Creamy Chicken and Vegetable Soup

Creamy Chicken and Vegetable Soup

As it gets colder, I get happier and happier that I have 3 slow cookers and can pretty much constantly have soups and stews and chilis cooked and ready to eat whenever I crave them.  I was looking for some new recipes to try for my cooking club and came across a great looking one for Chicken and Dumplings but, as usual, I wanted to up the protein and reduce carbs, so I modified a bit and came up with this.

One of the things I love about cooking in a slow cooker is most of the recipes I make are pretty flexible and forgiving.  With this one, for example… if you don’t like cream of mushroom soup, use cream of celery or cream of asparagus.  I measure my frozen vegetables out of a huge bag from Costco, so 3 cups makes sense.  If you’re just shopping for this recipe and not to keep a huge bag in your freezer and buy a 16 ounce bag… don’t worry about measuring and just use that.  I was also intrigued by the idea of making it “and Rice” soup by adding the cauliflower rice, but that’s really optional and up to personal taste.  Just remember that your macros will change based on what ingredients you use.

Also, a note: because of the soups in this recipe, the sodium is high… 1154 mg per serving.  This is not something I worry about personally right now and don’t usually track/note, but since it’s so high I wanted to mention it.

Ingredients:

2 cups diced onion
1 can (10.5 oz) Healthy Request cream of chicken soup
1 can (10.5 oz) 98% Fat Free cream of mushroom soup
1 tablespoon fresh parsley
black pepper to taste
2 pounds boneless chicken breasts
2 cups low sodium chicken broth
3 cups frozen vegetables (I use a mix of carrots, corn, peas and string beans)
16 ounces riced cauliflower (optional)

Instructions:

Cover bottom of slow cooker with diced onions and place chicken breasts on top.

Mix soups, parsley, and pepper. Spread over chicken breasts. Add chicken broth and cook on high 4 hours.

Mix in vegetables and cook for another hour.

Remove chicken breasts and shred. Add back to soup, stir in cauliflower rice if you’re using it, and cook about another half hour until sauce is thickened.

For each of 5 servings:  327 calories, 5.2 grams of fat, 27.6 grams of carbs ( 5.9 grams of fiber), 43.2 grams of protein.

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