CrockPot Chicken & Rice Soup CrockPot Ladies from crockpotladies.com
Description
Chicken and rice soup is a classic dish that is healthy, comforting, and perfect for any season. It is also one of the easiest soups to make in a crockpot, which is why it has become a favorite for busy families. This recipe is delicious and can be customized to your liking.
Prep Time
The prep time for this recipe is about 15 minutes.
Cook Time
The cook time for this recipe is about 6 hours on low heat.
Ingredient
- 1 1/2 pounds of boneless, skinless chicken breasts - 1 cup of uncooked long-grain rice - 1 onion, chopped - 2 cloves of garlic, minced - 2 carrots, peeled and chopped - 2 celery stalks, chopped - 8 cups of chicken broth - 2 teaspoons of dried thyme - 1 teaspoon of dried rosemary - Salt and pepper to taste
1. Begin by preparing all the vegetables by peeling and chopping the onion, garlic, carrots, and celery. 2. Place the chicken breasts at the bottom of the crockpot. 3. Add the chopped vegetables on top of the chicken. 4. Pour the chicken broth over the vegetables and chicken. 5. Add the dried thyme, dried rosemary, salt, and pepper. 6. Cover the crockpot and cook on low heat for 6 hours. 7. After 6 hours, remove the chicken from the crockpot and shred it using two forks. 8. Return the shredded chicken to the crockpot. 9. Add the uncooked rice to the crockpot and stir everything together. 10. Cook on high heat for another 30 minutes or until the rice is cooked through. 11. Serve the soup hot and enjoy!
Notes
- This recipe can be easily doubled to serve a larger crowd. - You can also add additional vegetables like mushrooms or peas. - If you prefer a creamier soup, you can add a can of coconut milk or heavy cream.
- To save even more time, you can prepare the vegetables the night before and store them in the refrigerator. - If you want to make this soup even healthier, use brown rice instead of white rice. - Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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