Better than Your Mom’s Chicken Soup

Better than Your Mom's Chicken Soup

There’s nothing better than a comforting bowl of homemade chicken soup straight from mom’s kitchen – or is there? This chicken soup recipe has all those beautiful, loving flavors you remember from mom’s soup, with an added hint of mouthwatering freshness. It’s better than your Mom’s Chicken Soup! The crunchy corn kernels pair perfectly with the chewy green peas and soft-cooked carrots. And the shredded chicken absorbs these flavors, along with the savory aroma of thyme and garlic. Thanks to the crock-pot based recipe, the preparation is painless and the contraption works its magic when you’re done. You won’t resist this rich, bubbling healthy chicken soup recipe bursting with all the flavors of tender loving care.

Better than Your Mom’s Chicken Soup

Better than Your Mom’s Chicken Soup

Yields: 8 servings | Serving Size: 1 cup | Calories: 163 | Total Fat: 3 g | Saturated Fat: 1 g | Trans Fat: 0 g | Sodium: 155 mg | Cholesterol: 26 mg | Carbohydrates: 20 g | Fiber: 2 g | Sugars: 2 g | Protein: 13 g | SmartPoints: 4

Ingredients

  • 4 cups low-sodium chicken stock
  • 3 carrots, slices
  • 1 cup chopped onion
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • 3 chicken breast fillets, cut into small bite size pieces
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen or fresh corn kernels
  • 1 cup frozen peas
  • 1/2 cup uncooked long grain brown rice (we used Uncle Ben's Instant Brown Rice)

Directions

Add all ingredients, except corn, peas and rice, to the slow cooker, cover and cook on low 6- 8 hours, or until carrots are tender and chicken is done. Add corn, peas, and rice the last 10 -15 minutes of cooking time.

http://skinnyms.com/better-than-your-moms-chicken-soup/

2 Comments on "Better than Your Mom’s Chicken Soup"

  1. A Piceno  September 15, 2016

    Hello,

    I don’t have a slow cooker, and would like to know how I can do this recipe with a regular pot and
    frying pan.

    Thanks

    Reply
    • Gale Compton  September 16, 2016

      Add all the ingredients, except the rice and peas, to a large pot. Bring to a boil, then reduce to a simmer. Cook approximately 1 hour or until the chicken is cooked through and the carrots are tender. While the soup is cooking, cook the rice according to the package directions, set aside when done. When the soup is done, combine 1 tablespoon softened butter with 1 tablespoon flour. Stir the flour/butter mix into the soup. Add the cooked rice and peas. Cook 5-10 minutes or until the soup has thickened up just a little. Enjoy! 🙂

      4 cups low-sodium chicken stock
      3 carrots, slices
      1 cup chopped onion
      1 tablespoon fresh thyme leaves
      2 cloves garlic, minced
      3 chicken breast fillets, cut into small bite size pieces
      1/2 teaspoon kosher or sea salt
      1/4 teaspoon black pepper
      1 cup frozen or fresh corn kernels
      1 cup frozen peas
      1/2 cup uncooked long grain brown rice (we used Uncle Ben’s Instant Brown Rice)

      Reply

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