I don’t know about you, but I think that sitting down to a delicious bowl of soup is about the best feeling in the world. It doesn’t matter if it is a cold day outside or even if it is in the middle of the summer, soup seems to be the ultimate comfort food. In fact, I try to make it regularly, but the time it takes to make it sometimes gets in the way; until now.
If you crave soup, you are going to love this slow cooker chicken and rice soup recipe. It is so easy to make that you are not going to believe how quickly you get in and out of the kitchen. Just throw it in the slow cooker and before you know it, you will be enjoying a nice bowl of soup.
Ingredients:
1 lb chicken breasts, cut in half if large
1/2 small onion, minced
2 carrots, minced
2 celery stalks, minced
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1 large or 2 small bay leaves
2 tablespoons butter
6 cups chicken broth
3/4 cup wild rice-white rice blend
Directions:
Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time.
Shred chicken then stir back into soup and serve (soup will thicken as it cools).
Depending on the type of rice you use, it may not be cooked through at 4 hours. If that’s the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.