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Weight Watcher’s Cream Of Chicken & Rice Soup!!!

This spin on classic creamy chicken and rice soup is a big favorite. It’s comforting with soft, chewy grains of brown rice and a creamy, herby broth…

Ingredients   [ For 7 to 8 people ]    [   Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

  • 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
  • 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 fillets, cut into 1″ pieces
  • 4 cups chicken broth, (recommend bone broth)
  • 1 cup milk (I used 1%, skim is not recommended for this recipe)
  • 1 tablespoons cornstarch

Preparation Method

  1. 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.
  2. Add all ingredients, except milk and cornstarch, to the slow cooker and stir to combine.
  3. Cover and cook on low 6 to 8 hours, or until chicken is cooked and carrots and rice are tender.
  4. Before turning off the slow cooker, add the milk and stir to combine. Cook about additional 10 minutes.
  5. If a thicker soup is preferred: whisk together the milk with 1 tablespoon cornstarch.
  6. Add the milk mixture and stir. Cover, and continue cooking until soup has thickened about 10 minutes.

Enjoy it!!



This post first appeared on Low Recipe, please read the originial post: here

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Weight Watcher’s Cream Of Chicken & Rice Soup!!!

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