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Crockpot Creamy Chicken Spinach Soup
Course
Soup
Cuisine
American
Keyword
chicken, crockpot, spinach, Veggies
Prep Time
30
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
30
minutes
minutes
Servings
6
servings
Calories
580
kcal
Ingredients
2
pound
chicken breast
1
tablespoon
olive oil
4
cup
spinach
4
medium
russet potato
4
medium
carrot
1
medium
onion
1
clove
garlic
6
cup
chicken broth, low-sodium
1
tablespoon
Ranch Dressing Seasoning Packet
2
tablespoon
cornstarch
2
tablespoon
water
15
ounce
evaporated milk, nonfat
Serve With
4
medium
rolls, dinner, wheat
2
cup
grapes
Instructions
Cook two pounds of chicken in boiling water for 20-30 minutes.
Shred the chicken after it's cooked and set aside.
Turn empty slow cooker on till it heats up.
When pot is hot, add 1 tablespoon olive oil. Add all vegetables and stir in hot pot for 3-5 minutes. Put lid on and let it simmer for 5 more minutes.
Take lid off and add cooked chicken, broth and ranch dressing and cook on high for 3-4 hours.
Combine corn starch, water, and evaporated milk in a small bowl, and pour over soup in crock-pot. Put lid back on and cook on low for one more hour.
Garnish with light sour cream or cheese and serve with
whole wheat
rolls and grapes.
Nutrition
Calories:
580
kcal
|
Carbohydrates:
72
g
|
Protein:
51
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Cholesterol:
112
mg
|
Sodium:
400
mg
|
Fiber:
6
g
|
Sugar:
19
g