Hungry Chick Chunky Soup Recipe Hungry Girl

By BClover

Ingredients

• 1 1/2 lbs. raw boneless skinless lean chicken breasts, halved
• 1/2 tsp. salt, divided
• 1/8 tsp. black pepper
• 1 small onion, finely diced
• 2 carrots, chopped
• 2 cups dry coleslaw mix
• Two 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
• One 15-oz. can cannellini (white kidney) beans, drained and rinsed
• One 14.5-oz. can stewed tomatoes (not drained)
• 1 cup frozen peas
• 1/2 tsp. fresh thyme
• 1 bay leaf

Details

Servings 10
Adapted from hungry-girl.com

Preparation

Step 1

Evenly season chicken with 1/4 tsp. salt and the pepper. Place all ingredients in the slow cooker and stir. Cover and cook on high for 3 - 4 hours

Remove and discard the bay leaf. Remove the chicken and place in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the slow cooker and stir into the soup.

Season with remaining 1/4 tsp. salt. Serve up and enjoy!

MAKES 10 SERVINGS
PER SERVING (1/10th of recipe, about 1 cup): 150 calories, 1g fat, 570mg sodium, 15g carbs, 4.25g fiber, 5g sugars, 20.5g protein -- PointsPlus® value 3*

Prep: 20 minutes
Cook: 3 - 4 hours (high) or 7 - 8 hours (low)


Copyright © 2015 Hungry Girl. All Rights Reserved.