How To Make Slow Cooker Chicken and Rice Soup
Made with chicken breasts, brown rice, veggies, and lemon extract, this slow cooker chicken and rice soup is hearty and light with no extra added fat.
Preparation: 10 minutes
Cooking: 3 hours
Total: 3 hours 10 minutes
Serves:
Ingredients
- 3chicken breasts,boneless, skinless
- 1tspNielsen-Massey pure lemon extract
- 1cupbrown rice,uncooked
- ½yellow onion,chopped
- 5carrots,chopped
- 4stalkscelery,chopped
- 6clovesgarlic,minced
- 2tspkosher salt
- ½tspblack pepper
- 1tspdried thyme
- 1tspdried tarragon
- 1bay leaf
- 10cupschicken broth
- parsley,for garnish, optional
Instructions
-
Put all the ingredients into the slow cooker and cook on Low for 4 hours, or for 3 hours to avoid mushy rice, or add the rice after 1 hour of cooking.
-
With a fork and knife, shred or cut the chicken into bite-sized pieces and put it back in the soup.
-
Garnish with parsley.
Nutrition
- Calories: 334.36kcal
- Fat: 10.48g
- Saturated Fat: 2.87g
- Trans Fat: 0.07g
- Monounsaturated Fat: 4.50g
- Polyunsaturated Fat: 2.22g
- Carbohydrates: 34.99g
- Fiber: 2.65g
- Sugar: 7.23g
- Protein: 23.85g
- Cholesterol: 50.76mg
- Sodium: 987.11mg
- Calcium: 61.03mg
- Potassium: 746.76mg
- Iron: 2.25mg
- Vitamin A: 361.27µg
- Vitamin C: 11.25mg
Share your thoughts on this Slow Cooker Chicken and Rice Soup Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make it even better!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments