Creamy Slow Cooker Canned Chicken and Vegetable Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Slow Cooker Canned Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Slow Cooker Canned Chicken and Vegetable Soup

Savor a hearty and creamy chicken and vegetable soup that slowly simmers to perfection. This comforting dish blends tender chunks of canned chicken with a medley of carrots, celery, onion, and peas in a savory chicken broth, all finished with a touch of almond milk and olive oil for creaminess. Perfect for a cozy dinner that nourishes and satisfies.

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NUTRITION

1,437kcal
Protein
210.6g
Fat
35.1g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

2.5 cans Canned Chicken (chunk in water) (≈887.5g)

32 fluid ounces Reduced Sodium Chicken Broth

2 medium Carrots (≈244g)

2 Celery Stalks (≈80g)

1 small Onion (≈70g)

2 Garlic Cloves

1 cup Frozen Green Peas (≈134g)

1/2 cup Unsweetened Almond Milk (≈120g)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until they turn soft and fragrant.

  • 2

    Transfer the sautéed onion and garlic to your slow cooker.

  • 3

    Roughly chop the carrots and celery, and add them to the slow cooker along with the frozen green peas.

  • 4

    Open and drain the canned chicken, then add it to the slow cooker.

  • 5

    Pour in the reduced sodium chicken broth and add the unsweetened almond milk. Stir the mixture gently to combine all the ingredients.

  • 6

    Season with a pinch of salt, pepper, and a sprinkle of your favorite dried thyme.

  • 7

    Set the slow cooker on low and cook for 4 to 6 hours, allowing the flavors to meld and the vegetables to soften.

  • 8

    Once ready, give the soup a good stir, taste and adjust seasoning if needed, then serve warm.

Creamy Slow Cooker Canned Chicken and Vegetable Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Slow Cooker Canned Chicken and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Slow Cooker Canned Chicken and Vegetable Soup

Savor a hearty and creamy chicken and vegetable soup that slowly simmers to perfection. This comforting dish blends tender chunks of canned chicken with a medley of carrots, celery, onion, and peas in a savory chicken broth, all finished with a touch of almond milk and olive oil for creaminess. Perfect for a cozy dinner that nourishes and satisfies.

NUTRITION

1,437kcal
Protein
210.6g
Fat
35.1g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

2.5 cans Canned Chicken (chunk in water) (≈887.5g)

32 fluid ounces Reduced Sodium Chicken Broth

2 medium Carrots (≈244g)

2 Celery Stalks (≈80g)

1 small Onion (≈70g)

2 Garlic Cloves

1 cup Frozen Green Peas (≈134g)

1/2 cup Unsweetened Almond Milk (≈120g)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until they turn soft and fragrant.

  • 2

    Transfer the sautéed onion and garlic to your slow cooker.

  • 3

    Roughly chop the carrots and celery, and add them to the slow cooker along with the frozen green peas.

  • 4

    Open and drain the canned chicken, then add it to the slow cooker.

  • 5

    Pour in the reduced sodium chicken broth and add the unsweetened almond milk. Stir the mixture gently to combine all the ingredients.

  • 6

    Season with a pinch of salt, pepper, and a sprinkle of your favorite dried thyme.

  • 7

    Set the slow cooker on low and cook for 4 to 6 hours, allowing the flavors to meld and the vegetables to soften.

  • 8

    Once ready, give the soup a good stir, taste and adjust seasoning if needed, then serve warm.