Slow Cooker Cream of Chicken and Rice Soup

1. 1/2 cup dry long grain wild rice, rinsed well
2. 3 carrots, peeled and sliced
3. 1 large potato, cut into 1" pieces
4. 1 stalk celery, diced
5. 1 yellow or sweet onion, diced
6. 2 cloves garlic, minced
7. 1/2 tsp black pepper
8. 1/4 tsp crushed red pepper flakes; more to taste
9. Kosher or sea salt to taste
10. 2 fresh sprigs thyme, stems removed
11. 1 pound boneless, skinless chicken breasts (about 2 breasts), cut into 1" pieces
12. 4 cups chicken broth, low sodium, fat free
13. 1 cup skim milk
14. 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.