Skinny Pesto Chicken Soup
A tasty soup that literally makes itself in a slow cooker.
Equipment
- 1 Slow Cooker
Ingredients
- 170 gram Kirkland – Chicken Breast
- 0.5 teaspoon Marjoram, dried,
- 4-6 gram Basil
- 8 gram chicken bouillon
- 473 gram water (equal 2 cups)
- 50 gram Onion – Gram
- 2 clove Garlic
- 120 gram Red bell pepper
- 100 gram Zucchini
- 100 gram Turnip
- 50 gram Carrots
- 50 gram Celery
- 150 gram Spinach
- 5 gram Parmesan Reduced Fat
Instructions
- Chop the vegetables, basil, and garlic. For the chicken, you can either chop it now or cook the entire breast and chop/shred it after the soup is cooked.
- Add all the ingredients except for the parmesan in a two-quart slow cooker and stir.
- Cover and cook for 3-4 hours on high or 7-8 hours on low.
- Chop or shred the chicken breast if you cooked it as a whole and return to the soup. Stir in parmesan and serve. Add salt and pepper to taste.
