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Slow Cooker Chicken Soup

 
Slow Cooker Chicken Soup
Image © Baked by Rachel
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $20.47 One serving costs about $20.47 One serving costs about $20.47

$20.47 per serving

31 people like this recipe

31 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

spoonacular Score:50%

Spoonacular Score: 50%

 

The recipe Slow Cooker Chicken Soup can be made in approximately 45 minutes. Watching your figure? This gluten free and dairy free recipe has 346 calories, 28g of protein, and 22g of fat per serving. For $20.47 per serving, you get a main course that serves 6. 31 person found this recipe to be tasty and satisfying. This recipe from Baked by Rachel requires pepper flakes, carrots, garlic, and chicken. To use up the bay leaf you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. It is perfect for Autumn. Overall, this recipe earns a pretty good spoonacular score of 51%. 365 Days of Slow Cooking: for Slow Cooker Chicken and Orzo Soup, 365 Days of Slow Cooking: for Slow Cooker Chicken and Pesto Soup, and Slow Cooker Summer Vegetable Pesto Soup {and a Slow Cooker Giveaway!} are very similar to this recipe.

Ingredients

Servings:
1
1  bay leaf
bay leaf
1.5 Cs
1.5 Cs carrots
carrots
1.5 Cs
1.5 Cs celery
celery
4 pounds
4 pounds chicken
chicken
1.5 teaspoons
1.5 teaspoons dried garlic
dried garlic
1 teaspoon
1 teaspoon garlic powder
garlic powder
6 Cs
6 Cs liquid smoke
liquid smoke
1 C
1 C onion
onion
1.5 teaspoons
1.5 teaspoons pepper
pepper
0.5 teaspoons
0.5 teaspoons red pepper flakes
red pepper flakes
1.5 teaspoons
1.5 teaspoons salt
salt
0.5 teaspoons
0.5 teaspoons thyme
thyme
1  bay leaf
1
bay leaf
1.5 Cs carrots
1.5 Cs
carrots
1.5 Cs celery
1.5 Cs
celery
4 pounds chicken
4 pounds
chicken
1.5 teaspoons dried garlic
1.5 teaspoons
dried garlic
1 teaspoon garlic powder
1 teaspoon
garlic powder
6 Cs liquid smoke
6 Cs
liquid smoke
1 C onion
1 C
onion
1.5 teaspoons pepper
1.5 teaspoons
pepper
0.5 teaspoons red pepper flakes
0.5 teaspoons
red pepper flakes
1.5 teaspoons salt
1.5 teaspoons
salt
0.5 teaspoons thyme
0.5 teaspoons
thyme

Equipment

baking sheet
baking sheet
slow cooker
slow cooker
bowl
bowl
baking sheet
baking sheet
slow cooker
slow cooker
bowl
bowl


Instructions

Read the detailed instructions on Baked by Rachel

Price Breakdown

Cost per Serving: $20.47
Ingredient
1 bay leaf
1 1/2 C carrots
1 1/2 C celery
4 pounds chicken
1 1/2 teaspoon dried garlic
1 teaspoon garlic powder
6 Cs liquid smoke
1 C onion
1 1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon thyme
Price
$0.02
$0.34
$0.57
$5.79
$0.93
$0.09
$114.58
$0.35
$0.09
$0.05
$0.02
$122.83

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
346 Calories
28g Protein
22g Total Fat
7g Carbs
11% Health Score
Limit These
Calories
346
17%

Fat
22g
34%

  Saturated Fat
6g
39%

Carbohydrates
7g
3%

  Sugar
3g
4%

Cholesterol
108mg
36%

Sodium
1255mg
55%

Get Enough Of These
Protein
28g
56%

Vitamin A
5719IU
114%

Vitamin B3
10mg
52%

Vitamin B6
0.63mg
31%

Selenium
21µg
31%

Phosphorus
245mg
25%

Vitamin B5
1mg
15%

Potassium
507mg
14%

Vitamin K
14µg
14%

Zinc
2mg
14%

Vitamin B2
0.22mg
13%

Manganese
0.22mg
11%

Magnesium
40mg
10%

Iron
1mg
9%

Vitamin B1
0.13mg
9%

Vitamin C
7mg
9%

Fiber
2g
8%

Vitamin B12
0.45µg
8%

Folate
29µg
7%

Copper
0.12mg
6%

Vitamin E
0.8mg
5%

Calcium
47mg
5%

Vitamin D
0.29µg
2%

covered percent of daily need

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