Slow- cooker soup meals

Creamy Chicken and Rice Soup

Woman's World - - Contents -

A fin­ish­ing swirl of Di­jon mus­tard adds a hint of zest to our warm­ing soup that’s per­fect on a chilly night

1 lb. bone­less, skin­less chicken breast halves 1 onion, finely chopped 2 car­rots, cut into 2"x1⁄ 2" pieces 2 parsnips, cut into 1⁄2" pieces 2 (14.5 oz.) cans low­sodium chicken broth 1⁄ tsp. dried thyme 2 1⁄ tsp. salt 2 1⁄ tsp. pep­per 4 2 cups half-and-half 11⁄ cups in­stant rice 2 2 Tbs. Di­jon mus­tard 1⁄ 4 cup chopped pars­ley

Place chicken in 6-qt. slow cooker; top with onions, car­rots and parsnips. Com­bine broth, thyme, salt and pep­per; pour over veg­eta­bles.

Cover slow cooker; cook on low 5 hrs. Add half-and-half and rice. Cover; cook 15 min. Re­move chicken; with two forks, shred and re­turn to soup. Stir in mus­tard and pars­ley. Serv­ings: 6. Kitchen time: 20 min. To­tal time: 5 hrs., 35 min. Calo­ries: 321 Pro­tein: 23g Fat: 11g ( 6g. sat.) Chol.: 83mg Carbs.: 33g Sodium: 659mg Fiber: 3g Sugar: 8g

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