Description

Chicken and Rice Soup is an easy chicken soup recipe. All of the raw ingredients go in the slow cooker and a delicious soup awaits for dinner.

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

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Instructions

1. Place all ingredients in order in a slow cooker. See recipe notes if using brown rice or wild rice.

2. Cook on low for 4 hours.

3. A few minutes before serving, remove the chicken from the slow cooker and shred or cut into cubes.

4. Return chicken to the slow cooker, and let it cook for 5–10 more minutes before serving.

5. Remove bay leaf and serve soup in individual bowls.

Notes

If using brown or wild rice, do not add it to the slow cooker. Instead, cook 1 cup uncooked brown or wild rice separately according to package directions, which will yield about 3 cups of cooked rice. Stir it into the soup just before serving.

For added richness, include the optional butter during cooking.

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.