Description
This comforting chicken and rice soup is packed with tender chicken, vegetables, herbs, and hearty rice in a flavorful broth. Made in the slow cooker, it is an easy and satisfying meal for busy days.
Ingredients
- 3 chicken breasts, trimmed of fat and cut in half
- 1 cup parboiled rice (also called converted rice)
- 1 small onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 3 teaspoons salt
- Pepper to taste
- 2 teaspoons parsley
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon sage
- 1 bay leaf
- 2 tablespoons butter (optional)
- 9 cups chicken broth
Instructions
- Place the chicken breasts, rice, onion, carrots, celery, garlic, salt, pepper, parsley, thyme, rosemary, sage, bay leaf, butter, and chicken broth into a slow cooker in the order listed.
- Cover and cook on low for 4 hours.
- A few minutes before serving, remove the chicken from the slow cooker and shred or cut into cubes.
- Return the chicken to the slow cooker and cook for 5 to 10 more minutes.
- Remove the bay leaf and serve the soup hot in individual bowls.
Notes
- Parboiled rice works best to prevent the soup from becoming mushy.
- If using brown rice or wild rice, increase the cooking time as needed.
- For a richer flavor, use the optional butter.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 75 mg
