Appetizers / Soups / Salads

Crockpot Chicken Thigh Veggie Soup takes several minutes to prepare.

Crockpot Chicken Thigh Veggie Soup takes several minutes to cook.

Crockpot Chicken Thigh Veggie Soup makes 14 servings.

The ingredients for Crockpot Chicken Thigh Veggie Soup are:

1 Cup Dried Split Peas
1 Cup Dried Lentils
1 Cup Dried Pinto Beans
4 Cups Beef Stock
3 Cups Frozen Stir Fry Veggies
12oz Chicken Thighs (frozen - no skin)
2 Cans 98% Fat Free Cream of Chicken Soup
2 Tbsp Chicken Bouillon
6 Cups Water
Thyme
Oregano
Basil
Rosemary

Here is how you make Crockpot Chicken Thigh Veggie Soup:

Dump all ingredients into a large crockpot except for cream of chicken soup cans. Cook until lentils, beans and peas are done. Turn off heat, add cans of cream of chicken soup, and stir until thoroughly mixed. Makes ~14 one cup servings.Number of Servings: 14Recipe submitted by SparkPeople user DOGSNRODENTS.

The nutritional information for Crockpot Chicken Thigh Veggie Soup is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 154.4

• Total Fat: 2.5 g
• Cholesterol: 24.0 mg
• Sodium: 571.6 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 5.9 g
• Protein: 13.1 g