Slow Cooker Cream of Chicken and Rice Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 180.7
- Total Fat: 2.9 g
- Cholesterol: 49.3 mg
- Sodium: 97.6 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.7 g
- Protein: 21.0 g
View full nutritional breakdown of Slow Cooker Cream of Chicken and Rice Soup calories by ingredient
Introduction
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. 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.Number of Servings: 6
Ingredients
-
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and diced (about 1 cup)
1 large onion, diced (about 1 cup)
1 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon black pepper
1 quart low-sodium or homemade chicken stock
1/2 cup long-grain brown rice
1 cup baby bella mushrooms, diced (about 5 ounces)
1 tablespoon cornstarch
3/4 cup low-fat evaporated milk
OPTIONAL: 1 sprig fresh thyme, for garnish
Tips
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.
Directions
Place the chicken, carrots, onion, spices and stock in a slow cooker. Cook on high for three hours or low for seven hours, then add the rice and mushrooms and cook one more hour. (Turn the heat to high if you haven't already.)
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.
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.
Member Ratings For This Recipe
-
SUPERTIKI
-
FANCYQTR
-
MARYELLEN301
Made on the stove top with chicken from a Costco Rotisserie chicken. Saute`d the veggies in coconut oil. Used 2 tubes of Swanson Flavor Boost chicken and 2 of Vegetable for the broth. Used the spices and added a good sprinkling of Tarragon, my favorite soup herb. It does wonders for soup!Very good! - 11/20/12
-
CD12752118
-
LEANJEAN6
-
MAKULEWAHINE
-
I_AM_EEVIE
-
CD13071599
-
CD12672355
-
HAPPYHAIR
-
JMH220
I made a double batch so I would have leftovers for lunches during the week. It came a a bit thinner than I wanted but overall was very good. For the most part I followed the directions. The only think I did differently was add two bay leaves and the seasoning packet from the box of rice I used. - 10/28/12
-
RUBYTUESDAY84
-
CD12739408
-
ILIKETOZUMBA
-
PATRICIAANN46
-
TUBLADY
-
JANTHEBLONDE
-
CD13127746
It was thinner than the picture. Definitely good but not a thick soup as it appears. I made it exactly to recipe but added spinach as recommended at the end and I garnished with fresh jalapeño for a little kick. I'm eating it now, it's chilly and raining outside and this is very comforting! - 1/9/16
-
GETTHERE7
-
TOCONNER
-
DULCINEA54935
-
DEANNIE1966
-
_UMAMI_
I just have 3 comments:
1) The photo looks unappetizing. I'd put it in a red bowl or something, for color!
2) Nonetheless, it sounds appetizing---love mushrooms and soups.
3) People who CHANGE the recipe or do not MAKE the recipe should leave feedback accordingly: either nothing, or modified. - 11/18/12
-
JESS_WILL_LOSE!
-
GREASE31
-
4CONNIESHEALTH
-
ETHELMERZ
-
MOOKBALL
-
LIBR@RYL@DY
-
ADRIENALINE
-
CECTARR
-
AZMOMXTWO
-
JUSTJ2014
-
CD6913562
-
CORVETTECOWBOY
-
CHERYLHURT
-
TRAVELGAL417
-
FISHGUT3
-
CHANCRD4
-
CD15799877
-
ROBBIEY
-
NELLJONES
-
PICKIE98
-
CD2693807
-
JANIEWWJD
-
ARTJAC
-
KITTYHAWK1949
-
KITT52
-
GREEN_EYES2
-
NASFKAB
-
KWOOD1955
-
PLATINUM755
I had leftover seasoned chicken, so the time was cut a lot. I also didn't add it to the recipe (vegetarian in house so soup was made for all, and the chicken added to my serving). I added more seasoning, cut down on the cornstarch and used vegetable stock. Everyone was pleased.
Everyone was - 11/14/19
-
BONNIE1552
-
BIKE4HEALTH
-
DONNAB18
-
CECELW
-
RO2BENT
-
SISTERPRETTY
-
1CRAZYDOG
-
NANAW12001
-
KATHYJO56
-
CD1987279
-
2DAWN4
-
EVIE4NOW
-
ROSSYFLOSSY
-
JIACOLO
-
ELRIDDICK
-
DJ4HEALTH
-
HOTPINKCAMARO49
-
TWEETYKC00
-
DEE107
-
SUNSHINE99999
-
GEORGE815
-
CD4994568
-
UROPA31
-
RHOOK20047
-
CGARR442
-
BECKYPEE
-
PEGGYTHENURSE
-
RICH_IN_NFPA_2
I made it following the recipe exactly. Tasty but something is missing for me. I'm going to experiment with the ratio of oregano to sage and maybe add some other herbs like thyme. I'm also going to try reducing the amount of cornstarch. The soup was just a tad on the thick side. Nutrition info off. - 12/18/16
-
MRSJAS3
-
KILKENNYCAT
-
NIKONEY35
-
CD14904749
-
CD13926245
-
STANTOR
-
MRILEY123
-
DIDMIS
-
BATATINHA
-
CD13470118
-
EVWINGS
-
CSHOWALTER2
-
GETTO140
-
RUTHEY01
-
CD13171548
-
JKBB322
-
CAIRBOUTME
-
CD5432866
I made this today. So yum! I used whole chicken legs and thighs, added celery and potatoes and used coconut milk instead of cream (I don't mix dairy and meats). I cooked it on low setting all day while I was at work-about 12 hrs.
It really is one of the tastiest slow cooker recipes I've tried. - 1/8/13
-
GSTRAVELLER
-
CD12158149