Salmon Soup - Slow Cooker
Calories 304 (14% from fat)
Fat 4.6 gram
Saturated Fat 0.4 gram
Trans Fat 0 gram
Cholesterol 31 mg.
Sodium 556 mg.
Carb. 45 gram
Fiber 4 gram
Sugar 2.5 gram
Sugar Alcohol 0 gram
Protein 19 gram
Ingredients
3 1/2 cups unsalted chicken stock
1 can (10.5 oz.) condensed cream of broccoli soup
(We used Campbell's Condensed Cream of Broccoli Soup.)
1 can (10.5 oz.) lower fat and lower sodium condensed cream of chicken soup
(We used Campbell's Condensed Heart Healthy Cream of Chicken Soup.)
2 cups Brown Jasmati Rice
(It's American Style Jasmine Rice.)
4 cans (5 oz. each) reduced sodium salmon
1 Tbsp. dill weed
1 tsp. lemon pepper
2 cups (about 10 oz.) frozen peas
This is an easy recipe you can make with many pre-packaged ingredients. Two of our tasting panel liked it best with whole wheat bread and jam for a sweet and savory combo.
1. Put all the ingredients EXCEPT FROZEN PEAS into a slow cooker and stir together. Cover and cook on high for 3 hours. (You only need to cook it for 2 hours if you're using white rice, but that will have much less fiber.)
2. After cooking for 3 hours, stir the frozen peas into the mixture and cook on high for 1 hour more.
NOTE: If you want to prep things earlier, you can cook it on low for 7-8 hours; just stir the peas in at the start of the last hour.
Yield: 8 Servings, About 1 1/3 cups Per Serving
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 2 minutes. Stir and microwave on high again for 45 more seconds. Keep the container open a little to allow steam to escape.
