mg (22%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Coat inside of slow cooker with nonstick cooking spray. Heat oil in large skillet over medium-high heat. Add parsnips, carrots, onions, and celery. Cook and stir 5 min or until vegetables are soft. Remove mixture to slow cooker. Add chicken, broth, parsley, and thyme.
Cast Iron Skillet
olive oil1 tsp
carrots2
stalks celery2
parsnips2
fresh parsley10 sprigs
fresh thyme4 sprigs
whole chicken1
chicken broth4 cups
onions2
Step 2
Cover, cook LOW 6-7 hours. Remove chicken to large cutting board; let stand for 10 minutes. Remove and discard skin and bones from chicken. Shred chicken using 2 forks. Stir shredded chicken back into slow cooker.
Slow CookerLow
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