Slow Cooker Chicken Rice Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 chicken breasts, trimmed of fat and cut in half
1 1/4 c. brown rice
1 small onion, chopped
3 carrots, chopped
3 celery stalks, chopped
3 garlic cloves, minced
3 tsp. salt
1 tsp. pepper
2 tsp. parsley
1 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. sage
1 bay leaf
2 Tbsp. butter (optional)
9 c. chicken broth
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Directions: |
Directions:Place all ingredients in order in a slow cooker.
Cook on low for 4-6 hours. Check the rice to see if it is done after about 4 hours. It will continue to absorb the liquid from the broth if you leave it in the slow cooker for too long, and every slow cooker (Crock-Pot) is different.
Thirty minutes before serving, remove the chicken from slow cooker and shred or cut into cubes.
Return chicken to the slow cooker, cook for 30 more minutes, and serve.
Note: The rice can be added during the last 30 minutes so it keeps more of its firmness. |
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Number Of
Servings: |
Number Of
Servings:YIELDS APPROXIMATELY 10 CUPS |
Personal
Notes: |
Personal
Notes: After Mom moved to KC, we would make soup in the evenings when I stopped by with dinner. It is almost impossible to buy soup without tons of sodium. Love the spices in this recipe, and, yes, I will be omitting the salt.
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