Print
ShareThis
Winter Squash Soup
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Chicken and Vegetable Chowder
Yield: Makes 6 servings
Ingredients:
1
pound boneless skinless chicken breasts, cut into 1-inch pieces
1
can (14-1/2 ounces) reduced-sodium chicken broth
1
can (10-3/4 ounces) condensed cream of potato soup
1
package (10 ounces) frozen broccoli florets, thawed
1
cup sliced carrots
1
jar (4-1/2 ounces) sliced mushrooms, drained
1/2
cup chopped onion
1/2
cup whole kernel corn
2
cloves garlic, minced
1/2
teaspoon dried thyme leaves
1/3
cup half-and-half
Preparation:
Slow Cooker Directions
1.
Combine chicken, broth, soup, broccoli, carrots, mushrooms, onion, corn, garlic and thyme in slow cooker; mix well.
2.
Cover; cook on LOW 5 to 6 hours.
3.
Stir in half-and-half. Cover; cook on HIGH 15 minutes or until heated through.
Variation
Add 1/2 cup (2 ounces) shredded Swiss or Cheddar cheese just before serving, stirring over LOW heat until melted.
Nutritional Information:
| Serving Size: | |
| Fiber | 2 g |
| Carbohydrate | 15 g |
| Cholesterol | 54 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 24 % |
| Calories | 188 |
| Protein | 22 g |
| Sodium | 704 mg |
Dietary Exchange:
| Meat | 2 |
| Starch | 1 |
This recipe appears in:
Chowders
