Quick and simple to throw together, this Slow Cooker Chicken and Rice Soup is hearty, tasty, and easily customizable to suit any palate.
Prep Time15 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs15 minutesmins
Course: Dinner
Cuisine: American
Servings: 8
Calories: 321kcal
Author: Shawn
Ingredients
6cupschicken stock
1cupuncooked rice, white, brown, or wild
5clovesgarlic, minced
1large onion, diced
3carrots, peeled and diced into 1/4-inch thick rounds
2parsnips, peeled and diced into 1/4-inch thick rounds
3stalks celery, diced
1/2teaspoondried thyme
1/2teaspoondried rosemary
2bay leaves
1 1/2poundsboneless skinless chicken breasts
1/4cupcorn starch
1poundwhole bella mushrooms, thinly sliced
2tablespoonschopped fresh parsley
Instructions
To the bowl of a 6-quart slow cooker, stir together the chicken stock, rice, garlic, onion, carrots, parsnips, celery, thyme, rosemary and bay leaves.
Nestle in the chicken breasts. Cover and cook on low for 6 hours.
Remove chicken from the slow cooker and shred, using two forks. Remove 1/2 cup of the soup broth into a small bowl and whisk in the corn starch until smooth.
Stir the corn starch mixture back into the slow cooker, along with the shredded chicken and mushrooms. Cook on low for an additional 30 minutes.
Remove the bay leaves and serve immediately, garnished with parsley, if desired.
Notes
Cooking the rice WITH the soup will create a thicker, more "stew-like" soup. If you prefer a thinner soup and want the rice grains in tact, cook the rice separately and add it at the end of the cook time. *Please note that the longer the rice sits in the broth, the thicker the soup will become.