Chicken with Vegetables and Beans Soup- Low Fat

Kathie Carr


I got this recipe from a nurse my sister works with. Its very good, hearty, and healthy. Nuitritous comfort food.

What could be better?

Fennel has a faint licorice taste. Use celery if you don't care for fennel. The spices used help make up for the lack of salt in this recipe. Alter amounts of the spices to your taste.

You can add another can of low fat, low sodium broth if you prefer more broth. This will affect the nuitrition information, however.

★★★★★ 1 vote
10 Min
20 Min


2 1/2 c
sliced carrots
1 can(s)
(15 ounce) garbanzo beans or kidney beans, rinsed and drained
1 medium
fennel bulb, trimmed and cut into 1/4-inch slices, or 1 1/2 cups sliced celery
1 large
onion, chopped
1 lb
skinless, boneless chicken breast halves
1 tsp
dried marjoram, crushed
1 tsp
dried thyme, crushed
1/4 tsp
freshly ground black pepper
1 can(s)
(14 ounces) reduced-sodium chicken broth
2 c
1 c
fresh spinach, chopped


1In a 5- or 6-quart slow cooker combine carrots, beans, fennel or celery, and onion. Top with chicken pieces. Sprinkle with dried marjoram and thyme (if using), and pepper. Pour the broth and water over all.
2Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Remove the chicken with a slotted spoon; cool slightly. Cut chicken into bite-size pieces. Return to cooker. Stir in the spinach. Let stand for 5 minutes before serving.
3Nutrition information
Calories 216, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 44 mg, Sodium 481 mg, Carbohydrate 27 g, Total Sugar 6 g, Fiber 6 g, Protein 23 g. Daily Values: Vitamin C 25%, Calcium 8%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet

About this Recipe

Course/Dish: Chicken Soups, Bean Soups
Other Tag: Healthy