Appetizers / Soups / Salads

Slow Cooker Cream of Chicken and Rice Soup is for Soup.

Slow Cooker Cream of Chicken and Rice Soup takes several minutes to prepare.

Slow Cooker Cream of Chicken and Rice Soup takes 360 minutes to cook.

Slow Cooker Cream of Chicken and Rice Soup makes 1 servings.

The ingredients for Slow Cooker Cream of Chicken and Rice Soup are:

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

Here is how you make Slow Cooker Cream of Chicken and Rice Soup:

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 servingsNumber of Servings: 1Recipe submitted by SparkPeople user MDWILLBANKS.

The nutritional information for Slow Cooker Cream of Chicken and Rice Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,291.5

• Total Fat: 7.2 g
• Cholesterol: 281.0 mg
• Sodium: 4,528.7 mg
• Total Carbs: 165.4 g
• Dietary Fiber: 20.5 g
• Protein: 132.4 g