Description
A comforting and hearty chicken and rice soup that’s high in protein and fiber, perfect for dinner or recovery days.
Ingredients
Scale
- 3 chicken breasts (trimmed of fat and cut in half)
- 1 cup parboiled rice
- 1 small onion (chopped)
- 3 carrots (chopped)
- 3 celery stalks (chopped)
- 3 garlic cloves (minced)
- 3 teaspoons salt
- Pepper to taste
- 2 teaspoons parsley
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon sage
- 1 bay leaf
- 2 tablespoons butter (optional)
- 9 cups chicken broth
Instructions
- Place all ingredients in a slow cooker, nestling the chicken into the broth and leaving the rice on top.
- Cook on low for 4 hours, avoiding lifting the lid to maintain heat.
- A few minutes before serving, remove the chicken, shred it, and return it to the pot for an additional 5-10 minutes.
- Remove the bay leaf and serve the soup in individual bowls.
- Optionally, finish with a pat of butter or a splash of lemon juice before serving.
Notes
Parboiled rice maintains its texture during long cooking. If using brown or wild rice, adjust liquid and cook time accordingly.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg