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KARE in the Kitchen: Healthy Crockpot Chicken Soup

With the overindulgence of Thanksgiving in the rear view mirror, it's time to crack back on the calories a bit.
Credit: KARE

After plating seconds and thirds at your Thanksgiving feast, it might be time to scale back on the eating a bit. 

That doesn't mean you have to give up on flavor, however. 

On this week's KARE in the Kitchen, Alicia Lewis and Sven Sundgaard enjoyed a visit from Profile by Sanford dietician Danette Peterson, who showed them how to whip up a healthy crock pot chicken soup. It's comfort food, and low-cal to boot. 

WATCH: KARE in the Kitchen playlist

Profile by Sanford Crockpot Chicken Soup

Ingredients:

  • 1 pound Boneless chicken thighs, cut into one-inch pieces
  • 1 cup Carrots, sliced
  • 1 cup Zucchini, cut into one-inch chunks
  • 1 medium Onion, chopped
  • 2 1/2 cups Chicken broth (low-sodium if needed)
  • 1/8 teaspoon Garlic powder
  • 1/4 teaspoon Allspice, ground
  • ½ Package Profile Spaghetti Pasta

Directions:

  • Place all ingredients into a crock pot. Cook on high for 2-3 hours or on low for 6-8 hours.

Makes 3 servings - 1 cup each

Equals: 1 Lean protein and 2 Vegetables

Profile by Sanford Banana Pancakes

Ingredients:

  • 1 Whole, ripe banana
  • 2 Whole eggs
  • ¼ teaspoon Baking Powder
  • Dash of salt

Directions:

  • Place all ingredients in a small blender. Blend until smooth.
  • Spray a non-stick pan or griddle with cooking spray. Heat to medium temperature.
  • Pour 3-4 tablespoons batter onto griddle. Turn once bubbles appear.

Makes 10 to 12 pancakes

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