Crockpot Chicken and Rice Soup

Name: Crockpot Chicken and Rice Soup
Total time: 230 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 ½ pounds boneless skinless chicken breasts; 1 tablespoon salted butter; 1 medium yellow onion (diced); 4 ribs celery (sliced); 3 large carrots (sliced); 2 cloves garlic (minced); ½ teaspoon poultry seasoning; 2 teaspoons soy sauce; ¼ teaspoon black pepper; 1 bay leaf; 6 cups reduced sodium chicken broth; 1 ¼ cups instant rice; 2 tablespoons chopped fresh parsley (chopped)

This Crockpot Chicken and Rice Soup is a cozy and comforting one-pot dish!

⏱️ 230 min 🔪 Prep: 20 min 🔥 Cook: 210 min 📊 Hard ⭐ 5.0 (28) 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

4 servings

1 ½ pounds boneless skinless chicken breasts
1 tablespoon salted butter
1 medium yellow onion (diced)
4 ribs celery (sliced)
3 large carrots (sliced)
2 cloves garlic (minced)
½ teaspoon poultry seasoning
2 teaspoons soy sauce
¼ teaspoon black pepper
1 bay leaf
6 cups reduced sodium chicken broth
1 ¼ cups instant rice
2 tablespoons chopped fresh parsley (chopped)

Steps

In a small skillet, cook the onion and butter over medium heat just until tender. Add to a 6-quart slow cooker .
Add the chicken breasts, celery, carrots, minced garlic, poultry seasoning, soy sauce, black pepper, bay leaf, and chicken broth to the slow cooker.
Cover and cook on LOW for 3-4 hours or 2-3 hours on high.
Remove chicken from the slow cooker to a large bowl and shred with two forks. If desired, use a mesh strainer or spoon to skim any foam from the top of the soup.
Discard the bay leaf and return the shredded chicken back into the slow cooker along with the instant rice.
Cook for 10 to 15 minutes or until the rice is tender.
Stir in fresh parsley, season with salt to taste and serve.