8-Vegetable Chicken Soup

Recipe

Soup, Chili & Stew
8-Vegetable Chicken Soup

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3.31 out of 5 stars
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126 ratings

Recipe Data

10
Servings
10min
Prep
4hr30min
Total

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    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. 

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    2 c.chopped cabbage
    1(14.5 oz) can Hy-Vee diced tomatoes, undrained
    1medium onion, chopped
    1 c.chopped carrots
    1 c.chopped celery
    ½ c.pearl barley
    1Hy-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
    2Hy-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

    1. 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.
    2. Cover and cook on HIGH for 4 to 5 hours or LOW for 8 to 9 hours.
    3. Remove chicken; stir in edamame, green beans and zucchini.
    4. 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.