Slow Cooker Cream of Chicken and Rice Soup

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Slow Cooker Cream of Chicken and Rice Soup

4.2 of 5 (52)
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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
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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.

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Member Ratings For This Recipe


  • Very Good
    11 of 11 people found this review helpful
    Prepared this same recipe in a Pressure Cooker in 20 minutes, (due to the brown rice). Cooked the brown rice and chicken stock by themselves for ten minutes. Added all the other ingredientes, (except for the cornstarch/milk added last), and cooked for another ten minutes. Yum, and fast! - 10/15/12

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  • Incredible!
    10 of 10 people found this review helpful
    Thanks for this. I had just started some chicken to make soup (have a terrible cold) and this looked like it might be a nice change to try. I didn't have plain sage or rice, so used poultry seasoning and it was really yummy. - 10/15/12

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  • Incredible!
    8 of 9 people found this review helpful
    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

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  • Good
    8 of 8 people found this review helpful
    I made this for dinner last night and it was easy but very bland. Next time I will add more seasonings and maybe some corn. - 10/16/12

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  • Good
    8 of 18 people found this review helpful
    tasty-took me forever to make-- - 10/15/12

    Was this review helpful?   yes  No
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