Chicken-Vegetable Chowder –
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
1 14 1/2oz can ready-to-serve chicken broth
1 10 3/4oz.can condensed cream of chicken & broccoli soup -- 98% Fat Free, with 30% less sodium
1/2 cup milk
3 tablespoons all-purpose flour
1 9 oz. pkg. Green Giant Harvest Fresh Cut Broccoli -- thawed
1. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well.
2. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink.
3. 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.
Per serving: 220
Cal; total fat 5g; (sat 2g);
Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g.