Parmesan Chicken Soup
This is a very easy recipe. Throw it together and come back later to enjoy a warm hearty meal. The chicken just falls apart! Each serving has 21 g of protein, 15 g of carbs (1 carb serving for diabetics), and only 77 mg sodium.
Ingredients
Serving size: 8 ounces
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Servings:
Ingredients
1 pound
chicken breast 3 cloves
garlic (minced) 1
green pepper (medium, chopped) 8 ounces
tomatoes (crushed) 4 cups
chicken broth (low sodium) 1
sweet onion (small, chopped) 1⁄2 cup
parmesan cheese (grated, low sodium) 1 tablespoon
basil (fresh, chopped) 2 teaspoons
oregano (fresh, chopped) 4 ounces
penne (dried)Directions
Instructions
- Add chicken breast, green pepper, garlic, tomatoes, chicken broth, onion, 1/3 cup parmesan, basil, and oregano to a Crock-Pot.
- Cook on low for 7 hours.
- Take 2 forks and shred the chicken while it is still in the Crock-Pot.
- Stir dry pasta into the soup and continue cooking on high for 30 minutes.
- Ladle soup into a bowl and garnish with extra parmesan and basil.
Nutritional Analysis
Per serving
Calories: 191 kcal
Protein: 21 g
Carbohydrates: 15 g
Dietary Fiber: 1 g
Phosphorus: 224 mg
Potassium: 349 mg
Sodium: 77 mg
