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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crock Pot Chicken Rice Soup Recipe

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This recipe for Crock Pot Chicken Rice Soup is from The COVID-19 Quarantine Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 boneless, skinless chicken breasts
1 cup converted rice * (also called parboiled rice)
1 small onion, chopped
3 celery stalks, chopped
3 garlic cloves, minced
3 carrots, chopped
3 tsp. salt
Pepper to taste
2 tsp. parsley
1 tsp. thyme
½ tsp. rosemary
½ tsp. sage
1 bay leaf
2 T. butter, optional
9 cups chicken broth

Directions:
Directions:
Place in ingredients in order in slow cooker. Cook on LOW for 4 hours. A few minutes before serving, remove the chicken and shred or cut into cubes. Return chicken to crock pot and let cook for 5-10 more minutes.

*If you prefer brown rice or wild rice, leave the parboiled rice out of the slow cooker when adding the other ingredients. While the soup is cooking in the crock pot, prepare 1 cup uncooked brown or wild rice according to package directions. Stir the cooked rice into the soup just before serving.

Number Of Servings:
Number Of Servings:
8 Servings
Preparation Time:
Preparation Time:
Total Time: 4 Hours, 15 Minutes

 

 

 

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