Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Brimming with savory veggies, this broth-based chicken soup all comes together in the slow cooker. For a gluten-free version, make sure the broth is gluten free and use 1/2 cup of a wild rice blend instead of barley.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. chopped cabbage | ||
| 1 (14.5 oz) can Hy-Vee diced tomatoes, undrained | ||
| 1 medium onion, chopped | ||
| 1 c. chopped carrots | ||
| 1 c. chopped celery | ||
| ½ c. pearl barley | ||
| 1 Hy-Vee bay leaf | ||
| 1 ½ tsp. fresh thyme or 1/2 tsp Hy-Vee dried thyme | ||
| 1 tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee black pepper | ||
| 2 Hy-Vee Cool Chicken boneless, skinless chicken breasts (about 1-1/4 pounds total) | ||
| 6 c. Hy-Vee reduced-sodium chicken broth | ||
| 1 c. frozen edamame | ||
| 1 c. frozen Hy-Vee cut green beans | ||
| 1 c. chopped zucchini | ||
| Baking Stone Shepherd’s Bread, optional |
Directions
- In a 4-or-5-quart slow-cooker, combine cabbage, tomatoes, onion, carrots, celery, barley, bay leaf, thyme, salt and black pepper. Place chicken breasts on top of vegetables. Pour in broth.
- Cover and cook on HIGH for 4 to 5 hours or LOW for 8 to 9 hours.
- Remove chicken; stir in edamame, green beans and zucchini.
- Use 2 forks to shred chicken into bite-size pieces. Return chicken to slow-cooker. Cover and cook on HIGH heat for 20 to 30 minutes or until frozen vegetables are tender. Remove bay leaf.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 35mg
- Sodium: 750mg
- Total Carbohydrates: 16g
- Protein: 16g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 30%
0%
Iron 8%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Health 2012.