Chicken Vegetable Soup / Weekly Recap

Chicken Vegetable Soup / Weekly Recap requires around 4 hours and 10 minutes from start to finish. This recipe makes 6 servings with 141 calories, 10g of protein, and 5g of fat each. For $1.08 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your Winter event. It is a good option if you're following a gluten free and dairy free diet. 3157 people were impressed by this recipe. If you have bay leaf, chicken, edemame, and a few other ingredients on hand, you can make it. Plenty of people really liked this soup. It is brought to you by Peanut Butter and Peepers. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Sweet and Spicy Chicken Hot Dog / Weekly Recap, Alida’s Weekly Recap – 10/23-10/29, and Choco Taco / Weekly Recap.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Spray a crockpot with cooking spray and add all of the ingredients, stir, and cook for 4 hours on high or 8 hours on low. Cook until vegetables are tender and chicken is fullly cooked and falling apart.To shred chicken - I keep the chicken in the crockpot and take two forks to pull apart the chicken. The chicken should be falling completely apart.

 

Step by step:

1. Spray a crockpot with cooking spray and add all of the ingredients, stir, and cook for 4 hours on high or 8 hours on low. Cook until vegetables are tender and chicken is fullly cooked and falling apart.To shred chicken - I keep the chicken in the crockpot and take two forks to pull apart the chicken. The chicken should be falling completely apart.

Nutrition Information:

covered percent of daily need