Slow-Cooker Garden Harvest Chicken Soup

Bring more flavor, color and nutrition to typical chicken soup by adding potatoes, broccoli and squash.

  • prep time 25 min
  • total time 8 hr 45 min
  • ingredients 9
  • servings 6

Ingredients

1
pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1
teaspoon peppered seasoned salt
2
medium unpeeled red potatoes, cut into 1/2-inch pieces (2 cups)
2
medium carrots, sliced (1 cup)
1
medium onion, coarsely chopped (1/2 cup)
2
cans (14 ounces each) chicken broth
2
cups small broccoli flowerets
1
medium yellow summer squash, coarsely chopped (1 1/2 cups)
2
tablespoons chopped fresh basil leaves
  • 1 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with peppered seasoned salt. Cook 6 to 8 minutes, stirring occasionally, until brown.
  • 2 Mix chicken and remaining ingredients except broccoli, squash and basil in 3 1/2- to 4-quart slow cooker.
  • 3 Cover and cook on Low heat setting 7 to 8 hours.
  • 4 Stir in broccoli, squash and basil. Increase heat setting to High. Cover and cook 15 to 20 minutes or until vegetables are tender.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    210
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    880mg
    880%;
    Total Carbohydrate
    16g
    16%
    (Dietary Fiber
    4g
    4%
      Sugars
    3g
    3%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    90%;
    Vitamin C
    35%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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