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Chicken Vegetable Chowder

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.

5(1 1/2-cup)servings.

Per serving: 220

Cal; total fat 5g; (sat 2g);

Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g.


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