Creamed Chicken and Corn Soup
ounces skinless, boneless chicken thighs
26 ounce can condensed cream of chicken soup
14 3/4 ounce can cream-style corn
14 ounce can reduced-sodium chicken broth
cup chopped carrot (2 medium)
cup finely chopped onion (1 large)
cup frozen whole kernel corn
cup chopped celery (1 stalk)
slices bacon, crisp-cooked, drained, and crumbled
- In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
- Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.
Nutrition Facts(Creamed Chicken and Corn Soup)
- Per serving:
- 447 kcal cal.,
- 17 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 90 mg chol.,
- 2056 mg sodium,
- 50 g carb.,
- 5 g fiber,
- 11 g sugar,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet