From Chow Bella
2 boneless, skinless chicken breasts (leave them whole)
1 small zucchini,cut into thick matchsticks
1 small yellow summer squash,cut into thick matchsticks
1 small onion, finely diced
1 carrot, julienned
1 stalk celery, diced
4 cups chicken broth (I used my own homemade)
2 tsp dried parsley
1 tsp dried tarragon
1 tsp dried marjoram
1/2 tsp dried dill
1 bay leaf
salt and pepper, to taste
1. Add all the ingredients to the slow cooker/crockpot and cook for 4-6 hrs on high or 6-8 hrs on low.
2. Before serving, remove the bay leaf. Also, remove the chicken breasts and shred with two forks. Return the chicken to the soup and serve.
Servings per recipe: 4
Per serving:
Calories: 181
Fat: 1.8 g
Saturated fat: 0.5 g
Cholesterol: 68.4 mg
Sodium: 170.1 mg
Carbohydrate: 9.1 g
Fiber: 2.5 g
Sugars: 2.7 g
Protein: 31 g