A detoxing, veggie loaded soup that’s packed with protein.
Hey there my people! I know the weather is starting to get nice, but I wanted to squeeze this recipe in before soup season completely passed. To be honest, I eat this soup year around, but I wasn’t sure how everyone else felt about soup in other seasons.
I’m just going to jump right into it. Soups made in a crockpot may be the easiest meals to make. And that’s why I add them as part of my meal prep almost every week. Nick and I have been doing a lot of crockpot recipes lately. Sweet Potato Turkey Chili (coming to the blog soon), White Chicken Chili, Tomato soup, this soup. We like soup.
With this recipe, I wanted to bring you guys something that was light, yet still tasty and satisfying. Sometimes when I have soup, I’ll be hungry an hour later. I hate that. This recipe calls for a whole bunch of veggies and a some chicken. Perfect way to get the greens in while adding protein.
So let’s talk about the veggies.
- Crushed Tomatoes: adds flavor.
- Okra: helps with digestive health and is packed with vitamins. If you’re not familiar, it looks like this. I buy frozen and it’s already pre-chopped.
- Carrots: high in fiber and packed with antioxidants.
- Cabbage: has too many benefits to list! It’s like a veggie super food. At least in my eyes. I buy Dole’s pre-shredded.
- Mushrooms: another one of those veggie super foods. They are a good source of Vitamin D, which is needed in the winter season and they also boost immunity, increase metabolism and contain antioxidants!
Like I said, this recipe is easy because you simply throw all the ingredients into the crockpot, turn it on low or high (based on the amount of time you want it to cook), take the chicken out, shred it (which it will already be falling apart) and then stir everything together. Viola!
This recipe makes about 4 servings. I often put half in the freezer for the following week. If you’re skeptical about an ingredient, just leave it out. Or if you want to add something else, go for it!
- • 3 chicken breast, skinless and boneless (6-8 oz each)
- • 8 cups chicken broth, low sodium
- • 28 ounces canned diced tomato (large can)
- • 2 cups shredded cabbage
- • 12 ounces pre-cut okra, frozen (1 bag)
- • 3 large carrots, cut into ½ inch slices
- • 2 cups mushroom, sliced
- • 1½ teaspoon celery salt
- • salt and pepper to taste
- Plug in crockpot and turn on high.
- Place 3 chicken breast, 8 cups low sodium chicken broth, 28 ounces of canned diced tomato, 2 cups shredded cabbage, 12 ounces frozen pre-cut okra, 3 large carrots sliced, 2 cups sliced mushrooms, 1½ teaspoon celery salt and dash of salt and pepper for taste.
- Put the lid on and let cook for 3 hours.
- Take chicken out and shred with fork.
- Toss chicken back in soup. Stir and enjoy!
Yummmmmmm. THis looks delicious and perfect for this cloudy day.