Slow Cooker Cream of Chicken and Rice Soup
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.
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
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
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.
Number of Servings: 6
