Crock-Pot Chicken and Rice Soup
I love this Crock-Pot Chicken and Rice Soup! It's full of flavor and so easy to make.
- 1 pound chicken breast
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 tablespoon unsalted butter
- 6 cup chicken broth
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 cup onion (diced)
- 1 cup instant rice ( I used white rice)
Place all ingredients into your slow cooker EXPECT for your rice. Allow cooking on low for 6-7 hours or on high for 4-5 hours. Until chicken is cooked through.
Once your chicken is cooked through remove it from your soup and shred. Once shredded at it back to your soup and mix well.
Prepare instant rice according to the package directions. Once cooked add to your soup and mix well. When all ingredients are incorporated serve and enjoy.
Cooking the rice separately will help it from getting mushy. Since it only takes 5 minutes extra I prefer it this way.
If you want this soup in less time or happen to have leftovers you can use precooked shredded chicken. Whenever I have leftover All-Purpose Slow Cooker Chicken I add it to this soup and cook until the veggies are tender.
Calories: 208kcalCarbohydrates: 18gProtein: 18gFat: 6gSaturated Fat: 2gCholesterol: 58mgSodium: 1172mgPotassium: 618mgFiber: 1gSugar: 2gVitamin A: 3795IUVitamin C: 21.6mgCalcium: 41mgIron: 1.9mg