Chunky Chicken Soup

Course : Chicken
Serves: 6
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1 large onion -- chopped
2 stalks celery -- thinly sliced
2 large carrots, peeled and thinly sliced
2 cups cauliflower florets -- coarsely chopped
2 medium skinless boneless chicken breast halves
6 cups low-fat chicken broth
2 cups garbanzo beans
1/2 cup uncooked long grain rice
1 1/2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
2 large bay leaves
1/4 teaspoon black pepper
15 ounces stewed tomatoes

Preparation / Directions:

In 5-quart crock pot, combine onion, celery, carrots, and cauliflower. Add chicken, broth, beans, rice thyme, basil, marjoram, bay leaves, and pepper. Cover and cook on high 1 hour. Lower heat to low and cook an additional 6 to 8 hours. Remove bay leaves and discard. Remove chicken. When cool enough to handle, cut chicken into bite-sized pieces. Add stewed tomatoes to crock pot, and cook on high an additional 10 to 15 minutes. Return chicken to crock pot, and cook an additional 5 minutes.


Nutritional Information:

317 Calories (kcal); 5g Total Fat; (12% calories from fat); 23g Protein; 48g Carbohydrate; 23mg Cholesterol; 73mg Sodium

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