Slow-Cooker Creamy Chicken & Potato Soup

• 份量: 6 servings
• 活動時間: 20 minutes
• 總時間: 6 hours

食材

1 1/2 lb. boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 lb. baby yellow potatoes, quartered

1 (8-oz.) block cream cheese, softened

1 medium yellow onion, chopped

1 large carrot, chopped

1 jalapeño, finely chopped

4 cloves garlic, finely chopped

1 small bunch thyme

4 c. low-sodium chicken broth

1 c. whole milk

1 tbsp. chicken bouillon paste

2 tsp. curry powder

1 tsp. dried oregano

1 bunch Tuscan kale, center ribs and stems removed, chopped (about 4 c.)

步驟

Season chicken all over with salt and pepper and place in a slow cooker. Add potatoes, cream cheese, onion, carrot, jalapeño, garlic, and thyme and stir to combine. Add broth, milk, bouillon, curry powder, and oregano; season with salt and pepper.

Cover and cook on low until chicken is tender and falling apart, 5 to 6 hours. Transfer chicken to a plate and shred with 2 forks. Return chicken to slow cooker and add kale. Stir until well combined.

Continue to cook on low until kale is wilted, about 10 minutes more; season with salt and pepper, if needed.

營養

• 卡路里: 405
• 總脂肪: 19 g
• 飽和脂肪: 9 g
• 反式脂肪: 0 g
• 膽固醇: 129 mg
• 鈉: 1111 mg
• 總碳水化合物: 21 g
• 膳食纖維: 4 g
• 總糖: 6 g
• 蛋白質: 35 g