Easy Slow Cooker Chicken and Rice Soup
A comforting slow cooker soup loaded with tender chicken, wholesome vegetables, and hearty brown rice, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Total Time: 435 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 pound chicken breasts
- 1 cup brown rice
- 4 carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the chicken: Place the chicken breasts in the slow cooker, laying them flat for even cooking.
- Add vegetables: Add the brown rice, diced carrots, celery, onion, minced garlic, and dried thyme to the slow cooker, distributing them evenly around the chicken.
- Pour in broth: Pour the chicken broth over the mixture, ensuring the ingredients are fully submerged. Stir gently to combine.
- Season: Sprinkle salt and black pepper over the top, adjusting to your preference.
- Cook: Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is thoroughly cooked and tender.
- Shred the chicken: Once cooked, remove the chicken breasts from the soup. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup.
- Add peas and parsley: Stir in the frozen peas and chopped parsley. Cook for an additional 10-15 minutes, until the peas are warmed through.
- Serve: Ladle the soup into bowls and enjoy hot.
Notes
For a richer flavor, substitute boneless chicken thighs for chicken breasts. You can also adjust the thickness of the soup by adding more broth as needed.
Find it online: https://www.effortlessrecipe.com/easy-chicken-rice-soup-recipe/