Slow Cooker Chicken and Rice Soup
This comforting slow cooker chicken and rice soup is perfect for chilly days. It's easy to prepare and packed with flavor.
Equipment
- slow cooker
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup long-grain white rice (rinsed)
- 6 cup chicken broth
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 stalk celery (diced)
- 3 clove garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1 leaf bay leaf
- salt (to taste)
- 1 cup frozen peas
- 1 lemon (juice of)
- fresh parsley (chopped (for garnish))
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the rinsed rice, chicken broth, diced onion, carrots, celery, garlic, thyme, parsley, black pepper, and bay leaf.
- Stir the ingredients together gently to combine.
- Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- Once cooked, remove the chicken breasts from the slow cooker and shred them with two forks.
- Return the shredded chicken to the soup along with the frozen peas.
- Stir in the lemon juice and season with salt to taste.
- Serve the soup hot, garnished with fresh chopped parsley.
Notes
You can add other vegetables like corn or green beans for extra flavor.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 30g | Fat: 8g | Sodium: 800mg