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Hungry Chick Chunky Soup by


1 and 1/2 pounds raw, boneless, skinless, chicken breasts, halved
1/2 teaspoon salt and freshly ground black pepper
1 small onion, finely diced
2 carrots, chopped
2 cups dry coleslaw mix
1 (15 ounces) can white beans (such as cannellini), drained and rinsed
1 (14 and 1/2 ounce) can stewed tomatoes, not drained
1 cup frozen peas
2 (14 and 1/2 ounce) cans fat-free chicken broth (about 3 and 1/2 cups)
1/2 teaspoon fresh thyme, plus more, for serving, optional
1 bay leaf


Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper
Place the onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in crock pot and stir
Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours
Remove and discard bay leaf
Remove the chicken pieces and place them in a bowl
Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it
Return the shredded chicken to the crock pot and stir into the soup
Season the soup with 1/4 teaspoon salt or to taste
Garnish with additional thyme, if using

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