Ingredients
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6 cups bite-size broccoli florets
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1½ cups frozen chopped yellow onion
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2 medium stalks celery, finely chopped
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1 cup evaporated milk
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½ cup reduced-fat sour cream
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¼ cup water
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2 teaspoons Dijon mustard
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1 teaspoon garlic powder
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1 teaspoon onion powder
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¾ teaspoon salt
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½ teaspoon ground pepper
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4 cups reduced-sodium chicken broth, divided
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2 cups shredded Cheddar cheese, divided
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1 pound boneless, skinless chicken breasts
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2 tablespoons cornstarch
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1 (8-ounce) package reduced-fat cream cheese, cubed and softened
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2 cups frozen brown rice
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½ cup thinly sliced scallion tops, dark green parts only
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3 tablespoons crumbled cooked bacon
Directions
- Add 6 cups broccoli, 1½ cups onion, chopped celery, 1 cup evaporated milk, ½ cup sour cream, ¼ cup water, 2 teaspoons mustard, 1 teaspoon each garlic powder and onion powder, ¾ teaspoon salt, ½ teaspoon pepper, 3¾ cups broth and 1 cup Cheddar to a 6-quart slow cooker; stir to combine. Nestle chicken into the mixture, submerging completely. Cover and cook until an instant-read thermometer inserted in the thickest portion of chicken registers 165°F, about 4 hours on High or 7 hours on Low. Transfer the chicken to a cutting board; shred, using 2 forks.
- Whisk 2 tablespoons cornstarch and the remaining ¼ cup broth in a small bowl until smooth. Stir into the soup, along with cream cheese, 2 cups rice and the shredded chicken. Cover and cook on High until the rice is tender and the soup has thickened, 10 to 15 minutes. Stir to combine.
- Divide the soup among 8 shallow bowls. Top with the remaining 1 cup Cheddar, ½ cup scallions and 3 tablespoons bacon.
