Crockpot Chicken and Rice Soup
This slow cooker chicken and rice soup is perfecty for a chilly night or whenever someone is feeling under the weather. Tender chicken, rice, and plenty of veggies make this a healthy dinner option. The lemon juice brightens the whole dish up and really makes the flavors pop.
- 1 tablespoon butter
- 3 large carrots diced
- 3 stalks celery diced
- 1/2 medium onion diced
- 3 cloves garlic minced
- 1 ½ pounds boneless, skinless chicken breasts
- 6 cups chicken stock plus more as needed
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup white rice rinsed and drained
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
Heat a large skillet over medium heat and melt the butter.
Add the carrots, celery, and onion and cook, stirring often, for 5 minutes.
Add the garlic to the skillet and cook for 30 seconds more.
Transfer the vegetables to a 6 quart slow cooker.
Add the chicken, chicken stock, bay leaf, salt, and pepper to the slow cooker.
Cover and cook on low for 4 hours.
Remove the chicken from the slow cooker and shred. Return to the slow cooker along with the rice.
Cover and cook on high for 1 hour.
Stir well to combine and add additional stock, if desired. Stir in the peas, parsley, and lemon juice. Taste and add additional salt and pepper, if desired.
Rinse the dry rice in a sieve to remove excess starch. Drain well before adding to the crockpot.
You may swap chicken thighs for the chicken breasts.
Add additional lemon juice, if desired.
Calories: 293kcal | Carbohydrates: 32g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 694mg | Potassium: 731mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4952IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 1mg