Recipe Category: Chicken
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Chicken Vegetable Soup Slow Cooker Recipe
Ingredients
- 1 can (28 ounces, or 785 g) no-salt-added diced tomatoes, undrained
- 2 cups (475 ml) low-salt chicken broth
- 12 ounces (340 g) frozen corn
- ½ cup (50 g) chopped celery
- 1 can (6 ounces, or 170 g) no-salt-added tomato paste
- ¼ cup (48 g) lentils, rinsed
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp parsley flakes
- 1 tsp marjoram
- 1 cup (140 g) cubed cooked chicken breast
Method
- Combine all ingredients in slow cooker except chicken
- Cover and cook on low 6 to 8 hours
- Stir in chicken 1 hour before the end of the cooking time
- Yield: 6 servings
- Per serving: 297 g water; 146 calories (9% from fat, 31% from protein, 60% from carb)
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