Chunky chicken soup

6 servings

Ingredients

Quantity Ingredient
1 large Onion; chopped
2 Celery stalks thinly sliced
2 larges Carrots; peel & thinly sliced
2 cups Cauliflower flowerets coarsely chopped
2 larges Chicken breast halves without skin,bone-in trim all visible fat
6 cups Chicken broth, defatted
2 cups Garbanzo beans, cooked or 15-oz can uncook well drained
½ cup Long-grain rice; uncooked
1½ teaspoon Dried thyme leaves
1 teaspoon Dried basil leaves
1 teaspoon Dried marjoram leaves
2 larges Bay leaves
¼ teaspoon Black pepper
1 can Stewed tomatoes

Directions

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In 5-qt crock pot, combine onion, celery, carrots, and cauliflower. Add chicken, broth, beans, rice thyme, basil, marjoram, bay leaves, and pepper.

Cover and cook on high 1 hour. Lower heat to low and cook an additional 6 to 8 hours. Remove bay leaves and discard.

Remove chicken. When cool enough to handle, remove from bone and cut chicken into bite-sized pieces. Add stewed tomatoes to crock pot, and cook on high an additional 10 to 15 mins. Return chicken to crock pot, and cook an additional 5 mins.

NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 402 Fat (gm) 5.9 Sat. fat (gm) ⅗ Cholesterol (mg) 46 Sodium (mg) 607 Protein (gm) 35 Carbohydrate (gm) 56 % Calories from fat 13

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