Chicken and Rice Soup
Crock Pot Chicken and Rice Soup is packed with brown rice, tender chicken, and fresh vegetables. This comforting soup is easy to make and it tastes amazing!
Servings: 6 people
- 1 1/2 pounds chicken canned or rotisserie
- 1 cup brown rice rinsed and drained
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 4 carrots peeled and sliced
- 3 celery stalks sliced
- 2 cloves garlic minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 bay leaf
- 1 tsp thyme
- 6-8 cups chicken broth
- 1 tablespoon lemon juice
- parsley for garnish
To give the onion a deeper flavor, sauté the onion with the olive oil for 5 minutes before putting in the crockpot.
Add the chicken, rice, onion, carrots, celery, garlic, salt, and pepper.
Add the bay leaf then sprinkle with thyme.
Add 6 cups of chicken broth to the crockpot, then stir the ingredients until combined.
Cover and cook on low for 6 hours, or on high for 3 hours, or until the rice and vegetables are tender.
Remove the bay leaf, and stir in the lemon juice. Add additional chicken broth to thin the soup to your desired consistency.
Sprinkle with parsley and serve.
Serving: 2cups | Calories: 288kcal | Carbohydrates: 31g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 1248mg | Potassium: 519mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6895IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 2mg