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Nutritional Info
  • 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

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MAKEOVER: Slow Cooker Cream of Chicken and Rice Soup (by ATTACKFATCAT)

Submitted by: ATTACKFATCAT
MAKEOVER: Slow Cooker Cream of Chicken and Rice Soup (by ATTACKFATCAT)
View the original recipe for Slow Cooker Cream of Chicken and Rice Soup

Introduction

Chef 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.
Number of Servings: 6

Ingredients

    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.

Tips

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.


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Directions

Dice chicken and cook on medium-high heat for at least ten minutes. While chicken is cooking, cook the rice and steam the carrots. Rinse the canned peas to cut down on sodium.

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.






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