Slow Cooker Chicken & Rice Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups chicken stock
1 cup uncooked rice, white, brown, or wild
5 cloves garlic, minced
1 large onion, diced
3 carrots, peeled and diced into 1/4-inch thick rounds
2 parsnips, peeled and diced into 1/4-inch thick rounds
3 stalks celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1 1/2 pounds boneless skinless chicken breasts
1/4 cup corn starch
1 pound whole bella mushrooms, thinly sliced
2 tablespoons chopped fresh parsley
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Directions: |
Directions:1) To the bowl of a 6-quart slow cooker, stir together the chicken stock, rice, garlic, onion, carrots, parsnips, celery, thyme, rosemary and bay leaves.
2) Nestle in the chicken breasts. Cover and cook on low for 6 hours.
3) Remove chicken from the slow cooker and shred, using two forks. Remove 1/2 cup of the soup broth into a small bowl and whisk in the corn starch until smooth.
4) Stir the corn starch mixture back into the slow cooker, along with the shredded chicken and mushrooms. Cook on low for an additional 30 minutes.
5) Remove the bay leaves and serve immediately, garnished with parsley, if desired. |
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:15M Prep + 6H Cook = 6H15M |
Personal
Notes: |
Personal
Notes: Cooking the rice WITH the soup will create a thicker, more "stew-like" soup. If you prefer a thinner soup and want the rice grains in tact, cook the rice separately and add it at the end of the cook time.
*Please note that the longer the rice sits in the broth, the thicker the soup will become.
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