Crock Pot Chicken and Rice Soup
Ingredients
-
2
teaspoons
extra-virgin olive oil
-
4
medium
carrots, peeled and diced
-
3
medium
celery stalks, diced
-
½
medium
yellow onion, diced
-
2
cloves
garlic, minced
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
1
cup
brown rice, rinsed and drained
-
1 ½
pounds
boneless, skinless chicken breasts or thighs
-
6–8
cups
chicken stock
-
1
bay leaf
-
6
sprigs
fresh thyme
-
2
tablespoons
fresh lemon juice
Instructions
- Coat the slow cooker with nonstick spray and heat olive oil in a pan.
- Add carrots, celery, and onion to the pan and cook until softened.
- Stir in garlic, salt, and pepper, then transfer to the slow cooker.
- Add rinsed brown rice to the slow cooker and place chicken on top.
- Pour in chicken stock, add bay leaf and thyme, then cover and cook on low for 5 to 6 hours or high for 2 ½ to 3 ½ hours.
- Check chicken for doneness and remove if cooked before the rice.
- Once cooked, shred the chicken and return it to the slow cooker.
- Stir in lemon juice and adjust seasoning as desired before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
367
Total fat
8g
Total carbohydrates
38g
Total protein
33g
Sodium
923mg
Cholesterol
80mg
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