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Ingredients :
2 cups low-sodium chicken stock
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)
2 tablespoons cornstarch
1 tablespoon Montreal steak seasoning
1 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
1 teaspoon garlic powder
2 tablespoons canola oil
1 large head broccoli, cut into bite-size pieces
1 cup grated carrots
1 small onion, finely diced
½ cup shredded reduced-fat Cheddar cheese
6 tablespoons reduced-fat sour cream
Methods :
Step 1
Combine chicken stock, chicken soup, cornstarch, steak seasoning, black pepper, Italian seasoning, and garlic powder together in a slow cooker set.
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Step 2
Heat canola oil in a skillet over medium-high heat. Cook and stir broccoli, carrots, and onion in hot oil until onion is translucent, about 5 minutes. Transfer broccoli mixture to slow cooker.
Step 3
Cook on Low for 3 to 4 hours; add Cheddar cheese and stir until melted. Ladle soup into bowls and top each portion with a dollop of sour cream.
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