Ingredients
- 1/2 cup long grain brown rice this is not the quick type of rice
- 3 carrots peeled and sliced
- 1 potato large, cut into 1 inch cubes
- 1 stalk celery diced
- 1 yellow onion or sweet onion, diced
- 2 garlic cloves 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 and skinless chicken breast about two breast filets, cut into 1 inch pieces
- 4 cups chicken broth recommend bone broth
- 1 cup milk I used 1%, skim is not recommended for this recipe
- 1 tablespoon cornstarch
Instructions
- 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 an 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.
Notes
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.
Nutrition Information
Serving: 1cup | Calories: 180kcal | Carbohydrates: 13g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 339mg | Fiber: 2g | Sugar: 1g | SmartPoints (Freestyle): 4