101 Cooking For Two - Everyday Recipes for Two: Healthy Crock Pot Chicken Vegetable Soup

Sunday, October 14, 2012

Healthy Crock Pot Chicken Vegetable Soup

A wonderfully tasty and healthy slow cooker soup for the colder days to come that's chucked full of veggie goodness with a little extra sweetness due to white corn. Plus it's slow cooker easy.

Somewhat inspired by a cooks.com recipe with only a few minor changes. The biggest change was from the white corn that added a lot of extra sweetness.

Rating
A very nice soup that is healthy enough to be a basic part in any diet or tasty enough even if your not dieting.

Notes: The oregano went well with the extra sweetness from the white corn but my wife thought a bay leaf may have been been more to her taste. A repeat cooking with that change will be coming.

Chop 2 pealed carrots, 2 stalks celery and one medium onion.
Trim and cut 2 medium skinless boneless chicken breast into 1 inch cubes.
Add veggies, 4 cloves minced garlic, 4 - 14 oz cans chicken broth, 1 1/2 tsp of chicken soup base or 2 bouillon cubes, 1 t oregano, 1/ 2 tsp each of thyme and pepper. Salt to taste.  16 oz package of frozen white corn. Add chicken and mix well.
Cook for 8 hrs on low.






Healthy Crock Pot Chicken Vegetable Soup


A wonderfully tasty and healthy slow cooker soup for the colder days to come that's chucked full of veggie goodness with a little extra sweetness due to white corn. Plus it's slow cooker easy.
Ingredients
  • 2 medium skinless boneless chicken breasts cut into 1 inch cubes
  • 4 -14 oz cans chicken broth
  • 1 pound frozen white corn
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 carrots pealed and diced
  • 2 celery stalks chopped
  • 1 1/2 tsp chicken soup base or 2 bouillon cubes
  • 1 t oregano
  • 1/2 t thyme
  • 1/2 t pepper
  • salt to taste
Instructions
1) Chop 2 pealed carrots, 2 stalks celery and one medium onion.2) Trim and cut 2 medium skinless boneless chicken breast into 1 inch cubes.3) Add veggies, 4 cloves minced garlic, 4 - 14 oz cans chicken broth, 1 1/2 tsp of chicken soup base or 2 bouillon cubes, 1 t oregano, 1/ 2 tsp each of thyme and pepper. Salt to taste. 16 oz package of frozen white corn. Add chicken and mix well.4) Cook for 8 hrs on low.
Details
Prep time: Cook time: Total time: Yield: 8 serving

Updated

February 26 2013

DrDan

Labels: , , , , ,

2 Comments:

At November 22, 2012 at 3:45 PM , Blogger nbsp said...

I'm definitely making this. If you like a little sweetness, you might try parsnips sometime. I just discovered them recently. If you've ever had really good pho...they remind me of its sweetness. Thanks for what looks like a tasty easy recipe that's pretty healthy.

 
At August 3, 2013 at 6:12 PM , Blogger Lisa Rusczyk said...

This is now I make it too! Yum!

 

Post a Comment

Did you enjoy the post or have a question? Please leave a comment or ask away, provide info on how you liked something, etc. Note that spam, rude comments or comments with random links will all be deleted.

Subscribe to Post Comments [Atom]

<< Home