Slow Cooker Chicken Cabbage Soup with Rice

Slow cooker chicken cabbage soup with rice. This soup is very satisfying and comforting to enjoy on a cold day. The recipe is rich in flavor but healthy.

What kind of rice is best for this dish?

There are different types of rice, and it’s important to use the right type.

Brown rice has a nutty flavor and is high in fiber, so it’s a good option for people who want a nutritious meal.

Basmati rice is long-grain white rice that’s aromatic and easy to digest. It’s often used in Indian dishes, but can also be eaten any time of day.

Is it possible to use a different type of meat for this dish?

The answer is yes. If you’re looking to eat more responsibly and want to see less meat consumption, using a different type of meat can be a good way to accomplish that.

Hopefully, these tips help you get started on eating more responsibly!

What spice can be added to this soup?

Nowadays, many traditional dishes are being altered and made more flavorful by adding a new spice. For example, a casserole might be spiced up by adding some type of crunchy topping or a curry might be spiced up by adding some type of meat or vegetable. The recommended spices for this dish would be pepper and salt.

Slow Cooker Chicken Cabbage Soup with Rice

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Ingredients

• 2 8 oz (240 g) packages shredded cabbage
• 1/2 cup converted white rice
• 16 oz (480 g) package sliced carrots
• 2 14 oz ((420 ml) each) cans nonfat chicken broth
• 1 cup (250 ml) water
• 15 oz (450 ml) can tomato sauce
• 1 tablespoon celery seed
• 1 teaspoon dried dillweed
• 1/2 teaspoon Mrs Dash seasoning
• 1/4 teaspoon freshly ground black pepper
• 14 ½ oz (435 ml) can petite-cut diced tomatoes, undrained

Method