Lunch

Chicken-y Mayo Clinic Soup is for Lunch.

Chicken-y Mayo Clinic Soup takes 30 minutes to prepare.

Chicken-y Mayo Clinic Soup takes several minutes to cook.

Chicken-y Mayo Clinic Soup makes 16 servings.

The ingredients for Chicken-y Mayo Clinic Soup are:

1/2 head cabbage, minced
3 large red onions, minced
1 small green pepper, minced
2 cups chopped celery (about 1/2 bunch)
1 pound baby carrots, chopped
1 can corn, drained
4 chicken breasts, cooked and chopped into bite sized pieces
48 oz. chicken broth
1-2 bay leaf

Here is how you make Chicken-y Mayo Clinic Soup:

chop/mince onions, cabbage, and green pepper in food processor. Cook in slow cooker on low heat 4-6 hours (sliced small like this, your pickiest eaters won't mind it's cabbage and onions they're eating) Before you put your food processor away, use the slicing blade and chop 2 cups celery, 1 pound baby carrots, pour in 1 can drained corn, seasoning, and 2 cooked boneless chicken breasts (cut into bite sized pieces). Set aside.About an hour before serving, turn the slow cooker to high and add remaining ingredients. Simmer until carrots and celery are tender-crisp and flavors are blended.Remove bay leaf before serving.Divide soup into zip lock baggies and freeze. Yields approximately 16 one-cup servings.Number of Servings: 16Recipe submitted by SparkPeople user 4REBECCAENM.

The nutritional information for Chicken-y Mayo Clinic Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 53.6

• Total Fat: 0.6 g
• Cholesterol: 5.1 mg
• Sodium: 925.4 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 2.4 g
• Protein: 3.5 g