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Soup: Chicken Vegetable Stew
A scrumptious stew using chicken breast and packed with loads of veggies and flavor that's low in fat and calories.
This recipe includes superfoods such as:
Broccoli, Chicken Breast, Basil
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Get it now →Ingredients
4 oz reduced fat sour cream
1 1/2 tsps leaves basil
2 tsps pepper
4 tbsps rosemary (sprigs)
2 1/2 lbs chicken breast
3/4 cup salsa
1 cube chicken stock
8 oz kalamata olives
1 bunch broccoli, chopped
5 stalks medium celery, chopped
1/4 cup garlic, chopped
5 medium mushrooms, chopped
1 medium onion, chopped
2 large whole tomatoes
1 cup chopped red pepper
10 oz baby carrots, chopped
6 oz green chilies
5 cups water
Instructions
1. Put frozen chicken breasts and strips into a crockpot, together with all the ingredients, except for the broccoli and tomatoes and set on high for 4 hours.
2. Add tomatoes and broccoli, and set on medium for 5 hours. When done, roughly shred the chicken into chunks with large serving forks.
3. You could easily add or subtract vegetables to your likings, watercress nuts would add a nice touch, as well.
4. Note: you can defrost and chop the chicken ahead of time, if you prefer. Also you can add Italian seasoning or any one you prefer.
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Get it now →Nutrition Facts
Serving Size: 20
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 120 kcal | ||
| Fat 3.04 g | ||
| Carbohydrate 8.37 g | ||
| Protein 15.42 g | ||
| Iron 174 mg | ||
| Calcium 127 mg | ||
| Cholesterol 35 mg | ||
| Monounsaturated Fat 1.34 g | ||
| Polyunsaturated Fat 0.41 g | ||
| Saturated Fat 0.9 g | ||
| Trans Fat 0.01 | ||
| Sodium 266 mg | ||
| Sugar 2.84 g | ||
| Potassium 447 mg | ||
| Vitamin A 1084 mcg | ||
| Vitamin C 1671 mg | ||
| Fiber 2.5 g | ||
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