Better than Your Mom’s Chicken Soup
Yields: 8 servings | Serving Size: 1 cup | Calories: 163 | Total Fat: 3 g | Saturated Fat: 1 g | Trans Fat: 0 g | Sodium: 155 mg | Cholesterol: 26 mg | Carbohydrates: 20 g | Fiber: 2 g | Sugars: 2 g | Protein: 13 g | SmartPoints: 4
Ingredients
- 4 cups low-sodium chicken stock
- 3 carrots, slices
- 1 cup chopped onion
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
- 3 (3-4 ounce) chicken breast fillets, cut into small bite size pieces
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1 cup frozen or fresh corn kernels
- 1 cup frozen peas
- 1/2 cup uncooked long grain brown rice (we used Uncle Ben’s Instant Brown Rice)
Directions
- Add all ingredients, except corn, peas and rice, to the slow cooker, cover and cook on low 6- 8 hours, or until carrots are tender and chicken is done. Add corn, peas, and rice the last 10 -15 minutes of cooking time.
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