Slow Cooker Lemon Chicken and Veggie Soup
Cook time – 245 min
- Total time
- 265 minutes
- Preparation time
- 20 minutes
- Calories
- 237
- Portions
- 8
Directions
- Stir beans, thyme, garlic, lemon juice, stock, carrot, celery, onion, salt and pepper in a 5- to 6-quart slow cooker. Add chicken; cover and cook on high 3 to 4 hours or low 6 to 8 hours or until chicken shreds easily.
- Transfer chicken to a large bowl; remove and discard thyme sprigs. Stir spinach and kale into slow cooker; cover and cook 5 minutes or until greens are tender. Shred chicken with 2 forks; add back to slow cooker. Makes about 12 cups.
Ingredients
- 2 cans (15.5 ounces each) butter beans, drained and rinsed
- 4 sprigs fresh thyme
- 2 garlic cloves, minced
- 1 DOLE® Lemon, juiced (about ¼ cup)
- 6 cups unsalted chicken stock
- 1 cup finely chopped DOLE® Carrot
- 1 cup finely chopped DOLE® Celery
- 1 cup finely chopped DOLE® Onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ pounds boneless, skinless chicken breasts
- 1 cup packed DOLE® Baby Spinach
- 1 cup packed finely chopped curly leaf kale
Nutritional Facts
| 8 Serving Per Container | |
| Serving Size | 1-1/2 cups |
| Calories | 237 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (4 g) | 5% |
| Saturated Fat (1 g) | 3% |
| Monounsaturated (1 g) | |
| Cholesterol (54 mg) | 18% |
| Sodium (753 mg) | 33% |
| Total Carbohydrate (21 g) | 8% |
| Dietary Fiber (7 g) | 26% |
| Total Sugars (3 g) | |
| Protein (30 g) | 60% |
| Calcium | 6% |
| Iron | 15% |
| Magnesium | 6% |
| Manganese | 8% |
| Phosphorus | 10% |
| Potassium (935 mg) | 20% |
| Thiamin | 4% |
| Vitamin A | 25% |
| Vitamin B6 | 15% |
| Vitamin C | 12% |
| Vitamin E | 4% |