Creamy tarragon chicken (gluten-free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Imagine light in sodium Red Bliss Potato soup, 1 entire box4 medium individually frozen chicken breast (boneless skinless), or about 16 oz. boneless skinless tenderloins - still frozenSalt, 1 tspPepper, black, 1 tspOnions, raw, 1 medium, sliced thin or choppedCelery, raw, 1 cup, diced into big pieces*tarragon fresh chopped 1/4 cup *Brown Rice, medium grain, about 4 cups cooked (~2 cups dry rice)
Put soup through celery in a slow cooker, cook on high for 4 hours, add the tarragon, then cook on low 30 min, or until chicken is falling apart easily when poked with a fork. Add a little tapioca starch dissolved in a couple tablespoons water if you want it thicker. Serve over rice.
Number of Servings: 6
Number of Servings: 6
Nutritional Info Amount Per Serving
- Calories: 314.9
- Total Fat: 5.6 g
- Cholesterol: 23.3 mg
- Sodium: 767.2 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 4.7 g
- Protein: 18.5 g
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