One of my favorite easy recipes to add to our family’s weekly menu plan (something I’m getting back to doing) is a chicken and vegetable soup that easily cooks in my Crock-Pot slow cooker. This recipe has actually gone through a few transformations, which is something I love about it. I can vary this recipe to make a simple vegetable soup, or I can add different meats (chicken or turkey sausage are what I usually use). Sometimes I also add a few noodles! This soup recipe is versatile for sure and tastes great! But, the best part is that it doesn’t take a lot of effort, whether you use a slow cooker or not. An added bonus is that it is full of vegetables, protein, and fiber, making this a pretty healthy soup for your family to enjoy!

Chicken and Vegetable Soup Recipe

Ingredients:

*I can buy all these ingredients at my local Walmart during our regular grocery shopping trips and tend to keep them on-hand on a regular basis.

• about 1 lb boneless, skinless chicken tenderloins/breasts, cubed (You can also use turkey sausage or any other preferred meat, or leave the meat out altogether.)
• 1 tablespoon olive oil
• 1 12 oz. bag frozen vegetables (I normally use mixed vegetables, but any variety will do.)
• 1 15.5 oz. can red kidney beans, drained and rinsed (You can also use lentils for added fiber.)
• 1 14.5 oz. can diced tomatoes
• 1 14.5 oz. can chicken broth
• 1 cup water (For a thinner broth, use more water.)
• salt and black pepper, to taste

Directions:

1. Season the chicken to your taste. I use adobo, meat tenderizer, and black pepper, then toss lightly to cover all sides.
2. In a large pot, combine chicken and olive oil. Cook chicken on med-high heat until partly-browned. (If using a slow cooker, simply skip this step.)
3. Add all remaining ingredients to the pot. (If using a slow cooker, this is when you’d add the uncooked chicken along with the other ingredients.)
4. Cook soup on low-medium heat for about 45 minutes or until chicken is well-cooked and broth is at desired consistency. (If using a slow cooker, let it cook on low heat for at least half of the day, ensuring the chicken is well-cooked.)

Isn’t that super easy? I love this soup recipe and though my husband is not a huge fan of soup (he never orders it when we eat out), he likes this vegetable soup in all its forms!

What is one of your family’s favorite healthful recipes?

Disclosure: As a participant in the Walmart Moms Program, I’ve received compensation for my time and efforts in creating this post. All thoughts and opinions are my own.

All photos © Melanie Edwards/modernmami™

From many moms, I have learned how difficult it is to get kids to eat their veggies. I thought a great idea would be to combine zucchini with cheese, making for a delicious way to introduce this vegetable to children using familiar flavors. This is what you will need:

Zucchini and Cheese Kid-Friendly Recipe

Ingredients:

• 3 fresh zucchinis, cut in cubes
• ½ cup of chopped white onion
• 1 spoon of butter or margarine
• 1 cup of crème fresh or sour cream
• Salt and pepper or “cubitos de pollo” (chicken stock base in cubes)
• 2 cups of shredded cheese (suggest Monterrey Jack/Cheddar combination)

Steps:

1. You will need a sautéing pan with a lid and a wooden spoon.
2. Sauté onions with the butter.
3. Add the zucchini and let it cook for 5 minutes – don’t cook it too long as you want the veggies to be crunchy.
4. Add the crème fresh and the seasonings; combine well.
5. Top with cheese and cover for 5 minutes.
6. Serve hot.

This is a delicious and inexpensive way to introduce your children to zucchini; it’s also super quick! You can serve this recipe as a soup, side dish to a main course, or eat as an entrée. This is a great option for dinner or a quick lunch. If you want to reduce the calories, replace the crème fresh with Greek yogurt, the butter with olive oil, and the cheese with a low-fat option.

Enjoy!

All photos copyright and courtesy of Adriana Martin.