Easy Slow Cooker Chicken Soup (low calorie & low carb)
In this post, guest blogger Christine Fontanin shares her recipe for an easy crock pot chicken and vegetable soup.
Originally posted on lowcarbcrock.com
I must admit, I ate a little too much naughty stuff this 4th of July! I was very happy the next day to have my Space Girl Organics produce in my fridge so I could get back on the ‘happy train’ track!
This simple and light crock pot chicken soup recipe is so easy to make! You can customize this basic recipe to your dietary needs and with whatever veggies you have on hand.
You can make this in any slow cooker that is 4.5 quarts or larger.
Servings: Makes 4 extra large bowls of soup
4 cups of organic chicken broth or chicken stock (this is (1) 32 oz. carton)
1 cup water
1/2 teaspoon seasoned salt or regular salt
1/8 teaspoon pepper
1 medium yellow onion chopped
1 cup of zucchini diced
2 stalks celery, diced
1/8 cup fresh parsley, chopped
1/2 teaspoon poultry seasoning (you could substitute this with sage and thyme)
1 teaspoon of Organic Better Than Bouillon beef or chicken base
1 to 2 diced boneless skinless chicken breasts
1/3 cup of good quality grated parmesan cheese
1/4 teaspoon of nutmeg
Place all of the ingredients in your slow cooker except the chicken, parmesan cheese and nutmeg. Cover and cook on low for 4 to 5 hours or high for 3 hours. Add the diced chicken and nutmeg and cook approx. 1 additional hour or until the chicken is thoroughly cooked and tender. Stir the parmesan cheese into the soup and it will melt into the broth and give it great flavor. Add additional salt and pepper as needed.