SLOW COOKER CHICKEN AND RICE SOUP | RICHARD IN THE KITCHEN

SLOW COOKER CHICKEN AND RICE SOUP
Slow Cooker Chicken and Rice Soup is an easy and flavorful slow cooker chicken soup recipe. All of the raw ingredients go in the slow cooker and let it cook for 4 hours and you’re ready to eat. Simple recipe of boneless chicken breasts, parboiled rice, celery, carrots, garlic and simple seasonings make this a great meal on a winter day or when you’re feeling under the weather.

SHOPPING LIST:
3 boneless chicken breasts
1 cup parboiled rice
1 chopped small onion
3 chopped carrots
3 stalks chopped celery
3 chopped garlic cloves
3 tsps. kosher salt
1 tsp. black pepper
2 tsps. dried parsley
1/2 tsp. rosemary
1/2 tsp. dried thyme
1/2 tsp. sage
1 bay leaf
1/2 stick salted butter
32-36 ounces chicken broth or stock

DIRECTIONS:
Begin by adding all ingredients to the slow cooker and cover with the chicken broth/stock.
Cover and cook on low for 4 hours or until the carrots are softened and the internal temp of the chicken reaches 165 degrees.
About 10 minutes before the soup is ready remove the chicken, shred and return to the slow cooker for 10 more minutes.
Serve with hot bread or crackers.

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