Hungry Chick Chunky Soup
Hungry Chick Chunky Soup
Prep: 20 minutes
Cook: 3 to 4 hours or 7 to 8 hours
Ingredients
1 1/2 lbs. raw boneless skinless chicken breasts, halved
1/2 tsp. salt
1/8 tsp. black pepper
Two 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
One 15-oz. can cannellini (white kidney) beans, drained and rinsed
One 14.5-oz. can stewed tomatoes (not drained)
2 cups bagged coleslaw mix
2 carrots, chopped
1 small onion, finely diced
1 cup frozen peas
1/4 tsp. ground thyme
1 dried bay leaf
Directions
Season chicken with 1/4 tsp. salt and the pepper. Place all ingredients except remaining salt in a slow cooker and stir. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until chicken is fully cooked.
Remove and discard the bay leaf. Transfer chicken to a large bowl. Shred with two forks--one to hold the chicken in place and the other to scrape across and shred it.
Stir shredded chicken and remaining 1/4 tsp. salt into the soup in the slow cooker. Serve up and enjoy!
MAKES 10 SERVINGS
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Publish Date: 2012-10-16