Description
Slow Cooker Chicken and Rice Soup is a hearty, comforting dish made with tender chicken, vegetables, and rice simmered in a flavorful broth. Easy to prepare and fully customizable, this soup is perfect for cozy dinners.
Ingredients
- 6 cups chicken stock
- 1 cup uncooked rice (white, brown, or wild)
- 5 cloves garlic, minced
- 1 large onion, diced
- 3 carrots, peeled and sliced into 1/4-inch rounds
- 2 parsnips, peeled and sliced into 1/4-inch rounds
- 3 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1 1/2 pounds boneless skinless chicken breasts
- 1/4 cup corn starch
- 1 pound whole bella mushrooms, thinly sliced
- 2 tablespoons chopped fresh parsley
Instructions
- In the bowl of a 6-quart slow cooker, combine chicken stock, rice, garlic, onion, carrots, parsnips, celery, thyme, rosemary, and bay leaves.
- Nestle the chicken breasts into the mixture. Cover and cook on low for 6 hours.
- Remove chicken and shred using two forks.
- In a small bowl, whisk 1/2 cup of soup broth with corn starch until smooth.
- Stir the corn starch mixture back into the slow cooker along with shredded chicken and mushrooms. Cook on low for an additional 30 minutes.
- Remove bay leaves and serve garnished with chopped parsley.
Notes
- Use any type of rice you prefer; adjust cooking time slightly if using brown or wild rice.
- For extra flavor, add a splash of lemon juice or a sprinkle of Parmesan before serving.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Customize vegetables based on seasonality or preference, such as adding peas or green beans.
Nutrition
- Serving Size: 1 bowl
- Calories: 321
- Sugar: 4g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
