Friday, August 05, 2016

Cream of Chicken and Rice

A nice simple soup!

Cream of Chicken and Rice
Modified from Skinny Ms.

1/2 cup brown rice
3 carrots, peeled and diced
1 large potato, diced
1 tbsp celery flakes (they used real, but I never have it, so this is what I used)
1 onion, diced
2 cloves garlic, minced
1/2 tsp pepper
1/4 tsp crushed red pepper flake
1/2 tsp salt
2 tsp thyme
1 lb chicken, diced
4 cups chicken broth
1 cup milk
1 tbsp cornstarch

Add all ingredients except the milk and cornstarch to crock pot and stir to combine.  Cover and cook on low for 6-8 hours or until chicken is cooked and rice and carrots are tender.

Mix the milk and cornstarch.  Before turning off crock pot, add in milk mixture and stir to combine.  Cook about 10 more minutes. 

Serves 8.

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