all the ingredients except the broth. Transfer the mixture to a 1-gallon resealable plastic freezer bag. Place the bag flat in the freezer and freeze.
Thaw the bag overnight in the refrigerator. Pour the contents of the bag into a slow cooker. Pour in the broth, stirring to combine. Cook, covered, on low for 6 to 8 hours, or until the vegetables are tender and the chicken is no longer pink in the center. Just before serving, transfer the chicken to a cutting board.
Using a fork, shred the chicken. Stir the shredded chicken back into the soup.
Nutrition Information
Serving size: 1 cup
Per serving: 232 calories, 3.7 g fat (0.8 g sat, 0.8 g poly, 0.9 g mono), 73 mg cholesterol, 592 mg sodium, 22 g carbohydrates, 4 g fiber, 10 g sugars, 28 g protein
Exchanges: 1/2 starch, 3 vegetable, 3 lean meat
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