Slow Cooker Cream of Chicken and Rice Soup

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 3 Carrots
  • 1 stalk Celery
  • 2 cloves Garlic
  • 1 Potato, cut into 1" cubes, large
  • 2 fresh sprigs Thyme
  • 1 Yellow or sweet onion

• Canned Goods

  • 4 cups Chicken broth, fat free low sodium

• Pasta & Grains

  • 1/2 cup Brown rice, long grain

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Kosher or sea salt
  • 1/4 tsp Red pepper flakes

• Dairy

  • 1 cup Milk

Found on skinnyms.com

Description

Ingredients

• 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 filets, cut into 1 pieces
• 4 cups chicken broth, low sodium, fat free
• 1 cup milk (I used 1%, skim is not recommended for this recipe)

Directions

• Note: 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.
• Add all ingredients, except milk and 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 additional 10 minutes.
• If a thicker soup is preferred: whisk together the milk with 1 tablespoon cornstarch. Add the milk mixture and stir. Cover, and continue cooking until soup has thickened, about 10 minutes.