slow cooker rice and chicken soup
Slow Cooker Rice and Chicken Soup
Slow-cooker rice and chicken soup is an effortlessly delicious blend of tender chicken, fresh vegetables and perfectly cooked rice, simmered to perfection. Serve it with crusty bread or a classic grilled cheese for a satisfying meal.
Ingredients:
- 3 quarts water
- 4 bone-in chicken breast halves (about 3 pounds)
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon poultry seasoning
- 1 teaspoon chicken bouillon granules
- 3 medium carrots, chopped
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1/2 cup uncooked converted rice
- minced fresh parsley, optional
Directions:
- In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender.
- With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle each serving with parsley.
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