- 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
- Special equipment: Crock pot
Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the crock pot 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 crock pot, 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!
PER SERVING (about 1 cup): 150 calories, 1g fat, 570mg sodium, 15g carbs, 4.25g fiber, 5g sugars, 20.5g protein
The soup was pretty good, overall, but I think the next time I make it, I will add in a few more spices. I am thinking about some chili powder or cayenne pepper. Any other ideas would be welcomed! It was a very easy recipe since you can just throw everything into the crock pot.
I made a salad with a caesar dressing that Erin and Stephen make from Weight Watchers. This is an easy recipe and very good!! I also made a strawberry pie that Erin's mom makes. I'm not sure if it hit the mark or not, but I thought it was really good!
Caesar Dressing (serves 6):
1 small garlic clove, minced into a paste
1/4 tsp salt
3 tbsp chicken broth
2 tbsp parmesan cheese
1 tbsp extra virgin olive oil
1 tbsp reduced fat mayonnaise
1 tbsp chopped parsley (fresh, not dried)
1 tsp cider vinegar
1 tsp Dijon mustard
1 tsp Anchovie paste
Pepper, to taste
Mix all the ingredients together and chill until ready to serve over greens! I have made this dressing twice and the first time, I used dried parsley and the second time I used fresh and it most definitely makes a difference!! I will only use fresh parsley from here on out (or maybe cut the dried parsley in half or even thirds).
Erin's Mom's Strawberry Pie
11/2 cups chopped strawberries, plus more strawberries for the pie
11/8 cup water mixed with 11/2 tsp lemon juice
11/2 cup sugar
41/2 tbsp cornstarch
1 pie crust, baked according to directions (or make your own pie crust)
Simmer 11/2 cups berries in water and lemon juice for 5 minutes.
Combine sugar and cornstarch together, making sure there are no lumps.
Add this dry mixture to the simmered berries.
Stir constantly on medium heat until the berry mixture becomes thick (usually right when it begins to boil).
Pull off the heat and cool.
Cut more strawberries and dry on paper towels. Cut into baked pie crust and mound to desired height.