| 1 | lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces |
| 1/2 | cup uncooked wild rice |
| 1/4 | cup fresh or frozen chopped onions |
| 2 | cans (10 3/4 oz each) condensed cream of potato soup |
| 1 | can (14 oz) roasted garlic-seasoned chicken broth |
| 2 | cups frozen sliced carrots |
| 1 | cup half-and-half |
Serve with...
Cheese-Garlic Biscuits
Total Time:
15 min
| 1. | Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken. |
| 2. | Cover; cook on Low heat setting 7 to 8 hours. |
| 3. | Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot. |
|
| Love this soup but want to trim the fat and calories? Reduce the calories to 230 and the fat to 7 grams per serving by using a 12-ounce can of evaporated fat-free milk instead of the half-and-half.
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| If you prefer, use 1 pound of boneless skinless chicken breasts for the thighs. And if your chicken broth doesn't have roasted garlic, just stir 1/4 teaspoon garlic powder into regular chicken broth. |
Nutrition Information:
250 ( 90); 10g ( 4 1/2g, 0g); 50mg; 820mg; 23g ( 2g, 4g); 17g 110%; 4%; 10%; 10% 1 ; 0 ; 1 ; 2 1 1/2