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2-Step Spiced Chicken & Vegetable Soup
Source: dLife

Chicken, corn and potatoes simmered in a mustard and pepper broth.

Prep Time: 20 minutes
Cook Time: 8 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 217.0
Total Carbs 14.5 g
Dietary Fiber 1.2 g
Sugars 1.6 g
Total Fat 7.7 g
Saturated Fat 2.4 g
Unsaturated Fat 0.0 g
Potassium 180.7 mg
Protein 22.4 g
Sodium 661.9 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  boneless skinless chicken thighs
1 1/2 cup  frozen sweet corn kernels
0 3/4 cup  red skinned potatoes
0 1/2 cup  fresh chopped onion
0 1/2 cup  fresh chopped celery
3 tbsp  dijon mustard
0 1/4 tsp  black pepper
0.125 tsp  garlic powder
2 1/2 cup  low sodium vegetable broth
14 oz  low sodium chicken broth
  1. Cut chicken into small bite-size pieces. In a 3 1/2- or 4-quart slow cooker combine chicken, corn, potato, onion, celery, mustard, pepper, and garlic powder.
  2. Pour vegetable juice and chicken broth over mixture in cooker. Gently stir.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

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