Slowcooker Cream of Chicken and Rice Soup

From Skinny Ms. 

Fall is upon us here in Northeast Ohio. The temperatures have cooled and the leaves are changing. What a perfect time of year to make a nice warm, hearty soup.  

This soup is full of tender veggies, rice and chicken and makes a satisfying meal paired with a nice piece of crusty bread. And, bonus! It's made in the slowcooker, so it's incredibly easy.  You can also substitute chopped cooked rotisserie chicken for the raw chicken in this recipe; just add it in about an hour before serving to heat it through.

Ingredients

1/2 cup long grain brown rice (not instant rice)

3 carrots, peeled and sliced

1 large potato, cut into 1" cubes

1 stalk celery, diced

1 small onion, diced

2 cloves garlic, minced

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes, more to taste

1/2 teaspoon  salt, more or less to taste

2 fresh sprigs thyme, stems removed

1 pound boneless, skinless chicken breast, cut into 1" pieces

4 cups chicken broth, low sodium, fat free

1 cup 1% (or greater) milk (skim is not recommended for this recipe)

1 tablespoon cornstarch

Directions

Add all ingredients except the milk and cornstarch to a 6 quart slowcooker.  Cook on low 5-8 hours or until the veggies are tender, rice is fluffy and chicken is cooked.

Shred the chicken in the slowcooker with two forks. Whisk together the milk and cornstarch until combined; add to the slowcooker and warm another 15-30 minutes or until soup is heated through.



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