8-Vegetable Chicken Soup

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Serves 10 (1-1/2 cups each).

All you need:

2 cups chopped cabbage
1 (14.5 oz) can Hy-Vee diced tomatoes, undrained
1 medium onion, chopped
1 cup chopped carrots
1 cup chopped celery
1/2 cup pearl barley
1 Hy-Vee bay leaf
1 1/2 tsp fresh thyme or 1/2 tsp Hy-Vee dried thyme
1 tsp Hy-Vee salt
1/2 tsp Hy-Vee black pepper
2 Hy-Vee Cool Chicken boneless, skinless chicken breasts (about 1-1/4 pounds total)
6 cups Hy-Vee reduced-sodium chicken broth
1 cup frozen edamame
1 cup frozen Hy-Vee cut green beans
1 cup chopped zucchini
Baking Stone Shepherd’s Bread, optional

All you do:

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 information per serving:
Calories: 150
Carbohydrate: 16g
Cholesterol: 35mg
Dietary Fiber: 4g
Fat: 2.5g
Protein: 16g
Saturated Fat: 0g
Sodium: 750mg
Sugars: 5g
Trans fats: 0g
Daily nutritional values:
60% vitamin A
30% vitamin C
6% calcium
8% iron