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Nutrition Facts
Serving Size 458 g
(Approx. 8 Servings)
Amount Per Serving
Calories 290 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 350 mg 15%
Total Carbohydrate 27 g 9%
Dietary Fiber 7 g 28%
Sugars 8 g
Protein 44 g
Vitamin A 130% Iron 10%
Vitamin C 35% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Slow Cooked Chicken and Vegetable Soup
Prep Time
15 minutes
Cook Time
8 hours
Total Time
8 h 15 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 bay leaf
4 carrots, cut into 2-inch pieces
1 cup(s) H-E-B® Petite Green Peas
1 yellow onion, diced
4 parsnips, peeled and cut into 2-inch pieces
2 celery, cut into 2-inch pieces
1 cup(s) H-E-B® Super Sweet Corn, frozen
1 Tsp McCormick Dried Thyme
32 fl oz H-E-B Select Ingredients Reduced Sodium Chicken Broth
3 Lb boneless, skinless chicken breasts, cut into pieces
2 garlic, sliced
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Instructions

1
Combine bay leaf, carrots, peas, onion, parsnips, celery, corn, thyme, broth, chicken and garlic in a slow cooker; set heat to medium, and cook 8 hours until chicken is cooked thoroughly.

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