Lunch

Crockpot Brothy Chick-Carrot Soup is for Lunch.

Crockpot Brothy Chick-Carrot Soup takes 20 minutes to prepare.

Crockpot Brothy Chick-Carrot Soup takes 480 minutes to cook.

Crockpot Brothy Chick-Carrot Soup makes 12 servings.

The ingredients for Crockpot Brothy Chick-Carrot Soup are:

2 Table spoons garlic salt
2 Table spoons crushed red pepper
1Table spoon black pepper
14 oz. roasted chicken breast meat
1 cup 33% less sodium chicken broth
2 cups filtered tap-water
1 Firm med. head cabbage
1 can 15oz. of sliced potatoes (rinsed) or (sliced raw 1 2/3 cup)
1 can of sweet peas (premium 15 oz)
1 can 15 oz. Sweet White Whole Kernel Corn or Shoe peg Corn
1 28 oz. can peeled diced tomatoes
2 1/2 cups of baby carrots (raw)

Here is how you make Crockpot Brothy Chick-Carrot Soup:

Yield 12 1 cup servings Tomatoes and all canned vegetables to Crock pot Shred chicken or chop fine dusting with spices layer over vegetables Remove Core from cabbage discard woody end finely slice then add Quarter Cabbage head and slice layer into Crock pot Add Chicken Broth Juice from tomatoes and water Set pot for 8 hours low heatNumber of Servings: 12Recipe submitted by SparkPeople user RJESSUP75.

The nutritional information for Crockpot Brothy Chick-Carrot Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 110.7

• Total Fat: 1.2 g
• Cholesterol: 5.3 mg
• Sodium: 301.8 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 4.7 g
• Protein: 5.7 g

The dietary needs meet for Crockpot Brothy Chick-Carrot Soup is Low Fat