Slow Cooker Cream of Chicken and Rice Soup
- 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
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 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
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.
Member Ratings For This Recipe
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