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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

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 SkilletCast Iron Skillet
olive oilolive oil1 tsp
carrotscarrots2
stalks celerystalks celery2
parsnipsparsnips2
fresh parsleyfresh parsley10 sprigs
fresh thymefresh thyme4 sprigs
whole chickenwhole chicken1
chicken brothchicken broth4 cups
onionsonions2
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 CookerSlow CookerLow

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