Creamy Chicken & Rice Soup (slow cooker)
Ingredients:
1/2 cup long grain brown rice
3 carrots, peeled and sliced
1 large potato, cut into one″ 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
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 2 breast filets, cut into one″ pieces
4 cups chicken broth, low sodium, fat free
1 cup milk
3 carrots, peeled and sliced
1 large potato, cut into one″ 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
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 2 breast filets, cut into one″ pieces
4 cups chicken broth, low sodium, fat free
1 cup milk
Directions:
Add all ingredients, except milk & cornstarch, to the 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, add the milk and stir to combine. Cook about 10 minutes.
If a thicker soup is preferred: whisk together the milk with one tablespoon cornstarch. Add the milk mixture and stir. Cover, and continue cooking until soup has thickened, about 10 minutes.
Before turning off the slow cooker, add the milk and stir to combine. Cook about 10 minutes.
If a thicker soup is preferred: whisk together the milk with one tablespoon cornstarch. Add the milk mixture and stir. Cover, and continue cooking until soup has thickened, about 10 minutes.
