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Slow Cooker Chicken and Rice Soup

Please take care to review the notes.  We love the porridge-like consistency of this chicken and rice soup, but if you’d prefer your rice to be less mushy, just cook separately!  This is a comforting and easy soup main dish for cold, winter months or when you’re coming down with a sniffle.
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Slow Cooker Chicken and Rice Soup
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Course Main Dish
Cuisine Shabbat, Weeknight
Prep Time 15 minutes
Cook Time 6 hours
Passive Time 6 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Shabbat, Weeknight
Prep Time 15 minutes
Cook Time 6 hours
Passive Time 6 hours
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Place all ingredients in the slow cooker, saving the herb bouquet (rosemary, thyme, and sage tied together) and bay leaf for last to aid in later removal. You may cook the rice separately if you would prefer rice that is less mushy and add it at the end, or add the rice in for the last two hours of cooking.
  2. Cook for six hours on LOW.
  3. After cooking, remove herb bouquet and bay leaf. Remove chicken breasts and shred. Return shredded chicken to the pot.
  4. Serve with crackers or bread.
Recipe Notes

The rice in this soup, if allowed to cook the entire six hours, will be a more porridge-like texture.  The grains will have all but disintegrated into the soup, which I like.  However, if you'd like your rice to keep its, well, structural integrity, then hold off on adding the rice until the last two hours of cooking.  Alternatively, cook your rice separately in a rice cooker or on the stove and add it in right before serving.