Slow Cooker Chicken and Rice Soup
This slow cooker chicken and rice soup is an easy and comforting meal that's perfect for cold nights!
Servings: 4 Servings
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 cup diced yellow onion
- 3 medium peeled and sliced carrots
- 3 stalks diced celery sliced
- 6 cups chicken broth
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup uncooked white rice
- 2 tablespoons chopped fresh parsley
Instructions
- Place 1 ½ pounds boneless skinless chicken breasts, 1 cup diced yellow onion, 3 medium peeled and sliced carrots, 3 stalks diced celery, 6 cups chicken broth, 1 teaspoon minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried parsley,1 teaspoon salt,½ teaspoon black pepper into the slow cooker.
- Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
- Add 1 cup uncooked white rice and continue to cook for one more hour.
- Remove the chicken breasts from the soup and shred with two forks. Return the chicken to the soup.
- Sprinkle with 2 tablespoons chopped fresh parsley and serve.
Nutrition
Calories: 309kcal | Carbohydrates: 22g | Protein: 41g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 2146mg | Potassium: 1010mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8016IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 2mg
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