Chicken And Vegetable Chowder Recipe

This Chicken Vegetables Chowder is a perfect appetizer ! Replete with broccoli, mushrooms, corn and creamy potato soup, with thyme seasoning and garlic flavoring, this chicken breasts soup is a must for me before my favorite meals. You are welcome to comment on this Chicken Vegetables Chowder here!

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Main IngredientInterest Group

Ingredients

 Boneless skinless chicken breasts1 Pound, cut into pieces
 Frozen broccoli cuts10 Ounce
 Sliced carrots1 Cup (16 tbs)
 Sliced mushrooms4 1⁄2 Ounce (1 Jar, Drained)
 Chopped onion1⁄2 Cup (8 tbs)
 Whole kernel corn1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), minced
 Dried thyme leaves1⁄2 Teaspoon
 Canned reduced sodium chicken broth14 1⁄2 Ounce (1 Can)
 Canned cream of potato soup10 3⁄4 Ounce (1 Can)
 Half and half1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1010 Calories from Fat 206

% Daily Value*

Total Fat 21 g32.7%

Saturated Fat 10.4 g51.9%

Trans Fat 0.1 g

Cholesterol 308.2 mg

Sodium 3231 mg134.6%

Total Carbohydrates 73 g24.4%

Dietary Fiber 14.1 g56.4%

Sugars 17 g

Protein 126 g252.7%

Vitamin A 588.1% Vitamin C 474.1%

Calcium 44.1% Iron 46%

*Based on a 2000 Calorie diet

Directions

Combine all ingredients except half-and-half in slow cooker.
Cover and cook on LOW 5 hours or until vegetables are tender and chicken is no longer pink in center.
Stir in half-and-half.
Turn to HIGH.
Cover and cook 15 minutes or until heated through.
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