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Slow-Cooker Garden Harvest Chicken Soup

Bring more flavor, color and nutrition to typical chicken soup by adding potatoes, broccoli and squash.

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 (116) 1 Reviews
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  • Prep Time 25 min
  • Total Time 8 hr 45 min
  • Servings 6

Ingredients

1
pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1
teaspoon peppered seasoned salt
2
medium unpeeled red potatoes, cut into 1/2-inch pieces (2 cups)
2
medium carrots, sliced (1 cup)
1
medium onion, coarsely chopped (1/2 cup)
1
carton (32 oz) Progresso™ chicken broth (4 cups)
2
cups small broccoli flowerets
1
medium yellow summer squash, coarsely chopped (1 1/2 cups)
2
tablespoons chopped fresh basil leaves

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LOCATION

Directions

  • 1 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with peppered seasoned salt. Cook 6 to 8 minutes, stirring occasionally, until brown.
  • 2 Mix chicken and remaining ingredients except broccoli, squash and basil in 3 1/2- to 4-quart slow cooker.
  • 3 Cover and cook on Low heat setting 7 to 8 hours.
  • 4 Stir in broccoli, squash and basil. Increase heat setting to High. Cover and cook 15 to 20 minutes or until vegetables are tender.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
880mg
880%;
Total Carbohydrate
16g
16%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
35%;
Calcium
6%;
Iron
15%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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