Creamy Chicke & 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

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.

Nutrition infos:

Yields: 8 Servings ; Serving Size: 1 Cup ; Calories: 180 ; Smart Points: 4 ; Points Plus: 4 ; Total Fat: 5 ; Sat Fat: 2  ; Cholesterol: 45 mg ; Sodium: 339 mg ; Carbs: 13 g ; Fiber: 2 g ; Sugar: 1 g ; Protein: 17 g

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