Ingredients
– 1 pound boneless, skinless chicken breasts
– 1 cup long-grain white rice
– 4 cups low-sodium chicken broth
– 1 cup diced carrots
– 1 cup diced celery
– 1 cup diced onion
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt (adjust to taste)
– 1 cup frozen peas
– 1 cup half-and-half or heavy cream (optional for creaminess)
– Fresh parsley for garnish (optional)
Instructions
Follow these simple steps to create the most delectable Crockpot Chicken and Rice Soup:
1. Prepare the Vegetables: Dice the carrots, celery, and onion into small, uniform pieces to ensure even cooking.
2. Add Ingredients to Crockpot: Place the chicken breasts, diced vegetables, and minced garlic into the crockpot.
3. Pour in the Broth: Add the low-sodium chicken broth, ensuring the ingredients are fully submerged.
4. Season the Mixture: Sprinkle in thyme, parsley, black pepper, and salt. Stir the mixture gently to combine everything.
5. Add the Rice: Pour the long-grain white rice over the top of the mixture but do not stir it in.
6. Set the Cooker: Cover the crockpot and set it to cook on low for 6 to 8 hours or high for 4 to 5 hours.
7. Shred the Chicken: Once cooked, remove the chicken breasts, shred them with two forks, and return them to the crockpot.
8. Add Frozen Peas: Stir in the frozen peas during the last 15 minutes of cooking for added flavor and color.
9. Add Cream (Optional): If you want a creamier soup, stir in half-and-half or heavy cream.
10. Final Seasoning: Taste and adjust seasoning if necessary, adding more salt and pepper according to your preference.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 4 to 5 hours on high
Nutrition
- Serving Size: Use generous portions to encourage guests to come back for seconds, as the deliciousness will have them asking for more.
- Calories: 320 kcal
- Fat: 10g
- Protein: 30g