Soup Recipe

My friend Cetta sent me this recipe.  I thought I'd share:

 

Hungry Chick Chunky Soup

 

1 ½ pounds boneless, skinless, lean chicken breasts, halved

Two 14 ½ ounce cans (about 3 ½ cups) fat free chicken broth

One 15-ounce can white beans (such as cannellini or northern), drained and rinsed

One 14-ounce can stewed tomatoes, drained

Two carrots, chopped

One small onion, finely diced

Two cups bagged, dry coleslaw

One cup frozen peas

½ Teaspoon salt

¼ Teaspoon dried thyme

One bay leaf

 

Place all ingredients in the crock pot and stir.

 

Cover and cook on high for 3 to 4 hours, or on low for 7 to 8 hours, until chicken is fully cooked.

 

Remove the chicken pieces and place them in a bowl. Shred each piece using two forks, one to hold the chicken in place and the other to scrape across and meat and shred it. Return the shredded chicken to the crock pot, and stir into the soup.

 

Remove the bay leaf. Serve up and enjoy!

 

MAKES 10 SERVINGS. POINTS® Value - 2

 

PER SERVING (about 1 cup):
150 calories, 1g fat, 570mg sodium, 15g carbs, 4.25g fiber, 5g sugars, 20.5g protein

Jani,
I made this soup tonight.  I love anything with cabbage!  shuttie brenda....

I did change a couple things for my own personal tastes but I started with your friend's base recipe.  I used rotisserie chicken already cooked and deboned.  I also used frozen carrots. (i knixed the peas, icky)  I used diced tomatoes with chilies in it. Oh and all the white beans I could find at the store, including butter beans!  I like to make enough soup to last all week.  This is a big batch and it tastes soooo good.

thanks for sharing this recipe :)

bm

I agree with you BM.  Rotissaire chicken is the way to go.  I love those Rotel Tomatoes with chilies'  Sounds like a great change to make.  I buy those tomatoes by the case!
Glad you liked it.
Jan

Oooh that sounds deelish!  Thanks for sharing.