Wednesday, February 18, 2015

Chicken & Veggie Soup in the Crockpot | Low Carb

I know it's been a little quiet on FFL this past week.....but we have been gallivanting through our favourite European city, Prague! And oh man, did we just blow it out! Lots of yummy food and beers...definitely not on a 'clean' diet. But as it was our last time in Prague for awhile, we lived it up! Sidenote: My husband and I actually spent an hour in the hotel gym the first day we were there...at least we started out good!

So when we returned, we desperately needed a little slimdown meal for the week. I found this great recipe on Pinterest (as you do) and it seemed perfect for a healthy protein/fiber filled, light dinner. Of course, I tweaked it a little bit, so here is the modified version:



Chicken and Veggie Soup | Crockpot - 6 large servings

Ingredients:

1 onion, diced
3 minced garlic cloves
2 carrots, chopped
3 stalks celery, chopped
5 cups chicken stock (I use 5 OXO cubes)
8 oz mushrooms ( I used portobellini)
2 Chicken Breasts, marinated in garlic and herb ***
1 tsp thyme
1/2 tsp vanilla extract
2 handfuls spinach
2/3 cup single cream
1 cup water

***I used Waitrose Ready to Cook Garlic and Herb breasts. Use any type of chicken you would like. Rotisserie chicken would even be delicious! Use 2-3 breasts depended on the size

1. Cook chicken and shred when cooked.
2. Saute chopped onions and garlic for 3 minutes and add to crockpot.
3. Add carrots, celery, chicken stock, mushrooms, water and chicken to crockpot and cook on low for about 8 hours, until carrots are tender.
4. Add spinach and cream and let simmer for about 10 minutes.
5. Serve!


Nutrition Facts
Servings 6.0
Amount Per Serving
calories 158
% Daily Value *
Total Fat 8 g12 %
Saturated Fat 4 g18 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 756 mg32 %
Potassium 227 mg6 %
Total Carbohydrate 10 g3 %
Dietary Fiber 3 g10 %
Sugars 4 g
Protein 13 g25 %
Vitamin A78 %
Vitamin C12 %
Calcium3 %
Iron3 %

1 comment:

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