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Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the slow cooker, and stir into the soup.
Season the soup with 1/4 teaspoon salt or to taste. Garnish with additional thyme, if using. Serve up and enjoy!
PER SERVING (about 1 cup): 150 calories, 1g fat, 570mg sodium, 15g carbs, 4.25g fiber, 5g sugars, 20.5g protein
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By Cindykrenke
Wisconsin
on December 11, 2012
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This was really delicious & hit the spot on this cold winter night. I give it an A! Delish :d
By Flah
on October 04, 2012
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I've used this recipe as a jumping off point because as others have stated, the flavoring is on the bland side if you cook it as is, however I have added garlic, some lemon juice and other such things to make it sing. It's one of my favorites.
By RatherflyCT
500' AGL
on November 12, 2011
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I wanted to like this, nice low WW Plus points, healthy ingredients...
but I simply did not. May have been the cole slaw, I'm not a fan of cabbage.
Recipe lacked flavor for me. Can't win them all, I also thing Hungry Girl is great. Just not this particular recipe. :
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