Crock-Pot Season is Here

Christa's Crock-Pot Chicken Soup

32 oz of Low-Sodium Chicken Broth
12 oz thin slices of chicken breast
1/2 C Tomato Sauce
2 Celery, sliced 1/4" thick
2 Carrots, sliced 1/4" thick
1 Onion, sliced 1/4" thick
2 Bay Leaves
1/2tsp Garlic Powder
1/2 tsp Black Pepper
1tsp French Style Bouquet Garni
   (*includes: dill weed, green onion, basil, chives, tarragon, chervil, parsley, white pepper*)
1 C already cooked Whole Wheat Pasta Elbows




Cooking Directions:

1) Place chicken broth, tomato sauce, celery, carrots and all seasonings in crock pot under low heat
2) Pre-cook the chicken breast slices sprinkling the pepper and garlic powder on both sides. Cook until opaque or about 10 minutes
3) Cut up the chicken to where it's thinly sliced and almost "stringy-like."
4) Cook on Low Heat 4-6 hours or until carrots and celery are no longer hard.
5) 20 minutes before serving add Whole Wheat Pasta Elbows
6) Manga, manga!

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It was 48'F outside and nothing better hit the spot then homemade chicken noodle soup accompanied by a grilled cheese & tomato sandwich! From the "future Dietitians" standpoint I consumed my serving of vegetables (1C), protein (3oz) and 3 servings of whole grains lending itself to be about a 500kcal meal. I would estimate a 6oz bowl of this soup to be 150kcal-200kcal. And I want to highlight the benefits of.............

carrots from the carotenoid family! Beta carotene appears to neutralize free radicals that may damage cells and can be made into vitamin A within the body.

As I always like to say, everything in moderation :)

source: Academy of Nutrition and Dietetics Complete Food and Nutrition Guide 4th edition by: Roberta Larson Duyff, MS, RD, FADA, CFCS