Crock Pot Chicken Rice Soup
An easy and simple recipe for the slow cooker for chicken and rice soup that is perfect for a chilly evening at home.
Servings: 5 servings
- 1 small white onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 1/2 lbs chicken thighs
- 1 cup brown rice
- 1 tsp dried thyme, chopped
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
- 6 cups chicken broth
- fresh parsley, chopped, for topping
In your slow cooker, add the onion, carrots, celery, garlic, chicken thighs, brown rice, thyme, bay leaf, salt, pepper, and chicken broth.
Cook on low for 6-7 hours or high for 3-4 hours, until rice is tender.
Remove the chicken thighs and shred with two forks. Return to the crock pot and stir in to combine.
Serve topped with fresh parsley along with saltine crackers or fresh bread.
Sodium: 1649mg | Calcium: 74mg | Vitamin C: 25mg | Vitamin A: 6328IU | Sugar: 3g | Fiber: 3g | Potassium: 825mg | Cholesterol: 133mg | Calories: 481kcal | Saturated Fat: 6g | Fat: 24g | Protein: 27g | Carbohydrates: 38g | Iron: 3mg