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450 g boneless and skinless chicken thighs cut into 1 inch peices
1 cup carrots cut into cubes
1 cup mushrooms sliced
½ cup onion chopped
¼ tsp garlic powder
⅛ tsp dried thyme
½ l chicken stock
1 can cream of chicken soup
1 cup milk
3 tbsp flour
250 g broccoli (fresh or frozen) chopped
½ cup water
Directions
What are we cooking today?
Chicken and Vegetable Chowder is a classic favourite. Prepare ahead of time and serve as a starter or main with fresh, crusty bread.
Getting started
In a slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and stock and mix well.
Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink.
Drain fat from slow cooker.
In small bowl, combine soup, milk and flour; beat with wire whisk until smooth.
Add soup mixture and broccoli to chicken mixture and cover and cook for an additional 30 minutes or until broccoli is tender.
Annabelle's tips
Feel free to add fresh corn at the last stage for a true chicken and corn soup.
Nutrition
Nutrition
Serving Size
5
per serving
Calories
239
Amount/Serving% Daily Value
Total Fat
8.6 grams
12%
Saturated Fat
2.5 grams
13%
Cholesterol
85 milligrams
29%
Sodium
859 milligrams
38%
Total Carbohydrate
17.9 grams
7%
Dietary Fiber
2.4 grams
9%
Total Sugars
5.5 grams
Protein
23.5 grams
Calcium
10 milligrams
1%
Iron
16 milligrams
89%
Potassium
362 milligrams
8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
