1. In a large skillet heat oil over medium-high heat. Add chicken; cook and stir 2 to 3 minutes or until chicken is browned.
2. Place chicken in a 4- or 5-quart slow-cooker. Stir in broth, frozen vegetables, tomato sauce, Italian seasoning, garlic powder, and freshly ground pepper to taste.
3. Cook, covered, on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
4. About 1 hour before soup is done, cook rice according to package directions; stir into slow-cooker. Heat through. Ladle into soup bowls and top each serving with Parmesan cheese.
- 6 g Total Fat
- 2 g Saturated Fat
- 54 mg Cholesterol
- 456 mg Sodium
- 34 g Carbohydrate
- 4 g Fiber
- 24 g Protein
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Nutritional Information
- 6 g Total Fat
- 2 g Saturated Fat
- 54 mg Cholesterol
- 456 mg Sodium
- 34 g Carbohydrate
- 4 g Fiber
- 24 g Protein
Directions
1. In a large skillet heat oil over medium-high heat. Add chicken; cook and stir 2 to 3 minutes or until chicken is browned.
2. Place chicken in a 4- or 5-quart slow-cooker. Stir in broth, frozen vegetables, tomato sauce, Italian seasoning, garlic powder, and freshly ground pepper to taste.
3. Cook, covered, on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
4. About 1 hour before soup is done, cook rice according to package directions; stir into slow-cooker. Heat through. Ladle into soup bowls and top each serving with Parmesan cheese.