subscribe Signup for our Newsletter expand Expand Browser
Calorie Count Blog

Hungry Chick Chunky Chicken Soup

By hungrygirl_lisa on Aug 28, 2012 12:10 AM in Recipes

Sometimes you just need some chicken soup. This veggie-loaded crock-pot recipe has everything you need! 


1 1/2 lb. raw boneless skinless chicken breasts, halved 

1/2 tsp. salt 

1/8 tsp. black pepper 

Two 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth 

One 15-oz. can cannellini (white kidney) beans, drained and rinsed 


One 14.5-oz. can stewed tomatoes (not drained) Hungry Girl Logo

2 cups bagged coleslaw mix 

2 carrots, chopped 

1 small onion, finely diced 

1 cup frozen peas 

1/2 tsp. fresh thyme

1 bay leaf  


Evenly season chicken with 1/4 tsp. salt and the pepper. Place all ingredients in the crock pot and stir.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Remove and discard the bay leaf.

Remove the chicken and place in a bowl. Shred each piece using two 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 with remaining 1/4 tsp. salt. Serve up and enjoy!

Makes 10 servings

PER SERVING (1/10th of recipe, about 1 cup): 150 calories, 1g fat, 570mg sodium, 15g carbs, 4.25g fiber, 5g sugars, 20.5g protein

For more Tips & Tricks from Hungry Girl, sign up for the daily email!

Like Hungry Girl on Facebook!

Follow HG on Twitter!


Is the picture included really of this recipe.  I'm concerned that it is not.  I just can't see a can of "not drained stewed tomatoes" allowing the broth portion of the soup to remain the same color as chicken stock.  Just curious.  I'm sure the recipe is delicious, just worried mine won't look so appetizing. 


amylynnreel I hear ya, but as I look at the picture, I do see stewed tomatoes in there!  

An actual healthy hungry girl recipe, yay!  I enjoy making chicken and Dumplings--a HUGE batch--then I freeze half of it.  It's great to have it as a ready to go meal.  Just defrost and heat.  

I'm wondering, does Bisquick make a whole wheat variety?  That's pretty much the only thing in my recipe that isn't as healthy.  Although, since I'm typically only eating half and I can eat whatever I want, I don't mind the regular variety!



How can I eat whatever I want and STILL lose weight?  It's easy!

Do you think this recipe would work without the chicken? I am a vegetarian but would like to cook some vegetable soup in a crockpot. Maybe add more beans? Reduce the cooking time by half?


Ok, I made it with two minor adjustments. I used broccoli slaw rather than cold slaw and I didn’t drain & rinse the white kidney beans (horrors). Well anyway it's delicious and in my opinion a great dish. The soup Nazi would be proud!


I make a tasty veggie soup using:

1/2 head of chopped cabbage

1/2 Cup each: Peas, green beans, sliced carrots, diced potatoes and whole kernel corn

1/4 cup each celery, mushrooms and onions

1 large can of diced tomatoes (reduced sodium)

enough tomato juice to cover

Put all in a large pot, simmer until all the veggies are semi tender.  Surprisingly this has a kick to it although there is no pepper...use any vegetables you like omit the ones you don't...I have used zuchinni, cauliflower, yellow squash, kidney beans...whatever I have on hand.  Recipie can be adjusted and you can use coleslaw mix in place of the head of cabbage.  Enjoy!


Post Your Comment

Join Calorie Count - It's Easy and Free!