A delicious and healthy Chicken Vegetable Soup that fits almost any diet: low fat, low calories, and keto/low carb. Bursting with some great Italian seasoning, it will become a favorite at your home.
1poundskinless boneless chicken breaststrimmed and cubed
1onionmedium
2carrotsmedium chopped
2stalks celerydiced
3cupschicken broth
1cupdiced tomatoes
3oztomato paste
½teaspoonoregano
¼teaspoonthyme
½teaspoonsalt
¼teaspoonpepper
½tablespoongarlic powdercrushed or minced
1ozfrozen green beans
Instructions
Trim and cube 1 pound of skinless boneless chicken breast.
Clean and chop one medium onion, two stalks of celery (you may include the celery leaves if you want), and two medium carrots.
Combine chicken and veggies with 1 1/2 teaspoons minced garlic, three cups chicken broth, 1 cup diced tomatoes, 3 oz. tomato paste, 1/2 teaspoon oregano, 1/4 teaspoon thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 pound frozen green beans.
For a single batch, a smaller crock pot of at least 2 1/2 quarts is fine. For a double batch, use a pot of 4 quarts or bigger. Cook on low for 7-8 hours.
Notes
Pro Tips
As written, this fits nicely in a 2 1/2 quart crock pot.
I prefer a double recipe that will use full cans of ingredients. That fits in a 4 quart or larger crock pot.
You can use precooked chicken. 3 cups of shredded chicken is about one pound. Add it about halfway through cooking.
A little more or a little less chicken is fine. You can use other chicken, like thighs, but that will increase the fat.
You can use a premixed Italian season. Remove the oregano and thyme and replace with an equal amount of your seasoning.
Nutrition is based on 1 cup-sized serving.
Good refrigerated for 3-4 days and good in the freezer for 3-4 months.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.