Soup

Seasoned Creamy Chicken

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*Serves 1

Per Serving: Calories 168, Carbs 10g, Protein 27g, Total Fat 2g

Ingredients: 

  • 1 pkt CarbEssentials Creamy Chicken Soup w/ Vegetables Mix*

  • 2/3 cup water

  • 1/4 cup each (Oregano, Basil & Garlic Powder)

  • 1 tbsp dried onion flakes

  • 1 tbsp fat free cream cheese

  • 1/2 breast boneless skinless chicken breast, cubed & cooked

Instructions: 

  • Prepare soup as directed on package, adding oregano, basil, garlic powder, onion flakes, cream cheese and COOKED chicken cubes; stir until well blended.

  • Microwave on medium-low for 2–4 minutes or until hot; stir again and serve.

Slow-Cooker Chicken Parmesan Soup

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*Serves 6 

Per Serving(about 1.3 cups): Calories 247, Protein 25g, Total Fat 7.3g, Carbs 23g, Fiber 4.8g

Ingredients: 

  • 4 garlic cloves, minced

  • 1 green bell pepper, chopped

  • 1/2 medium white onion, chopped

  • 1 can (14.5 ounces) crushed tomatoes

  • 1/2 pound (raw) boneless, skinless chicken breast (about 1 large breast)

  • 5 cups chicken broth, plus additional if needed

  • 1/2 cup shredded Parmesan cheese, plus extra for garnish

  • 2 tablespoons chopped fresh basil

  • 2 teaspoons chopped fresh oregano

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon red pepper flakes

  • 4 ounces (uncooked) dry gemelli or penne pasta

  • 2 tablespoons unsalted butter

  • Chopped fresh basil or parsley, for garnish

Instructions: 

  • In slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, 1/2 cup cheese, basil, oregano, salt, black pepper and red pepper flakes. Cook on high 3-1/2 hours or on low 7 hours.

  • Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente.

  • If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.

  • Serve garnished with extra Parmesan cheese and chopped basil or parsley.

Chicken Noodle Soup Meal-Prep Freezer Pack Slow-Cooker

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*Serves 8 

Per Serving( about 2 Cups) : Calories 327, Protein 36g, Total Fat 5g, Carbs 33g, Fiber 5g

Ingredients: 

  • 8 ounces whole-wheat egg noodles or other whole-wheat noodles

  • 3 pounds bone-in chicken breast, skin removed

  • 2 cups chopped onion

  • 1 cup chopped carrot

  • 1 cup chopped celery

  • 2 sprigs thyme

  • 8 cups low-sodium chicken broth

  • 2 teaspoons kosher salt

  • 2 cups frozen peas

  • ¼ cup chopped fresh dill, plus more for garnish

  • 2 tablespoons lemon juice

Instructions: 

  • Cook noodles according to package directions. Drain and rinse with cold water to cool.

  • Meanwhile, place chicken, onion, carrot, celery and thyme in a sealable gallon-size freezer bag. Place the cooled noodles in a separate sealable gallon-size freezer bag. Freeze both bags until ready to use. Let the bags defrost in your refrigerator for 1 day before cooking.

  • Combine the chicken mixture, broth and salt in a 6-quart slow cooker (reserve the noodles). Cook on High for 4 hours or Low for 8 hours. Add peas during the last 10 minutes of cooking.

  • Transfer the chicken to a clean cutting board. When the chicken is cool enough to handle, remove the meat from the bones and shred into bite-size pieces. Stir the chicken into the soup along with the noodles, dill and lemon juice.

  • Garnish with more dill, if desired.

Slow-Cooker Beef Stew

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*Serves 4 

Per Serving: Calories 317, Protein 35g, Total Fat 9g, Carbs 22g, Fiber 4g

Ingredients: 

  • 12 ounces small red potatoes, quartered

  • 4 medium carrots, cut into ½ inch pieces

  • 1 small red onion, cut into wedges

  • 1 pound beef stew meat

  • 1 (10.75 ounce) can condensed cream of mushroom or cream of celery soup

  • 1 cup beef broth

  • ½ teaspoon dried marjoram or dried thyme, crushed

  • 1 (9 ounce) package frozen cut green beans, thawed

Instructions: 

  • In a 3- ½- or 4-quart slow cooker place potatoes, carrots, onion, stew meat, soup, beef broth, and marjoram. Stir to combine.

  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4- ½ hours.

  • If using low-heat setting, turn to high-heat setting. Stir in thawed green beans. Cover and cook for 15 minutes more or just until green beans are tender.