- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 259.4
- Total Fat: 7.5 g
- Cholesterol: 49.2 mg
- Sodium: 709.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 4.4 g
- Protein: 23.4 g
MAKEOVER: Slow Cooker Cream of Chicken and Rice Soup (by ATTACKFATCAT)Submitted by: ATTACKFATCAT
View the original recipe for Slow Cooker Cream of Chicken and Rice Soup
IntroductionChef Meg's recipe with a few veggie changes and cooked on the stove instead of a slow cooker. Chef Meg's recipe with a few veggie changes and cooked on the stove instead of a slow cooker.
Chicken Breast (cooked), no skin, 16 ounces
Argo Corn Starch, 1 tbsp
Nestle Carnation Evaporated Lowfat 2% milk, 6 oz
Black Pepper, 0.25 tsp
Brown Rice, long grain, 1 cup
Rosemary, dried, 1 tbsp
Thyme, fresh, 1 tsp
Salt, 1 tsp
Carrots, cooked, 2 cups slices (from frozen)
Canned peas, 2 cups
Olive oil, 2 tbsp.
Be sure to taste test and add herbs as needed. The salt is really optional but I found 1 tsp. of salt goes a lot way to season the soup. The longer the soup cooks, the creamier it will get.
Combine everything in a soup pot except milk and cornstarch and turn heat on high. When soup is boiling, combine the cornstarch and 1 tbsp. cold water in a bowl and add to pot with milk. Turn down the temperature to low-medium and let simmer for at least 15 minutes.
Serving Size: Makes 6 one cup servings.