Hearty Chicken Vegetable Soup Recipe

2 lbs chicken breast, cut into 1” pieces
8 oz. cauliflower florets
8 oz. fresh sliced carrots
8 oz. sliced zucchini, skin on
4 oz. diced bell pepper
4 oz. chopped celery
1 large yellow onion, diced
2 garlic cloves, minced
2 cups water + bullion (2 cubes) OR 2 cups chicken broth
1 can diced tomatoes (14.5 oz.)
¼ cup brown/wild rice
¼ tsp pepper
1 tsp salt (opt.)
1 tbsp dill weed
¼ tsp ground corriander

In slow cooker, layer vegetables in order listed and place chicken on top. Mix spice ingredients into broth and pour into slow cooker, over the other ingredients. Set cooker to low setting. At 4-5 hours, add ¼ cup rice and stir lightly. Continue cooking for 2-3 more hours.

FOR 8 SERVINGS OF 12.5 OUNCES: (each)
CAL 190
FAT 2.6g
CRB 16g
PRT 24g