Discover how to make a healthy and comforting Crockpot chicken soup with vegetables. A simple slow cooker recipe full of nutrients.
Equipment
- Slow cooker
Ingredients
- 4 oz Onion, thinly sliced (julienned) (approx.100 g) 1 medium onion
- 4 oz Carrots thinly sliced into rounds (approx.100 g) approx. 2 medium carrots
- 2 Garlic cloves (whole)
- 4 oz Leek sliced into rings (approx.100 g) 1 medium leek
- 1 lb Chicken tenderloins or chicken breasts: cut into uniform cubes (approx. 450-500 g)
- 0.5 lb Mushrooms: sliced (approx. 250g or 9 oz)
- 1 tbsp Tomato sauce or 1/2 tbsp tomato paste
- 400 ml Chicken or beef stock approx. 1 3/4 cups. Homemade is best; otherwise, use a low-sodium store-bought version.
- 200 g Fresh spinach: approx. 7 oz or 4-5 cups packed.
- 1 tbsp Extra virgin olive oil.
- 1 tsp Sea salt.
- Freshly ground black pepper to taste.
Instructions
Layer the ingredients: Prep the vegetables and place them in the slow cooker (Crockpot) in the following order: onion, carrots, garlic, leeks, tomato sauce, chicken, and mushrooms.
Slow cook: Pour in the stock. Cover and cook for a total of 3 hours. Set to High for the first hour, then switch to Low for the remaining 2 hours.
Add greens: Finally, stir in the fresh spinach and cook for one additional hour on Low.
Serve: Ladle the soup into bowls and enjoy a deeply flavorful and comforting meal.
Nutrition
Calories264 kcal
Carbohydrates17 g
Protein31 g
Fat8 g
Saturated fat2 g
Cholesterol76 mg
Sodium945 mg
Potassium1186 mg
Fiber4 g
Sugar7 g
Vitamin A9951 IU
Vitamin C25 %
Calcium96 %
Iron3 mg
