Slow- cooker soup meals
Creamy Chicken and Rice Soup
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