Slow Cooker Chicken and Rice Soup

Ingredients

• Brown rice

  Long-grain, raw

  ½ cup or 93g

• Carrots

  Raw

  3 medium or 183g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  ½ tsp or 3g

• Thyme

  Fresh

  2 tsp or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Cornstarch

  1 tbsp or 8g

Directions

1. Add all ingredients except the milk and cornstarch to the slow cooker and stir to combine. Cover and cook on low for 6 to 8 hours, or until the chicken is cooked and the vegetables are tender.
2. Before turning off the slow cooker, add the milk and stir to combine. Cook for an additional 10 minutes.
3. Whisk together the milk and cornstarch. Add the mixture to the slow cooker, stir, cover, and continue cooking until the soup has thickened, about 10 minutes.
4. Serve the soup warm.