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Creamed Chicken and Corn Soup

Makes: 4 to 6 servings

Prep 20 mins Cook 5 hrs to 6 hrs (low) or 2.5-3 hours (high)

Ingredients

12 ounces skinless, boneless chicken thighs
1 26 ounce can condensed cream of chicken soup
1 14 3/4ounce can cream-style corn
1 14 ounce can reduced-sodium chicken broth
1 cup chopped carrot (2 medium)
1 cup finely chopped onion (1 large)
1 cup frozen whole kernel corn
1/2 cup chopped celery (1 stalk)
1/2 cup water
2 slices bacon, crisp-cooked, drained, and crumbled

Directions

1. 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.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. 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)

Servings Per Recipe 4,
cal. (kcal) 447,
Fat, total (g) 17,
chol. (mg) 90,
sat. fat (g) 5,
carb. (g) 50,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 1,
fiber (g) 5,
sugar (g) 11,
pro. (g) 28,
vit. A (IU) 5199,
vit. C (mg) 9,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 7,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 69,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 2056,
Potassium (mg) 502,
calcium (mg) 40,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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