Crock-Pot Chicken and Rice Soup
This Crock-Pot Chicken and Rice Soup recipe is simply amazing! It's made in the slow cooker and full of amazing flavors. You will not want to miss out on this recipe.
Ingredients
- 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)
Instructions
- Place all ingredients into your slow cooker except 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.
Notes
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.
Nutrition
Calories: 208kcalCarbohydrates: 18gProtein: 18gFat: 6gSaturated Fat: 2gCholesterol: 58mgSodium: 1172mgPotassium: 618mgFiber: 1gSugar: 2gVitamin A: 3795IUVitamin C: 21.6mgCalcium: 41mgIron: 1.9mg
Tried this recipe?Let us know how it was!