Creamy Confetti Chicken Soup Recipe: Is It Worth All the Hype? 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 creamy chicken soup you will need boneless chicken thighs, a box of chicken and herb flavored rice, chicken broth, carrots, a can of cream of chicken soup, chicken seasoning, frozen corn and frozen 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.
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.
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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
- 1 box (6 ounces) chicken and herb flavored rice mix
- 3 cans (14 ounces each) chicken broth
- 1 cup water
- 3 carrots, chopped
- 1 can (10 ounces) cream of chicken soup
- 1 1/2 - 2 tablespoons chicken seasoning
- 1 package (10 ounces) frozen whole kernel corn, thawed
- 1 package (10 ounces) frozen green peas, thawed
Helpful Products
- Slow Cooker
- Can Opener
- Cutting Board
- Chef Knife
- Measuring Spoons
- Soup Bowls
- Salt and Pepper
- Immersion Blender
- Ladle
Recipe Notes
- 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.
- There are so many different chicken seasoning spice blends on the market. Use your favorite.
- You could use fresh peas and corn instead of frozen.
- Boneless chicken breasts could be used instead of thighs, though thighs do stay more moist.
Here's how to make it:
- 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.
- Turn the slow cooker to high. Add the corn and peas. Cover and cook for another 30 minutes.
Nutrition Facts Per Serving
Calories: 514
Total Fat: 12.3g
Saturated Fat: 4.5g
Cholesterol: 175mg
Sodium: 499mg
Total Carbohydrate: 27.6g
Dietary Fiber: 3.1g
Total Sugars: 4.3g
Protein: 71.3g
Vitamin D: 0mcg
Calcium: 50mg
Iron: 3mg
Potassium: 278mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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