Side Pannel
Slow Cooker Cream of Chicken Pepper and Rice Soup
Slow Cooker Cream of Chicken Pepper and Rice Soup
- Recipe Submitted by Cobb on 11/29/2014
Category: Rice, Healthy Recipes, Chicken, Main Dish
Ingredients List
- 1/2 cup long grain brown rice (this is not the quick type of rice)
- 3 carrots, peeled and sliced
- 1 large potato, cut into 1" cubes
- 1 stalk celery, diced
- 1 yellow or sweet onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes, more to taste
- 1/2 teaspoon Kosher or sea salt, more or less to taste
- 2 fresh sprigs thyme, stems removed
- 1 pound boneless, skinless chicken breast....about two breast filets, cut into 1" pieces
- 4 cups chicken broth, low sodium, fat free
- 1 cup milk (I used 1%, skim is not recommended for this recipe)
- 1 tablespoons cornstarch
Directions
Note: If you prefer a more subtle onion flavor, saute diced onion in 1 tablespoon olive oil until tender, about 5 minutes. Add to slow cooker.
Add all ingredients, except milk and cornstarch, to slow cooker and stir to combine. Cover and cook on low 6 to 8 hours, or until chicken is cooked and carrots and rice are tender.
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.
Add all ingredients, except milk and cornstarch, to slow cooker and stir to combine. Cover and cook on low 6 to 8 hours, or until chicken is cooked and carrots and rice are tender.
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.
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