Slow Cooker Chicken-Rice Soup

slow cooker chicken-rice soup
  • Yield: 6 soup bowls
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:10 h
  • Ready In: 8:20 h

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Nutritional Info

This information is per serving.

  • Calories

    236
  • Protein

    23.8
  • Carbohydrate

    31.2 g
  • Fat

    1.2 g
  • Cholesterol

    173.3 g
  • Sodium

    395 mg

Slow cooker chicken-rice soup. Chicken broth-based soup with cubed chicken and vegetables cooked in a slow cooker. The combination of tarragon,celery and thyme gives to this tasty chicken soup its great flavor.

Ingredients

  • 8 cups (2L) low-fat chicken broth
  • 1 pound (480 g) boneless and skinless chicken breasts,cut into cubes
  • 1 cup finely chopped yellow onion
  • 1/2 cup coarsely chopped carrots
  • 1/2 cup coarsely chopped celery
  • 1 clove garlic,peeled and chopped
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried tarragon leaves
  • 1/2 cup uncooked converted long-grain rice
  • salt and freshly ground black pepper to taste

Method

Step 1

In a slow cooker,combine all ingredients,except rice and seasoning. Mix well.

Step 2

Cover cooker and cook on low-heat setting for 6-8 hours,adding rice during last 2 hours.

Step 3

Turn off slow cooker. Discard bay leaves. Season to taste with salt and black pepper.

Step 4

Ladle chicken soup into bowls. Serve hot.

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