Chicken Vegetable Soup
A splash of fresh lemon juice adds bright flavor to this comforting soup made even better for you with low-sodium broth.
Serving Size:
4
Active Time:
25 min.
Total Time:
6½ hrs.
Ingredients
- 3 carrots, halved lengthwise, thinly sliced
- 2 ribs celery, thinly sliced
- 2 turnips, cut into ½” pieces
- 1 onion, chopped
- 1 lb. boneless, skinless chicken breast halves
- 6 cups low-sodium chicken broth
- 1 cup cooked rice
- ¼ cup chopped fresh parsley
- 1 Tbs. lemon juice
Instructions
- Place vegetables in bottom of 4-qt. slow cooker. Sprinkle chicken with ¼ tsp. salt and ¼ tsp. pepper. Place chicken on top of vegetables. Pour broth over chicken and vegetables.
- Cover; cook on low 6 hrs. Transfer chicken to bowl; using 2 forks, shred chicken. Stir chicken back into soup. Stir in rice, parsley and lemon juice.
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