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