Hungry Chick Chunky Soup

• Meat

  • 1 1/2 lb Chicken breasts, raw boneless skinless

• Produce

  • 1 Bay leaf, dried
  • 2 Carrots
  • 1 Onion, small
  • 1 cup Peas, frozen
  • 1/4 tsp Thyme, ground
  • 1 14.5-oz. can Tomatoes, stewed

• Canned Goods

  • 2 14.5-oz. cans Chicken broth, fat free

• Baking & Spices

  • 2 cups Bagged coleslaw mix
  • 1/8 tsp Black pepper
  • 1/2 tsp Salt

• Other

  • One 15-oz. can cannellini (white kidney beans, drained and rinsed

Found on hungry-girl.com

Description

Ingredients

• 1 1/2 lbs. raw boneless skinless chicken breasts, halved
• 1/2 tsp. salt
• 1/8 tsp. black pepper
• 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)
• 2 cups bagged coleslaw mix
• 2 carrots, chopped
• 1 small onion, finely diced
• 1 cup frozen peas
• 1/4 tsp. ground thyme
• 1 dried bay leaf

Directions

• Directions Season chicken with 1/4 tsp. salt and the pepper. Place all ingredients except remaining salt in a slow cooker 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 and discard the bay leaf. Transfer chicken to a large bowl. Shred with two forks--one to hold the chicken in place and the other to scrape across and shred it. Stir shredded chicken and remaining 1/4 tsp. salt into the soup in the slow cooker. Serve up and enjoy! MAKES 10 SERVINGS

Nutrition