Slow Cooker Creamy Chicken and Wild Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces or 1 lb boneless, skinless chicken breasts cut into 1-inch pieces.1/4 cup uncooked wild rice1/8 cup fresh or frozen chopped onions1 can (10 3/4 oz ) condensed cream of potato soup1/2 can (7 oz) chicken broth¼ tsp garlic powder1 cups frozen sliced carrots½ cup half-and-half or 12 oz evaporated fat free milk
1. Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
Health Twist: use a 12-ounce can of evaporated fat-free milk instead of the half-and-half.
Number of Servings: 4
Recipe submitted by SparkPeople user MOM_OF_KIERA.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
Health Twist: use a 12-ounce can of evaporated fat-free milk instead of the half-and-half.
Number of Servings: 4
Recipe submitted by SparkPeople user MOM_OF_KIERA.
Nutritional Info Amount Per Serving
- Calories: 263.0
- Total Fat: 11.5 g
- Cholesterol: 47.7 mg
- Sodium: 995.8 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.7 g
- Protein: 12.2 g
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