Best Hungry Chick Chunky Soup Recipes

Hungry Chick Chunky Soup image

Provided by Cooking Channel

Time 3h20m

Yield 10 servings

Number Of Ingredients 11

1 1/2 pounds raw, boneless, skinless lean chicken breasts, halved
1/2 teaspoon salt and freshly ground black pepper
1 small onion, finely diced
2 carrots, chopped
2 cups dry coleslaw mix
1 (15-ounce) can white beans (such as cannellini), drained and rinsed
1 (14 1/2-ounce) can stewed tomatoes, not drained
1 cup frozen peas
2 (14 1/2-ounce) cans fat-free chicken broth (about 3 1/2 cups)
1/2 teaspoon fresh thyme, plus more, for serving, optional
1 bay leaf

Steps:

Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the chicken pieces, onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the slow cooker and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.
Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the slow cooker, and stir into the soup.
Season the soup with 1/4 teaspoon salt or to taste. Garnish with additional thyme, if using. Serve up and enjoy!

Nutrition Facts : Calories 150, Fat 1 grams, Sodium 570 milligrams, Carbohydrate 15 grams, Fiber 4.25 grams, Protein 20.5 grams, Sugar 5 grams

Chunky Chicken Soup image

Provided by mary winecoff

Categories Chicken

Time 56m

Yield 7 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts, cut into 2 inch strips
2 teaspoons vegetable oil
2/3 onion, finely chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 cup corn, frozen
2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
1 1/2 cups chicken broth
1 teaspoon dill weed
1 cup frozen peas
1/2 cup half-and-half cream

Steps:

In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
Add the onion, carrots, celery and corn.
In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
Cover and cook on low for 4 hours or until vegetables are tinder.
Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.