- 6
- 10 mins
- 505 mins
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 2 carrots, peeled and diced (about 1 cup)
- 1 large onion, diced (about 1 cup)
- 1 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1/4 teaspoon black pepper
- 1 quart low-sodium or homemade chicken stock
- 1/2 cup long-grain brown rice
- 1 cup baby bella mushrooms, diced (about 5 ounces)
- 1 tablespoon cornstarch
- 3/4 cup low-fat evaporated milk
- OPTIONAL: 1 sprig fresh thyme, for garnish
- Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 172.3
- Total Fat: 1.8 g
- Cholesterol: 46.3 mg
- Sodium: 106.3 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.7 g
- Protein: 21.3 g
Preparation
Step 1
Place the chicken, carrots, onion, spices and stock in a slow cooker. Cook on high for three hours or low for seven hours, then add the rice and mushrooms and cook one more hour. (Turn the heat to high if you haven't already.)
Combine the cornstarch and one tablespoon cold water in a small bowl, then add to the soup along with the milk. Cook another 15 minutes, then serve immediately.
Tips
Experiment with the herbs and spices: Add a bay leaf, tarragon, rosemary or thyme to change things up. For an extra serving of veggies, stir in 4 cups chopped kale when you add the rice or 4 cups baby spinach when you add the milk.
You could also use wild rice or another whole grain in this dish.
OPTIONAL: Garnish with fresh thyme.
Serving Size: Makes 6 one cup servings.