Chicken Vegetable Soup


16 oz Carrots
8 oz Red Onions
1 large Celery stalk, raw
1 lb Mushrooms, white, raw
1 lb Potatoes, red, raw
1 Cup, Organic Chicken Broth - Low Sodium 36 ounces, Chicken Breast
1⁄2 tsp Ground Thyme
4 tsp Fresh Raw Parsley
2 tbsp fresh Rosemary
1 tsp, Salt
1 tsp black pepper


1. Place carrots, red onions, celery, and mushrooms in the slow cooker.

2. Combine the broth, 1⁄2 tsp salt, 1⁄2 tsp pepper, 1⁄2 tsp thyme and pour over the vegetables.

3. Place Chicken breast in slow cooker. Sprinkle the parsley and the rest of the salt and pepper on the Chicken.

4. Pace the cover on the slow cooker and cook on low for 5-6 hours.

OPTIONAL: To add some real spice to this, consider a couple of bell peppers, a poblano pepper and even a jalapeno. This would give it some kick and is quite tasty.


Nutritional Information ( Per Serving)


Makes 6 Servings

Calories: 301  

Carbs: 26g

Fat: 5g

Protein: 44g

Fiber: 5g