Photo: Hungry Chick Chunky Soup Recipe
Ingredients
- 1 1/2 pounds raw, boneless, skinless lean chicken breasts, halved
- 1/2 teaspoon salt and freshly ground black pepper
- 1 small onion, finely diced
- 2 carrots, chopped
- 2 cups dry coleslaw mix
- 1 (15-ounce) can white beans (such as cannellini), drained and rinsed
- 1 (14 1/2-ounce) can stewed tomatoes, not drained
- 1 cup frozen peas
- 2 (14 1/2-ounce) cans fat-free chicken broth (about 3 1/2 cups)
- 1/2 teaspoon fresh thyme, plus more, for serving, optional
- 1 bay leaf
- Special equipment: Crock pot
Directions
Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the crock pot and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.
Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and stir into the soup.
Season the soup with 1/4 teaspoon salt or to taste. Garnish with additional thyme, if using. Serve up and enjoy!
PER SERVING (about 1 cup): 150 calories, 1g fat, 570mg sodium, 15g carbs, 4.25g fiber, 5g sugars, 20.5g protein
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By Mathias11
on January 21, 2012
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I am no good cook. I made this for guests with a big loaf of fresh bread and got raves from the 4 year old to the 80 year old. The flavor is so good and it was so easy. I don't buy canned soup anymore.
By NGUTI001
on December 29, 2011
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I am a beginner cook, and this recipe is the easiest I have ever made... substituted celery for peas & 1/2 cabbage for coleslaw. Also left out the thyme & bay leaf. This is my third time making it and it has been a hit all three times... Love the taste and texture of the white canned beans.. I was so surprised that they did not even get soggy.. thanks Hungry Girl..
By Home Cook J
Los Angeles, CA
on December 24, 2011
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Love this soup! First time stuck to the recipe exactly. 2nd time cleaned out frige and added some celery and a parsnip. Came out great. Wouldn't really know the dif, but felt good not to have to throw the extra stuff out. If using a boxed broth, use the whole box; works perfectly since there's so much stuff. And sooooo easy! Will try to always have some in the freezer for those unexpected cold or sniffly days. Recommend this highly. And the icing on the cake is that it's so healthy, lo-cal/lo-carb and good fiber! Try it!
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