I think it’s about time for another recipe! Now that it’s fall, it’s time to break out the Crock-Pots again and makes some warm and delicious soups and chilis. Here’s a delicious, low-carb soup for those cozy autumn days! Or even make it for your football parties!
Balsamic Crock-Pot Chicken Soup
3-4 chicken breasts
½-1 cup chicken broth or even more (just depends on how “soupy” you want it)
½ white onion
½ cup mushrooms
1-2 cups of Brussels sprouts
1-2 cups of cubed sweet potatoes (or sub any other potato)
¼ cup of balsamic vinegar
2 tbsp mustard
1 tsp thyme (optional)
½ tsp oregano
½ tsp crushed red pepper flakes
Salt & pepper to taste
Fresh garlic, 1-2 cloves minced (optional, but tastes really good – can sub with garlic powder as well, to taste)
Put the veggies and potatoes in the bottom of the Crock-Pot. In another bowl, mix the balsamic vinegar, broth, and the spices together. Then, pour this “marinade” over the chicken breasts. Put the chicken into the Crock-Pot and cook on high for about 4-5 hours. And BOOM. DONE.
Macros: (this is a rough estimate and goes off of 2 cups of sweet potatoes)
Calories for the entire recipe: 1,000 (approximately)
Protein: 100 grams
Carbs: 115 grams
Fat: 26-30 grams
Notes: Feel free to add in more veggies as you please. Make sure to adjust the macros depending on how many potatoes and chicken breasts you use. The soupiness of this recipe depends on how much broth you use. You can always add in more or less depending on how thick you like it.
Hope you enjoy!!!