Slow-Cooker Loaded Broccoli & Chicken Soup

Ingredients

• 6 cups bite-size broccoli florets
• 1 1/2 cups frozen chopped yellow onion
• 2 medium stalks celery, finely chopped
• 1 cup evaporated milk
• 1/2 cup reduced-fat sour cream
• 1/4 cup water
• 2 teaspoons Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4 cups reduced-sodium chicken broth
• 2 cups shredded cheddar cheese
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons cornstarch
• 1 package reduced-fat cream cheese, cubed, and softened
• 2 cups frozen brown rice
• 1/2 cup thinly sliced scallion tops
• 3 tablespoons cooked bacon, crumbled

Instructions

1. 1

   Combine Ingredients

   Add 6 cups broccoli, 1 1/2 cups onion, 2 medium celery stalks, 1 cup evaporated milk, 1/2 cup sour cream, 1/4 cup water, 2 teaspoons mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon salt, 1/2 teaspoon pepper, 3 3/4 cups broth and 1 cup Cheddar to a 6-quart slow cooker; stir to combine.

2. 2

   Add Chicken

   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.

3. 3

   Finish Soup

   Whisk 2 tablespoons cornstarch and the remaining 1/4 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.

4. 4

   Enjoy

   Divide the soup among 8 shallow bowls. Top with the remaining 1 cup Cheddar, 1/2 cup scallions and 3 tablespoons bacon.