- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 195.9
- Total Fat: 2.9 g
- Cholesterol: 49.3 mg
- Sodium: 107.5 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 2.0 g
- Protein: 21.2 g
MAKEOVER: Slow Cooker Cream of Chicken and Rice Soup (by SPARKJEAN1)Submitted by: SPARKJEAN1
View the original recipe for Slow Cooker Cream of Chicken and Rice Soup
IntroductionDitch the condensed "cream of whatever" soups and make this instead. You only need 10 minutes of hands-on cooking time for a filling yet light bowl of comforting soup. Ditch the condensed "cream of whatever" soups and make this instead. You only need 10 minutes of hands-on cooking time for a filling yet light bowl of comforting soup.
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and diced (about 1 cup)
1 stalk celery diced
1 large onion, diced (about 1 cup)
1 teaspoon dried oregano
1/4 teaspoon dried sage
1 teaspoon black pepper
2 cloves garlic
1 quart low-sodium or homemade chicken stock
1/2 cup long-grain brown rice
1 cup baby bella mushrooms, diced (about 5 ounces)
2 tablespoon cornstarch
3/4 cup low-fat evaporated milk
OPTIONAL: 1 sprig fresh thyme, for garnish
Experiment with the herbs and spices: Add a bay leaf, tarragon, rosemary or thyme to change things up.
For an extra serving of veggies, stir in 4 cups chopped kale when you add the rice or 4 cups baby spinach when you add the milk.
You could also use wild rice or another whole grain in this dish.
Combine the cornstarch and one tablespoon cold water in a small bowl, then add to the soup along with the milk. Cook another 15 minutes, then serve immediately.
OPTIONAL: Garnish with fresh thyme.
Serving Size: Makes 6 one cup servings.