This Creamy Confetti Chicken Soup Recipe Caused Quite a Stir (8 Ingredients) by Donna John

An online soup group that I'm a member of was going nuts over a confetti chicken soup recipe. With more than 600 comments, I had to know why all the fuss over this slow-cooker chicken soup recipe. The comments ranged from that the soup was easy, delicious, used pantry ingredients, was rich and creamy, was a family tradition and was the perfect cold-weather soup for busy days. Sold!

To make this high-protein creamy chicken soup you will need boneless chicken thighs, a box of chicken and herb flavored rice, chicken broth, carrots (read about the health benefits of carrots), a can of cream of chicken soup, chicken seasoning, frozen corn and frozen peas (read about the health benefits of green peas). The soup cooks in the slow cooker while you do other things. All you need to do 30 minutes before dinner is add the frozen vegetables.

Photo credit: under license from BigStock

Cooking Tip: To reduce the sodium in this soup, use the healthier version of cream of chicken soup, low- or no-salt chicken seasoning and low-sodium chicken broth.

Another comment on this soup recipe was to use an immersion blender to blend the ingredients into a more pureed soup, which is why it's called "confetti" chicken soup. Interesting! Serve this comforting, easy chicken soup for lunch or dinner with hot bread or a fresh salad.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 1/2 to 9 hours
Total Time: 9 hours and 10 minutes
Servings: 6

Ingredients

• 1 pound skinless/boneless chicken thighs, cut into thin strips
• 6 ounces (1 box) chicken and herb flavored rice mix
• 42 ounces (3 cans) chicken broth
• 1 cup water
• 3 carrots, chopped
• 10.5 ounces (1 can) cream of chicken soup
• 1 1/2 - 2 tablespoons chicken seasoning
• 10 ounces (1 package) frozen whole kernel corn, thawed
• 10 ounces (1 package) frozen green peas, thawed

Here's how to make it:

1. Put the chicken, rice, chicken broth, carrots, cream of chicken soup, chicken seasoning and water into a slow cooker. Cover and cook on low for 8 to 9 hours. (Boneless chicken breasts could be used instead of thighs, though thighs do stay more moist. There are so many different chicken seasoning spice blends on the market. Use your favorite. )
2. Turn the slow cooker to high. Add the corn and peas. (You could use fresh peas and corn instead of frozen.) Cover and cook for another 30 minutes. Ladle into bowls and serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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