CREAMY CHICKEN VEGGIE SOUP
Prep Time: 15 min
Cook Time: 4-8 HRS
This is The Best Creamy Chicken and Veggie Soup! It’s packed with veggies and the most flavorful soup base with lots of herbs!
I love this soup because it is such a quick and easy meal that is filling and comforting every time! It’s anything but boring thanks to a spoonful of Herbs de Provence. This mix of dried herbs takes a bowl of chicken and vegetables to a new level! These spices really add a punch of flavor that keep you coming back to this recipe. This soup is perfect for lunch or dinner and is easy to make ahead for leftovers!
I love a good Classic Chicken Noodle Soup but sometimes I want something that is even a little bit cozier than the classic, you know what I mean? This Creamy Chicken and Veggie Soup is the answer to that craving. I love that it is super simple to make. It’s basically just shredded chicken, chopped veggies, some broth, a bit of milk and a few aromatics like garlic, lemon and herbs. Seriously, it’s that simple.
But somehow all those simple ingredients come together for one big tasty bowl!
INGREDIENTS
· 1 1/2 pds Chicken breast
· 2 Zucchini
· 1 Onion
· 2 cups Carrots
· 1 tsp Garlic powder
· 2 tsp Salt
· 2 tsp Italian seasoning
· 1 tbsp Herbs De Provence
· 2 tbsp no salt added Tomato paste
· 2 (15 oz) cans no salt added Diced tomatoes
· 1 (10 oz) pkg Chopped spinach
Blender:
· 1 (10 oz) bag cauliflower rice
· 1 (28 oz) can no salt added Crushed tomatoes
· 1 handful Fresh basil
· 4 oz reduced fat or regular Cream cheese
Optional:
· 1 handful Fresh basil
· 2 tbsp Parmesan cheese
DIRECTIONS
Add chicken, veggies, seasonings, tomato paste diced tomatoes, and spinach to Crock pot. Cover and cook on high for 4 hours, or low 8 hours. Remove chicken and shred with two forks. Add your shredded chicken back into the Crock pot.
Add steamed cauliflower rice (I microwave a 12 oz bag of frozen cauliflower for about 6 min), crushed tomatoes, basil, and low-fat cream cheese into your blender. Blend until smooth. Pour mixture from the blender into the Crock pot.. Stir to combine. Top each bowl with parmesan, and some fresh basil if desired. Delish!
MACROS
· Servings 8 (2 cups = 1 serving)
· Calories per Serving 220
· Fat 3 g
· Carbohydrates 18 g
· Fiber 6 g
· Sugar 11 g
· Protein 33 g