Soup: Chicken-Vegetable Chowder

posted by Schmitty 07-08-103 2:12 AM

Chicken-Vegetable Chowder
(4 Points)
Recipe By :Pillsbury Classic Cookbooks 2/98 - 4 Points
Serving Size : 5

1 Pound boneless, skinless chicken thighs--cut in 1" pieces
1 Cup fresh baby carrots -- cut in halves lengthwise
1 Cup sliced fresh mushrooms
1/2 Cup chopped onion
1/2 Cup water
1/4 Teaspoon garlic powder
1/8 Teaspoon dried thyme leaves
14 1/2 ounces ready-to-serve chicken broth -- (1 can)
10 3/4 ounces Half Fat Cream of Broccoli Soup, Condensed
1/2 Cup milk
3 Tablespoons all-purpose flour
9 ounces Green Giant Harvest Fresh Cut Broccoli -- thawed

In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; 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. Cover; cook an additional 30 minutes or until broccoli is tender.

Serves 5

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