101 Cooking For Two - Everyday Recipes for Two: Simple Healthy Crockpot Italian Chicken Vegetable Soup

Thursday, December 8, 2011

Simple Healthy Crockpot Italian Chicken Vegetable Soup

An easy slow cooker soup. It's chicken, veggies and tomatoes with an Italian flair. A healthy soup for all diets but good enough for the first course of that fancy Italian meal. But the real plus is the taste and ease of this soup.


We are starting some pre-holiday dieting. How well it will go is unknown but this is a great start. At about 65 calories per cup, less than 1 gram of fat, and about 5 grams of countable carbs it's good for both a low fat and low carb diets. Plus you get lots of veggies.

Rating:
Very good and you won't even think you're on a diet.



 Trim and cube 1 1/2 to 2 pounds of skinless boneless chicken breast.
Clean and chop one large onion, 4 stalks of celery (you may include the celery leafs if you want), and 4 medium carrots.
Combine chicken and veggies with 1 tablespoon minced garlic, three cans chicken broth, 1 can diced tomatoes, one 6 oz can tomato paste, 1 t oregano, 1/2 t thyme, 1 t salt, 1/2 t pepper and 1 pound frozen green beans.
Cook on low for 7-8 hours.




Simple Healthy Crockpot Italian Chicken Vegetable Soup


A easy healthy slow cooker soup. It's chicken, veggies and tomatoes with an Italian flair. A healthy soup for all diets but good enough for that fancy Italian meal. But the real plus is the taste and ease of this tasty soup. At about 65 calories per cup, less than 1 gram of fat, and about 5 grams of countable carbs it's good for both a low fat and low carb diets.
Ingredients
  • 1 1/2 to 2 pounds Skinless boneless chicken breast trimmed and cubed
  • 1 large medium onion chopped
  • 4 medium carrots chopped
  • 4 stalks celery diced
  • 3 -14 oz cans chicken broth
  • 1 - 14 oz can diced tomatoes
  • 1 - 6 oz can tomato paste
  • 1 t oregano
  • 1/2 t thyme
  • 1 t salt
  • 1/2 t pepper
  • 1 T garlic-crushed or minced
  • 1 pound frozen green beans
Instructions
1) Trim and cube 1 1/2 to 2 pounds of skinless boneless chicken breast. 2) Clean and chop one large onion, 4 stalks of celery (you may include the celery leafs if you want), and 4 medium carrots.3) Combine chicken and veggies with 1 tablespoon minced garlic, three cans chicken broth, 1 can diced tomatoes, one 6 oz can tomato paste, 1 t oregano, 1/2 t thyme, 1 t salt, 1/2 t pepper and 1 pound frozen green beans.4) Cook on low for 7-8 hours.
Details
Prep time: Cook time: Total time: Yield: 16 cups

Updated

December 8 2011

DrDan

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2 Comments:

At December 10, 2011 at 4:37 PM , Blogger Chris said...

I'm not doing good with any preemptive dieting so I need to up my exercise level.

 
At November 22, 2012 at 3:49 PM , Blogger nbsp said...

I'm putting this on the list to try. I found a great recipe for crockpot Pasta E Fagioli that was good but it had ground beef. With kidney beans and some pasta, this would be similar and healthier. Thanks.

 

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