Prep Time:
30 Mins
Cook Time:
4 Hours
Total Time:
4.5 Hours
Servings:
6
Serving Size:
1.5 Cups
Nutrition Information per serving:
- Calories: 270
- Total Fat: 8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 190mg
- Total Carbs: 25g
- Dietary Fiber: 3g
- Total Sugars: 5g
- Protein: 26g
- Calcium: 68mg
- Iron: 1mg
- Potassium: 737mg
Ingredients
- 1 pound chicken (boneless, skinless)
- 3/4 cup rice (brown rice or wild rice)
- 1 cup celery, sliced (2 large stalks celery)
- 2 cups carrots, sliced (4 large carrots)
- 1 cup onions, diced (1 medium onion)
- 4 cups reduced sodium chicken broth
- 2 cups water
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons garlic powder
- 4 ounces 1/3 less fat cream cheese
Instructions
Slowcooker:
1. Place chicken, rice, vegetables, chicken broth, water, ground black pepper, and garlic powder in a slow cooker. Stir.
2. Cook on high for 4 hours or low for 8 hours.
3. Remove the chicken from the slow cooker and shred with a fork. Return shredded chicken to the soup
4. Cut the cream cheese into cubes and stir into the soup until melted.
Stove Top:
1. Combine chicken, rice, vegetables, chicken broth, water, ground black pepper, and garlic powder in a large saucepan.
2. Cover and heat on high until boiling. Reduce heat to medium low and simmer for 45 minutes, stirring occasionally.
3. Continue with steps 3 and 4 as written above.