A delicious and healthy Italian Vegetable Soup that fits almost all diets: low fat, low calories, and low carb. Just follow the easy step by step photo instructions.
2poundsskinless boneless chicken breasts trimmed and cubed
1onionlarge medium chopped
4carrotsmedium chopped
4stalks celerydiced
42ozchicken broth
14ozdiced tomatoes
6oztomato paste
1teaspoonoregano
1/2teaspoonthyme
1teaspoonsalt
1/2teaspoonpepper
1tablespoongarlic powdercrushed or minced
1poundfrozen green beans
Instructions
Trim and cube 1 1/2 to 2 pounds of skinless boneless chicken breast.
Clean and chop one large onion, 4 stalks of celery (you may include the celery leafs if you want), and 4 medium carrots.
Combine chicken and veggies with 1 tablespoon minced garlic, three cans chicken broth, 1 can diced tomatoes, one 6 oz can tomato paste, 1 teaspoon oregano, 1/2 teaspoon thyme, 1 teaspoon salt, 1/2 teaspoon pepper and 1 pound frozen green beans.
Cook on low for 7-8 hours.
Notes
Pro Tips
You can use other chicken, like thighs, but that will increase the fat.
Nutrition is based on 1 cup-sized serving.
Easy to cut in half.
This requires a larger crock pot.
Good refrigerated for 3-4 days and good in the freezer for 3-4 months.
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