Slow Cooker Italian Chicken Soup
User Reviews
4.2
15 reviews
Good
-
Prep Time
5 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 5 mins
-
Servings
8 (2-cup servings)
-
Calories
266 kcal
-
Course
Main Course
-
Cuisine
Italian
Slow Cooker Italian Chicken Soup
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A delicious, easy and comforting slow cooker Italian chicken soup with quinoa
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Ingredients
- 2 lb. boneless skinless chicken thighs
- 1 cup uncooked quinoa rinsed well
- 24 oz jar of marinara sauce I like to use a brand that doesn’t include any added sugar in the ingredient list
- 4 cups chicken broth
- 1 cup water
- 2 red bell peppers seeded and chopped
- 3 large carrots peeled and sliced into rounds
- 1 medium yellow onion diced
- 1 14.5 ounce can petite-diced tomatoes, NOT drained
- salt and pepper to taste
Optional Toppings:
- shredded mozzarella
- Parmesan Cheese
- fresh parsley
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Instructions
- Combine all ingredients in a large slow cooker.
- Cover, and cook on “low” for about 7-8 hours, or on high for 3-4 hours.
- Remove the chicken from the slow cooker. Shred or dice the meat, return it to the pot, and season with salt and pepper.
- Garnish with cheese and parsley and serve.
Notes
- Want to Make it Vegetarian? Omit the chicken and replace the meat with 2 cans of drained and rinsed cannellini beans, garbanzo beans, or kidney beans. You can substitute vegetable broth for the chicken broth, too!
- Cooking for Just Two? You can easily cut the recipe in half, which will give you 4 servings of soup. It freezes nicely or keeps in the refrigerator for about a week, so you can enjoy the extra servings at a later date (with no grocery shopping or prep work necessary)!
- Want to Prep Ahead? You can make this a slow cooker freezer meal by dumping all of the raw ingredients into a zip-top bag and freezing until ready to use. Before cooking, thaw the bag in the refrigerator overnight and then cook the next day as instructed. Alternatively, you can prepare a big batch of this soup over the weekend and store the extra cooked soup in your freezer for up to 3 months or in your refrigerator for about a week.
- Want to Make it Vegetarian? Omit the chicken and replace the meat with 2 cans of drained and rinsed cannellini beans, garbanzo beans, or kidney beans. You can substitute vegetable broth for the chicken broth, too!
- Cooking for Just Two? You can easily cut the recipe in half, which will give you 4 servings of soup. It freezes nicely or keeps in the refrigerator for about a week, so you can enjoy the extra servings at a later date (with no grocery shopping or prep work necessary)!
- Want to Prep Ahead? You can make this a slow cooker freezer meal by dumping all of the raw ingredients into a zip-top bag and freezing until ready to use. Before cooking, thaw the bag in the refrigerator overnight and then cook the next day as instructed. Alternatively, you can prepare a big batch of this soup over the weekend and store the extra cooked soup in your freezer for up to 3 months or in your refrigerator for about a week.
Nutrition Information
Show Details
Calories
266kcal
(13%)
Carbohydrates
26g
(9%)
Protein
29g
(58%)
Fat
4g
(6%)
Cholesterol
72mg
(24%)
Sodium
1032mg
(43%)
Potassium
1167mg
(33%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
5215IU
(104%)
Vitamin C
60.6mg
(67%)
Calcium
63mg
(6%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 8(2-cup servings)
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 29g | 58% |
| Fat | 4g | 6% |
| Cholesterol | 72mg | 24% |
| Sodium | 1032mg | 43% |
| Potassium | 1167mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 5215IU | 104% |
| Vitamin C | 60.6mg | 67% |
| Calcium | 63mg | 6% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
15 reviews
Good
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