Crockpot Chicken and Bean Soup
Nutrition per serving
| Calories | 601 kcal |
| Protein | 54.6 g |
| Carbs | 72.9 g |
| Fats | 9.6 g |
| Saturated Fat | 2.3 g |
| Monounsaturated Fat | 2.9 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 8 g |
| Fiber | 8.7 g |
| Sodium | 893 mg |
Ingredients
| Chicken Thigh | |
| Chicken Stock | |
| Carrot | |
| Celery | |
| Onion | |
| Navy beans (canned) | |
| Bay Leaf | |
| Orzo |
1. In a crockpot, combine the chicken, stock, carrots, celery, onion, beans, bay leaf, and a pinch of salt and pepper
2. Cover and cook on low for 7 hours or high for 4 hours
3. 20 minutes before serving, discard of the bay leaf and shred the chicken using a fork, then add the pasta and cook for the remaining 20 minutes