Hungry Chick Chunky Chicken Soup

By á-3660

PER SERVING (1/10th of recipe, about 1 cup): 150 calories, 1g fat, 570mg sodium, 15g carbs, 4.25g fiber, 5g sugars, 20.5g protein -- PointsPlus™ value 3*

Ingredients

• 1 1/2 lbs. raw boneless skinless lean chicken breasts, halved
• 1/2 tsp. salt, divided
• 1/8 tsp. black pepper
• 1 small onion, finely diced
• 2 carrots, chopped
• 2 cups dry coleslaw mix
• Two 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
• One 15-oz. can cannellini (white kidney) beans, drained and rinsed
• One 14.5-oz. can stewed tomatoes (not drained)
• 1 cup frozen peas
• 1/2 tsp. fresh thyme
• 1 bay leaf

Details

Servings 10
Preparation time 20mins
Cooking time 27mins

Preparation

Step 1

Evenly season chicken with 1/4 tsp. salt and the pepper. Place all ingredients in the crock pot and stir. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Remove and discard the bay leaf. Remove the chicken and place in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot and stir into the soup.

Season with remaining 1/4 tsp. salt. Serve up and enjoy!