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Cucumber-Chicken Soup

Ingredients
  Cucumbers 2 Medium, peeled
  Condensed cream of chicken soup 21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)
  Water 120 Milliliter (1 Soup Can)
  Canned chicken broth 14 Ounce (1 Can)
  Onion 1⁄2 Small, minced
Directions

Cut 8 thin slices from one of the cucumbers and reserve for garnish; finely chop remaining cucumbers.
In crock pot, dilute cream of chicken soup with 1 can water.
Add chicken broth, chopped cucumbers and remaining ingredients; stir well.
Cover and cook on low setting for 6 to 10 hours (on high setting for 2 to 3 hours).

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Equipment: 
Crock Pot
Dish: 
Soup
Ingredient: 
Chicken

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 487 Calories from Fat 96

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 36.6 mg12.2%

Sodium 2303.4 mg96%

Total Carbohydrates 79 g26.4%

Dietary Fiber 5 g19.9%

Sugars 10.5 g

Protein 22 g43.1%

Vitamin A 59% Vitamin C 21.6%

Calcium 14.5% Iron 16.8%

*Based on a 2000 Calorie diet

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Cucumber-Chicken Soup Recipe