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Chicken & Vegetable Soup


by Marla Murphy December 02, 2014 3 Comments

Does anyone else feel like they need a food detox after thanksgiving and all of the leftover rounds?! I sure do!! I am also craving a low maintenance recipe that I can just ‘throw & go’…enter the crockpot!! The weather got a little bit colder too yesterday which made me really want something hot and yummy to cozy up with eat. This chicken vegetable soup is a no brainer and satisfies your comfort food cravings! I also really like this recipe because I tend to watch how many carbohydrates I am eating but my husband loves carbs so I just placed the potatoes on top of all the other ingredients in the crockpot, which made it easy for him to eat all of the potatoes out and made it easy for me to manage my portion control. I do this a lot with my recipes for him, I usually just cook my soups without very many carbohydrates and then make rice or pasta that he can add to his soup so it doesn’t affect my intake at all and we are both happy! Now on to that ridiculously tasty soup!!

Chicken & Vegetable Soup
Serves 8
A easy crockpot dish to warm up!! 
Prep Time: 20 min 
Cook Time: 4 hr 
Ingredients
  • 4 boneless, skinless chicken thighs, fat removed and cut into 1-2 inch cubed
  • 1 pound of boneless, skinless chicken breast, 1-2 inch cubed
  • 3 stalks of celery, sliced and diced
  • 3 carrots, cleaned, peeled and diced
  • 1 small white onion, diced
  • 3 cloves of garlic, minced
  • 2 medium tomatoes, diced
  • 1 small (4inch) white potato
  • 2 cups of low sodium chicken broth
  • 1.5 tablespoons of tomato paste
Just before serving
  1. 1/4 cup of water
  2. 1.5 tablespoons of cornstarch (optional)
  3. a twig of fresh rosemary
  4. salt and pepper to taste
  5. pinch of parsley
Instructions
  1. Add the chicken, carrots, celery, tomatoes, onion, garlic, potato, chicken broth and tomato paste into the crackpot, set on low heat and cook for 4-6 hours (I cooked mine for 4 hours and then switched to the 'warm' setting until we were ready to eat).
  2. Once the soup has cooked for 4-6 hours, mix up the water and cornstarch and pour into the crockpot, stir until dissolved. Then add the the rosemary twig, salt and pepper. Pour into bowls and enjoy!!
calories: 252
fat: 7g
protein: 34g
carbs: 11g

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 It makes me happy just looking at these photos!! 

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I will be eating on this all winter!!

Love, Marla


Marla Murphy
Marla Murphy

Author



3 Responses

Marla
Marla

June 23, 2016

Thank you for the awesome feedback and I agree netflix and this soup were meant to be best friends :)

Elite Greatness
Elite Greatness

June 23, 2016

Oh wow that looks great! I love that it’s low in calories but packed with protein. During the holidays, taking control of your diet is tough so this recipe is definitely something I’ll take advantage of. Plus I feel like it’s the perfect food to eat while sitting on my couch watching netflix haha

Elite Greatness
Elite Greatness

June 23, 2016

Oh yeah definitely! They’re the perfect match <3 .. P.s. I'll be trying out this recipe today, if not tomorrow, so thank you :)

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