Slow Cooker Cream of Chicken and Rice Soup
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1. 1/2 cup dry long grain wild rice, rinsed well2. 3 carrots, peeled and sliced3. 1 large potato, cut into 1" pieces4. 1 stalk celery, diced5. 1 yellow or sweet onion, diced6. 2 cloves garlic, minced7. 1/2 tsp black pepper8. 1/4 tsp crushed red pepper flakes; more to taste9. Kosher or sea salt to taste10. 2 fresh sprigs thyme, stems removed11. 1 pound boneless, skinless chicken breasts (about 2 breasts), cut into 1" pieces12. 4 cups chicken broth, low sodium, fat free13. 1 cup skim milk14. 1 TBS cornstarch
1. Add all ingredients, except milk and cornstarch, to slow cooker and stir to combine. Cover and cook on low 8-10 hours or until chicken is cooked and carrots are tender.
2. Before turning off the slow cooker, whisk together milk and cornstarch in a small mixing bowl, add to slow cooker, and stir. Cover and continue cooking until soup has thickened; about 10 minutes.
Serving Size: Makes 8 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user MDWILLBANKS.
2. Before turning off the slow cooker, whisk together milk and cornstarch in a small mixing bowl, add to slow cooker, and stir. Cover and continue cooking until soup has thickened; about 10 minutes.
Serving Size: Makes 8 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user MDWILLBANKS.
Nutritional Info Amount Per Serving
- Calories: 1,291.5
- Total Fat: 7.2 g
- Cholesterol: 281.0 mg
- Sodium: 4,528.7 mg
- Total Carbs: 165.4 g
- Dietary Fiber: 20.5 g
- Protein: 132.4 g
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