Chicken Vegetable Soup / Weekly Recap

Hi Everyone!

Wow, I can’t get over that it is Sunday already!  The weekend really flies by!  This Saturday I kept pretty busy, by baking, making Artichoke Jalapeno Dip, again (I’m so loving this dip), re-making White Chocolate Peppermint Mocha Cookies for you and of course my weekly trip to Trader Joe’s.  All in all I had a pretty busy weekend.

Today I have for a very filling, tasty, healthy good for the soul Chicken Vegetable Soup.  Normally on the weekend, I like to make big meals, but since it’s holiday season, I haven’t had the time to make nice dinners with all the baking and shopping I have been doing.  This morning, I smartened up and decided to bring out the Crockpot, so when dinner time came around I wouldn’t be too lazy to cook and dinner would be done for me!  You just have to love the Crockpot!!

The soup is really easy to throw together.  I placed two frozen boneless chicken breasts in a crockpot, added a can of diced tomatoes, celery, carrots, onion, garlic, edemame, corn, chicken broth and seasonings.  Basically you can add any vegetables you like.  I thought of adding potatoes and broccoli, but I decided against it.  Since I used low sodium chicken broth, I did need to add a little bit of salt to it at the end.  I love low sodium chicken broth but in some dishes, a little extra salt is needed.

The recipe makes a little over 6 cups of soup.  I made some homemade bread to go with it, which is so good.  I’m going to be sharing the recipe with you later this week!  I also made a little side salad.  It is a perfect meal for a chilly evening!  I have leftovers, so it will make for a nice lunch tomorrow!

Chicken Vegetable Soup - Crockpot

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: 6 Cups

Serving Size: 1 Cup

Chicken Vegetable Soup - Crockpot

A healthy, hearty Crockpot chicken soup, chock full of vegetables and seasonings.

Ingredients

  1. 10 oz chicken, skinless, boneless (frozen)
  2. 1 cup celery, diced
  3. 1 cup carrots, diced
  4. 1/2 cup onion, diced
  5. 2 cloves garlic, diced
  6. 1 cup corn, frozen
  7. 1 cup edemame (soy beans), frozen
  8. 1 14oz can tomatoes, diced
  9. 4 cups chicken broth. low sodium
  10. 1/4 tsp. thyme
  11. 1/4 tsp. salt (to taste)
  12. 1 bay leaf
  13. 1 tsp. pepper, ground
  14. 1 tsp. parsley, dried

Instructions

  1. Spray a crockpot with cooking spray and add all of the ingredients, stir, and cook for 4 hours on high or 8 hours on low. Cook until vegetables are tender and chicken is fullly cooked and falling apart.
  2. To shred chicken - I keep the chicken in the crockpot and take two forks to pull apart the chicken. The chicken should be falling completely apart.

Notes

Calories per cup: 156.1, Fat: 2.1, Cholesterol: 27, Sodium: 120.7, Potassium: 230.9, Carbs: 17.8, Fiber: 2.5, Sugar: 4.4, Protein: 16.9

http://www.peanutbutterandpeppers.com/2012/12/09/chicken-vegetable-soup-2-more-nunatural-winners-weekly-recap/

This week, you asked me if I could make my White Chocolate Peppermint Mocha Cookies without butter.  I did that today and the outcome is ok.  Instead of using butter I used 1 cup of plain greek yogurt, but left the rest of the ingredients the same.  The cookies, turned out more like a chewy brownie.  I didn’t taste the espresso so much and it didn’t have the cookie texture that I was looking for.  However, if you like peppermint brownies and your looking for healthy alternative, I highly recommend subbing the butter for greek yogurt.  They taste good, but it’s not a cookie.  I took a picture of them, just after I put the white chocolate glaze on top.  Little Jenny took them before I could style them for you.  I’ll put the nutrition and recipe alternative on the White Chocolate Peppermint Mocha recipe page.

Here is this weeks weekly recap:

Monday:  Almost Sugarless Sugar Cookie – I was really surprised, but everyone loved these cookies, and I loved telling them they are sugarless!  No one believes me.  lol  I even made my Pepper Jelly on Saturday and used NuNaturals Presweet Tagatose in it and it worked out perfect!  I love that I can have sweet things without having sugar!!  I contacted Ron from NuNaturals to give him the two winners of the giveaway and he said he will wait for the other two.  I said other two, he said yah, you can pick four people to win the giveaway!  Woohoo!!  Guess what?  That means two more winners, and the winners are:

Your Winner (confirmed)

Author: hmccleesr
Website: http://www.soulfulspoon.com
Comment: Just found your website through Pinterest and was THRILLED to see this giveaway! I entered every way possible so please include one entry for each type of possible entry for me!:) THANKS!!!
Your Winner (confirmed)
Author: Lisa (lisa.lately@hotmail.com)
Website: http://lisalately.com
Comment: subscribed
I sent an e-mail two the both of you!  Please contact me within 48 hours.
Tuesday:  Artichoke and Jalapeno Ranch Dip - I LOVE this Dip and I mean love it!  I made it again on Saturday because I was craving the creamy spicy dip!!  It’s so good and it’s so low in calories!!  My Husband who doesn’t like yogurt or low fat foods, loves the dip!  We pretty much polished the whole dip for lunch!!
Wednesday:  White Chocolate Peppermint Mocha Cookies – I loved these little cookies.  I think they taste so much like my peppermint latte.  They are easy to make and oh so cute!!  They are one cookie that I can’t keep around me because I wouldn’t have any issues finishing off the whole batch!
Thursday:  Broccoli and Cheese Egg Bake – This makes for a wonderful, healthy breakfast!  It’s full of broccoli, spinach and cheese and it’s ohhy, gooey good!!  It’s very filling too, perfect meal before school or work.
Friday:  Cranberry Orange White Chocolate Chip Cookies - Oh these cookies!!  I love them!  They were my indulgent for the week!  No they are not low calorie, but they are so good!  There filled with white chocolate chips, dried cranberries and has the most amazing orange flavor!!  I so love the combination of flavors in the cookie!  I think I may need to put them in my top 4 cookies!
Saturday:  Peanut Butter Hummus – I love this hummus!  It’s has a pinch of sweetness and a small kick of heat!  It’s perfect for dipping pita or lavash crackers in it or it’s wonderful in a sandwich!!!  Yummy!!
Well my Friends, time to go!  My Internet has been having issues cutting in and out, so I want to get my post done before I lose it!
Have a great Sunday!
Toodles,
Jen
P.S.  This weeks craving is Cranberry Banana Bread!  Yes I am making this today!  I must!!


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  1. I made a pulled pork in my crock pot today. Soup will go in it for tomorrow night’s dinner. Afterwhich I will bake mini pecan pies. Busy time. Thanks for sharing this. M

  2. I love a tasty chicken soup on a cold night – and the crock pot would make that so much easier! Thanks for bringing this to Tuesday’s Table – hope you come back next week!

  3. Pingback: Chicken Vegetable Soup - fantasticsausage | fantasticsausage