5-Ingredient Slow Cooker Autumn Harvest Chicken Soup Directions:
Place the chicken thighs in a 5- to 6-quart slow cooker.
Pour the butternut squash soup and chicken broth over the chicken. Add the frozen mixed vegetables and poultry seasoning, then stir gently to combine.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is very tender and fully cooked.
Transfer the chicken thighs to a plate or shallow bowl and shred them with two forks.
Return the shredded chicken to the slow cooker and stir until evenly distributed throughout the soup.
Cover and let the soup rest for 5 minutes before ladling into bowls and serving hot.
WW Points Calculation
Boneless, skinless chicken thighs: 29 points
Lighter reduced-sodium butternut squash soup: 8 points
0-point ingredients: frozen mixed vegetables, low-sodium chicken broth, poultry seasoning — 0 points
Points Information
Total Points: 37 points
Servings: 6 servings
Points per serving: 6 points
Nutrition Information
Calories: 300
Protein: 27 g
Carbohydrates: 23 g
Fat: 11 g
Fiber: 5 g
Sugar: 7 g
Sodium: 520 mg
I'm waiting for your comments! Enjoy!
