Chicken and Rice Soup Recipe
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.
Servings: 8
Calories: 239kcal
Equipment
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 all ingredients in order in a slow cooker. See recipe notes if using brown rice or wild rice.
- Cook on low for 4 hours.
- A few minutes before serving, remove the chicken from slow cooker and shred or cut into cubes.
- Return chicken to the slow cooker, and let it cook for 5-10 more minutes before serving.
- Remove bay leaf and serve soup in individual bowls.
Video
Notes
Alternate method for brown or wild rice:
- 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 slow cooker, prepare 1 cup uncooked brown or wild rice according to package directions. Once cooked, this will yield approximately 3 cups of rice.
- Stir the cooked rice into the soup just before serving.
Nutrition
Calories: 239kcal | Carbohydrates: 24g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 1993mg | Potassium: 688mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4015IU | Vitamin C: 23.1mg | Calcium: 45mg | Iron: 1.2mg