This Asian-inspired soup is another one to toss right into the crockpot. You need just 10 minutes to prep, and the machine does all the work over the next four hours. Pair with fish and sautéed greens, and you’ve got a protein-packed meal.
Nutrition (per serving)
Calories: 160; total fat: 1g; saturated fat: 0g; protein: 4g; carbohydrates: 17g; sugar: 6g; fiber: 4g; cholesterol: 33mg; sodium: 340mg
Recipe and photo by Elizabeth Shaw, M.S., R.D., C.L.T. of Simple Swaps.
Makes 4 servings
- 4 cups water
- 2 bay leaves
- 1 package bean sprouts (4 cups)
- 3 cups broccoli florets
- 4 cloves chopped garlic
- ⅓ medium onion, chopped
- 1 can water chestnuts
- 1 Tbsp ginger powder
- 2 Tbsp light soy sauce
- ¼ cup rice vinegar
- 1½ tsp red pepper flakes
- 8 oz raw chicken breast, cubed
How to make it
Turn crockpot on low, and add water, herbs, and spices.
Toss in veggies and chicken.
Let it simmer for 4-plus hours.
Remove, and enjoy with homemade naan or pita of choice.