Hey guys! Another sub zero degree day here in Pittsburgh, so yesterday I decided to make a second meal in the Crockpot, along with our dinner!
This is one of my favorite go-to Crockpot meals simply because it’s so comforting and so simple!
4 boneless, skinless chicken breast
1 package of baby carrots
1 stalk of celery
4 cups low sodium chicken broth
4 cups of water
1. Fill Crockpot with chicken broth and water, then place chicken breasts into the soup.
2. Chop the carrots and celery and place into the Crockpot.
3. Back on low for 8 hours.
4. Take chicken breast out and shred in Kitchen Aid mixer (with paddle attachment) or by hand.
5. Recombine chicken with soup and enjoy!
Serving size (4 ounces of chicken and about 1.5 cups of soup)
Fat: 1.3 g
Carbs: 15.5 g
Protein: 28.1 g
This is so simple. And it tastes just like grandma’s homemade soup. I personally like to keep the chicken separate from the soup in it’s own container so that I can easily weigh out 4 ounces in order to hit my protein macros. But then I just combine it all together, throw a little salt in, and eat with some saltines.
Perfect for these cold days! Hope you enjoy this!